Skip to content

Category: Recipes

Chocolate Mousse

4.5 oz. or 1/4 lb dark chocolate
pinch salt
1 Tbsp butter
3 Tbsp heavy cream
2 tsp powdered sugar
4 eggs, separated
2 Tbsp liquer (Amaretto, Bailey’s, Kahlua, vanilla extract, etc)

Melt chocolate chunks with salt, butter, cream, and powdered sugar in a double boiler over simmering water. When completely melted, remove from heat and beat in egg yolks with mixer until smooth. Add the liquer and mix again.

In a separate bowl (must be absolutely clean), add cream of tartar and beat egg whites to stiff peaks. Stir in one spoonful of egg whites to the chocolate mixture to temper. Fold in the remaining egg whites. Pour mousse into serving dishes and let set in the fridge for 4 to 5 hours.

This recipe serves four, or two if you love chocolate.

Whipped Cream:
1 cup chilled heavy cream
2 Tbsp powdered sugar
1 teaspoon vanilla or liquer

Sauteed Asparagus

1 bunch of asparagus, cut into 2-in. pieces
2 Tbsp extra virgin olive oil
1 Tbsp butter
1 Tbsp garlic, minced
1 Tbsp shallots, thinly sliced
1 tsp red pepper flakes
salt & pepper, to taste
1 tsp lemon zest
1 tsp lemon juice

Add olive oil and butter to a saute pan over medium heat. Place the garlic, asparagus, shallots, and red pepper flakes in the pan. Saute for 5-7 minutes, cooked through but still firm. Sesaon with salt and pepper.

Turn off the heat. Add lemon zest and squirt of lemon juice to the aspargus and toss. Check seasoning and serve immediately.

Mongolian Beef

1 lb beef (Tri-Tip Sirloin, Eye of round or Flank Steak works best)
1 Tbsp soy sauce
1 Tbsp cornstarch
3 cloves of garlic, minced
2 Tbsp peanut oil
1/2 cup water
2 1/2 tsp cornstarch
1 Tbsp sesame seed oil
3 Tbsp soy sauce
1/4 tsp crushed red pepper flakes
pinch of ginger
1 broccoli crown, cut into small florets
2 Tbsp water
6 green onions, chopped

Thinly slice the beef against the grain. Combine in a bowl with 1 Tbsp soy sauce, 1 Tbsp cornstarch, and garlic and let sit 10-15 minutes.

Combine 1/2 cup of water, 1 Tbsp sesame seed oil, 3 Tbsp soy sauce, 2 1/2 tsp cornstarch, ginger and red pepper ans set aside or let warm over very low heat.  Stir occasionally to keep cornstarch from clumping.

Heat a large, heavy skillet or wok on high. Add 1 Tbsp of peanut oil to the pan then the beef.  Stir continuously for 2-3 minutes until beef is evenly browned.  Remove beef from the pan, wipe clean with a paper towel, and return it to the burner.

Add 1 Tbsp of peanut oil to the pan then add the broccoli florets.  Stir continuously for 1-2 minutes when the broccoli begins to brown.  Add the 2 Tbsp of water and cover for 1-2 minutes until cooked through.  Add the green onions and cook 30 seconds to 1 minute.

Add the cooked beef to the pan with broccoli and green onions then pour in the sauce mixture.  Stir-fry on high until sauce thickens.  Serve over brown rice.

Basil Pesto

2 cups fresh basil
1/4 cup pine nuts
2-3 garlic cloves, minced
2 Tbsp Parmigiano Regiano
1/2 cup extra virgin olive oil
salt and pepper, to taste (roughly 1/4 tsp)
lemon juice, dash

Toast the pine nuts over Medium-Low heat until lightly browned.

Combine basil, pine nuts, garlic, lemon juice, salt& pepper, and Parmigiano in a blender. Slowly add in the evoo while blending to smoothly emulsify.

Balsamic-Mustard Chicken

2 Tbsp balsamic vinegar
2 Tbsp brown mustard
2 tsp red wine vinegar
1 tsp honey
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
2-3 tsp various dry herbs (oregano, thyme)
2-3 garlic cloves, minced
1/2 tsp onion powder
salt & pepper to taste
4 boneless, skinless chicken breast halves

Combine the ingredients and marinate for at least 1 hour.

Grill over Medium-High heat, 4-5 minutes per side.

Steak Fajitas

1/4 cup lime juice
2 Tbsp olive oil
4 cloves garlic, crushed
2 tsp soy sauce
1 tsp salt
1/2 tsp liquid smoke
1/2 tsp cayenne pepper
1/4 tsp black pepper
1 lb flank steak OR boneless, skinless chicken breast
1 large white onion, sliced in thin rings
1 red bell pepper (green or yellow works), seeded and sliced in thin rings

Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the flank steak OR the chicken in a container, cover, and refrigerate at least 2 hours or overnight.

Save the leftover marinade liquid and grill the meat over medium flame 4-5 minutes on each side. Let rest for at least 5 minutes. Cut meat into thin strips. Set aside and keep warm.

Soak peppers and onions in leftover marinade for a couple minutes before cooking. Grill the onions and peppers for about 3 minutes a side.

Sesame-Grilled Asparagus

  • 1 lb of asparagus
  • 2 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 1 clove of garlic, minced
  • 2 Tbsp sesame seeds
  • Fresh ground black pepper, to taste

Combine the sesame oil, soy sauce, and garlic, then stir and brush the mixture onto the asparagus spears. Let marinate 5-10 minutes.

Sprinkle sesame seeds on top. Salt and pepper to taste. Grill over direct heat for 2 to 4 minutes, until brown on both sides. Optionally, the spears can be skewered to form “rafts” to make cooking on the grill easier.

Chicken Under a Brick

2 Large boneless, skinless whole chicken breasts
1 tsp coarse salt
1 tsp cracked black pepper
1/2 tsp hot red pepper flakes
1 Tbsp minced garlic
1 Tbsp chopped Rosemary
1 large lemon, juiced
1/4 cup extra-virgin olive oil
2 clean bricks (not really necessary)

Rinse and dry the breasts, then sprinkle them with the salt, pepper, red pepper flakes, garlic, and rosemary. Place the chicken in a baking dish, pour on lemon juice and olive oil, and refrigerate for 30 minutes to an hour.

Wrap each of the bricks in Aluminum foil. Place chicken on grill with brick on top. Cook over high heat for 4 to 6 minutes per side.

Sesame-Grilled Asparagus goes great with this dish.

Mike's Chili

1.25 lbs ground beef
1 medium onion, minced (about 1 cup)
1 Tbsp jalapeno, seeded and diced
1 15-oz can kidney beans, drained
1 15-oz can peeled diced tomatoes
1 8-oz can tomato sauce
1 cup water
1 Tbsp vinegar
1 tsp salt
1 tsp sugar
4 Tbsp chili powder (2+2)
2 Tbsp cumin (1+1)
2 garlic cloves minced + 1 tsp garlic powder
1 bay leaf
2 tsp oregano (1+1)
2 tsp paprika (1+1)
1/4 tsp cayenne pepper

Brown ground beef in a dutch oven or stock pot over medium heat.  Remove beef from pot and drain fat.

Add onion, jalapeno, and garlic to the pot; saute for about two minutes.

Return the beef to the pot and add remaining ingredients (reserve half of the chili powder and cumin for later) and simmer for 1 hour, stirring occasionally. Add remaining chili powder and cumin in the last 5 minutes. Serve with shredded cheddar and green onion garnish.