INGREDIENTS 1 kg. potatoes, boiled and halved 10 slices bacon, cooked and crumbled 270 grams shredded Cheddar cheese 2 jalapeños, thinly sliced FOR THE DRESSING 85 grams mayo 32 ml red wine vinegar 1 tbsp. Chopped chives 1 tsp. garlic powder Kosher salt Freshly ground black pepper Method In a large bowl, combine potatoes, bacon,
INGREDIENTS 90 ml vodka or gin of your choice Mezzetta Whole Hot Cherry Peppers, reserve brine Ice PREPARATION Fill a chilled martini shaker with ice. Add vodka or gin with a splash of pepper brine and shake well for about 30 seconds. Strain into a chilled glass and garnish with a hot cherry pepper or two.Chef’s note:
INGREDIENTS 200g pickled cherry peppers, seeds and stems removed, roughly chopped 450g sliced bacon, divided 64g sugar 570g freshly ground beef, divided into four 5-ounce patties Kosher salt and freshly ground black pepper 4 thick slices yellow or white onion 4 slices American or cheddar cheese Shredded iceberg lettuce and pickles (if desired) 4 toasted
Ingredients 150 grams crushed buttery crackers (about 28 crackers) 3 tablespoons butter or margarine, melted 3 packages (8 oz each) cream cheese, softened 32 grams whipping cream 3 eggs 1 tablespoon liquid from sun-dried tomatoes 160 grams shredded Havarti cheese (6 oz) 64 grams sliced drained sun-dried tomatoes packed in oil and herbs 8 medium
Ingredients 500ml water 500ml vegetable stock 128 grams polenta 25g parmesan, finely grated 1 tbsp fresh flat-leaf parsley, finely chopped 1 tbsp fresh basil, finely chopped Tomato and olive salad 125 gbaby cos lettuce, trimmed, leaves torn roughly 200g semi-dried tomatoes in oil, drained 4g reen onions, sliced thinly 50g black olives, pitted, sliced Spiced mayonnaise 225g
INGREDIENTS 128g Roasted Tomatoes, drained(4 Tbsp marinade reserved) 60ml water 4 chicken breasts, boneless and skinless, pounded thin 4 tbsp Parmesan cheese, grated 230g fresh smoked mozzarella, thinly sliced Salt & freshly ground pepper Preparation Position rack in the upper 1/3 of oven and pre-heat to 205°C. In a blender or food processor, puree tomatoes
INGREDIENTS 1 medium eggplant, cut lengthwise 1 tsp. salt 2 tbsp. extra-virgin olive oil Freshly ground black pepper balsamic glaze crumbled feta crushed red pepper flakes oregano leaves DIRECTIONS Preheat grill to 200ºC. Place eggplant, cut-side up, on a baking sheet and sprinkle each side with salt. Let sit, 30 minutes. Pat eggplant halves dry
INGREDIENTS 128g roasted Red Tomatoes, drained(2 Tbsp marinade reserved) 2 strips bacon (or turkey bacon) 2 carrots, chopped 2 celery stalks, chopped 1 Tbsp fresh sage, chopped 1/2 bunch fresh kale, rinsed and thinly sliced, ribs removed 1.10 liters chicken stock 128 grams Gigandes Beans in Vinaigrette, drained Salt and freshly ground pepper Preparation Heat
Ingredients 5 large carrots, coarsely grated 64g cilantro leaves, chopped 128 gram crumbled feta 96g pitted black olives (such as kalamata) 32g fresh lemon juice 43g extra-virgin olive oil 2 teaspoons toasted cumin seeds Preparation In a medium bowl, toss together the grated carrots, cilantro, feta, and olives. Pour the lemon juice into a small
INGREDIENTS 128 grams Roasted Tomatoes, drained ( 4 tbsp marinade reserved) 256 grams zucchini, choped 1 small red onion, thinly sliced 1 lemon, zested and juiced 128 grams panko bread crumbs 64 grams fresh parsley, chopped 2 Tbsp fresh thyme, chopped 4 salmon fillets, skinned 4 tsp Dijon mustard Salt and freshly ground pepper Preparation