Squash Blossom Omelette

Posted by francis keyser Wednesday, July 23, 2014 0 comments

Taste Level: VG
Cost: $20 and under
Serves: 1-2
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

We have a lot of squash blossoms this season, so expect a pizza recipe with them soon. Enjoy this easy breakfast until then!

Ingredients:
3 large eggs
2-3 tbsp half and half
3 green onions (chopped)
2 cloves garlic (minced)
4 squash blossoms (cleaned and chopped)
1 fresh basil leaf diced
1/4-1/3 cup habanero white cheddar (shredded)
Kosher salt (to taste)
Fresh crack pepper medley (to taste)
1/2 tbsp unsalted butter

In a small mixing bowl beat three eggs using a whisk. Whisk in half and half, basil and seasonings.

Add butter to a 10 inch non-stick skillet and heat over medium heat until butter has fully melted. Add Squash blossoms, garlic and onions sautéing for 5 minutes. Then pour egg mixture evenly over ingredients. 

As the mixture begins to set at the edges (4-5 minutes) add your cheese by placing it along one side of the omelet. Let cook 4-5 additional minutes. Fold omelet half without cheese over half with cheese using a spatula and let sit 2-3 minutes before sliding onto plate and serving hot. Enjoy!

Roasted Andouille Caserole

Posted by francis keyser Wednesday, April 16, 2014 0 comments

Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 50-55 min.
Difficulty: 1

Zo brought home some Andouille from a smoke house in New Orleans.  It had been a while since I had some premium Andouille so I tossed together a dish where it could be the star.  Enjoy!

Ingredients:
Casserole
.5 lbs Premium Smoked Andouille (sliced)
.65 lbs Brussels sprouts (thinly sliced)
1.74 lbs red potatoes (sliced, halved)
1 Sweet Onion (chopped)
4 cloves garlic (diced)

Topping
1/4 cup Parmesan Reggiano (freshly grated)

Sauce
1 tbsp 2 tsp balsamic
3 tbsp olive oil
2 tbsp creole mustard
1 tbsp 2 tsp essence
2 tbsp fresh rosemary (diced)
kosher salt (to taste)
fresh crack pepper (to taste)

Sauce
Mix all sauce ingredients together in a small bowl until even.

Casserole
Preheat oven to 425 degrees.

Toss all ingredients and sauce in a large mixing bowl until even.  Spread casserole into a 3 qt backing dish. Top with Parmesan evenly.

Bake uncovered at 425 degrees for 50-55 minutes (or until potatoes are cooked through.)

Serve hot and enjoy!

Bell Peppers and Beef

Posted by francis keyser Wednesday, March 12, 2014 0 comments


Taste Level: GR
Cost: $20 and over
Serves: 6-8
Prep Time: 0-5 min.
Cook Time: 20-25 min.
Difficulty: 1

This recipe is based wholly on a meal from the Anime Cowboy Beebop.  In the show they always joked about a meal called Bell Peppers and Beef.  So I decided I was going to make the meal.  They never really said what was in it (because it is a cartoon not at all about cooking) but you could see bell peppers and onions.  So I just ran with it.

Ingredients:
1.5 lb New york strip steak soaked in salsa and teriyaki over night and then cubed and diced
1/2 of a white onion (Julianne)
1/2 green bell pepper (sliced)
1/2 red bell pepper (sliced)
1/4 yellow bell pepper (sliced)
1 Red New Mexican chili (diced)
3 tbsp fresh basil (diced)
kosher salt
fresh crack pepper
red pepper flakes optional
4 tbsp butter
2 tbsp extra virgin olive oil.
2 servings of rice cooked by package instructions

Cook steak in sauce pan for 3-4 minutes at med heat and remove.  turn heat to med low add oil, butter and red chili and cook for 3-4 min, add veggies and turn to medium, cook for 15 minutes or until onions are caramelizing. add basil and steak and heat through for 1-2 minutes.

Serve over white rice mixed with 2 tbsp volcanic lemon juice, 1/2 tsp ground ginger and all juices from steak and veggies in rice.

Francis' Cheesecake

Posted by francis keyser Wednesday, March 5, 2014 1 comments


Taste Level: TF
Cost: $20 and under
Serves: 6-8
Prep Time: 40-45 min.
Cook Time: 1 hour 20-25 min.
Chill Time: 5-6 hours
Difficulty: 3

I figured it was time to actually make my very own cheesecake with my and Zo's taste buds in mind. Before I had always based my version off of Rafe's Cheesecake.  I still am influenced by that cheesecake of course but I  really decided to take a step back and rethink the whole process.  Especially the process of baking the cheesecake and avoiding cracks.  So I did some research and below you will find how I kept my cheesecake from cracking.  Enjoy!

Ingredients:
Cheese cake
16 oz organic cream cheese or Philly cream cheese
8 oz Tiramisu Marscarpone
1 1/2 pints sour cream
1 cup orange blossom honey
3/4 cup 3 tbsp sugar
1 tbsp powdered sugar
2 tbsp all purpose flour
1 tsp pure vanilla bean extract
1/2 tsp sea salt
1/2 of a freshly squeezed lemons juice
6 large eggs

Crust
1 1/2 Cup crushed vanilla wafers
4 Tbsp european unsalted butter
Zest of 1/2 of lemon
2 tbsp dark chocolate chips
1 tbsp milk chocolate chips
1 tbsp heavy cream
1/4 tsp ancho chili powder

Prepping Spring form pan
Place a spring for pan on two heavy duty sheets of a spring form pan.  Mold sheets to side of pan.  Tear off a sheet of heavy duty aluminum foil that is the length of the circumference (plus 1 inch) of your spring form pan.  Fold sheet to the height of your spring form pan and then wrap the side of your spring form pan and fold edges together.  (This is later going to help keep your cheesecake from cracking.)  Butter the inside of the pan with 1/2 tsp of butter.

Crust

Melt chocolate chips, cream and butter in a small dish. Mix melted chocolate with the remaining crust ingredients in small mixing bowl. Pour into 9" spring form pan, pressing into place with your finger tips. Chill in refrigerator for 15 minutes.

Cheese cake
Preheat oven to 500 degrees.

In a large mixing bowl beat together powdered sugar, marscarpone and cream cheese until softened and well blended. Gradually add sugar until a smooth mixture is formed. Continue to blend while drizzling honey into mixture until smooth.  Add flour, salt, vanilla and lemon juice. Add 1 egg at a time, beating until smooth.

Fold in sour cream until well blended and pour mixture into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.

Place aluminum foil wrapped spring form pan in a baking dish with enough water to come up to 1/2-1 inch the side of your pan. Place in oven on the middle rack and bake at 500 degrees for 12 minutes.

Turn temperature down to 250 degrees for 60-7 minutes. (Never open the oven!) Turn the heat off and let cool for 1 hour. Remove from oven, remove from baking dish with water and let cool on a cooling rack for 1 hour, cover, move to refrigerator and chill for 5 to 6 hours.

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