Decadent Dessert

Kudos to Chef Shawn. His latest submission is more than anyone could ask for. When we received his latest submission  at our corporate offices we went "BANANAS"!!!!   No kidding!   Once the staff saw this, they were anxious to get into the test kitchen to see if they could recreate it. We've since run out of crepes but we can tell you.........It ranks at the top.

Check it out yourself. His unabridged submission follows.

Happy Holiday Hangover,
         I was charged with putting together a fantastic ending to our holiday meal this year. Okay, that is a little bit of a stretch, I volunteered. However I like to think everyone was counting on me to wow them. I like the competitive edge it brings to cooking and it gets the creative juices flowing. I pondered on what to do. Should I update a classic, like fruit cake, but make into something people actually liked. I thought about what I had as a child, and all I came up with was cookies, cookies, and more cookies. After having a great meal, we would simply place a plate of cookies on the table. Not that there is anything wrong with that, but I had been eating those cookies for at least a week or so at that point. I was quite the detective as a young man. I had figure out all of Mom's hiding places. Which, now that I think of it, explains my weight issues as a child and having to shop in the “Husky” jeans department at JC Penny’s. I digress. Here is what I came up with.

Banana Nutella Crepes

For the crepes:

2 large eggs
1 cup whole milk
1 cup all-purpose flour
Pinch salt, preferable gray salt
2 tablespoons melted butter
4 tablespoons chopped hazelnuts

For the filling:

4 bananas
3 tablespoons butter
2 fresh bay leaves
2 lemons, juiced
1 tablespoon brown sugar
1/4 cup orange juice
1 cup fresh blackberries
1 small jar Nutella - Found right next to the peanut butter at the mega mart.

To Make the crepes:

Place all of the ingredients into a blender, except the hazelnuts, and blend of high for 15 seconds or until smooth. Careful not to overdo it. Let the batter rest in the fridge for an hour.

In a non-stick pan place enough of the batter to cover the bottom of the pan in a thin layer, using the pan to spread the batter evenly and ensuring a thin crepe. Sprinkle the top with the chopped hazelnuts, cook for about one minute until lightly brown. Flip and cook for another 15 seconds. Repeat with the rest of the batter. Just make sure the heat is hot enough to brown the crepes, but not too hot to overcook them. I always screw up the first one. Set aside when done. I place them in between parchment paper to prevent sticking.

To Make the filling:

In a large sauté pan over medium-high heat melt the butter and cook until lightly browned, add the bay leaves to the hot butter and cook until it crackles slightly, add the lemon juice and sugar, stirring so that the sugar dissolves. Add the bananas and orange juice and cook for about 3 to 5 minutes so the flavors incorporate and the bananas are hot but not mushy. Add the blackberries.

Stir gently to combine. Set this mixture aside and let cool slightly.

Put them together:

Lay a crepe hazelnut side down and spoon the nutella onto the 1 quarter of the crepe, fold into quarters and place on the serving dish. Spoon the filling and residual sauce over the crepe and sprinkle with confectioners’ sugar.

A Unusual Day After X-Mas story

I admit, I may have received more than I bargained for when I asked for X-Mas stories. Still, I can't help but publish it. The analogy is sort of a sweet and sour story. Meaning that it had good intentions, caused a lot of stress, but after all was said and done, had a happy ending. Much credit, to this fine Day after Christmas Story, goes to our fantastic "Chef in Hiding" Deborah B" . She is an entertaining cookster that compliments our entertaning Chef Pete'. Also, better looking.  I'm beginning to see royalties from my soon to be published book. (Uh really ? dream on).

Without further suspense, here is the latest and greatest, "The Day After Christmas" family meal.

Vince-
As I've always heard timing is everything. Well, I guess the new Warming Drawer showing up on the afternoon of the dinner was not the best timing.

Thus, requiring the emptying of the cabinets....
Construction and tools, while I find fascinating.... your cooking partner may find distracting.
Perhaps even irritating. Perhaps even worse.....
Nonetheless, Tas approves of the final installation (4pm). Guests due at 6pm. Oh, my back!

The Princess (Deborah B.) comes through w/ zucchini/sun dried tomato/cheese/olive oil bites>
OMG! YUM! I knew when she asked "where are the Sun Dried Tomatoes?"... (I said "they are under the circular saw"). It was going to be a delicious evening.

From that point on, we began to talk to each other again.

The start of the "Architectural Vegetable Twist"....

although no one said it reminded them of body art;

or I guess I could call it "Tribal Sun Twist"...

Construction on going.... began to have serious doubts about being able to bring the concoction to a suitable closure.

Whala! I believe it surpassed expectation.

But, I'm getting ahead of myself.... Buck's smashing salad w/ half the kitchen in it....

(the kids had a hard time w/ this)

Buck's "asparagus affair" in a Zion potter's platter... wish I got a shot when the platter was full.
The guests were a bit quick w/ the utensils.... perhaps starving...

Capped w/ Sugar Pant's "Christmas Wreath Cake".

Photos of the Post Holiday Extravaganza

Chef Pete'

Ever-day is a Banquet -Blog : contributor
http://every-day-is-a-banquet.blogspot.com

You have to love it.

Comments-Comment-Comments

To our friends and fans,

         The staff, editors and contributors at http://every-day-is-a-banquet.blogspot.com would love to hear your comments and suggestions. We are proud of our efforts and want to make your reading and viewing experience as pleasant as possible. Tell us what you want, what you like and dislike. Anonymity will be honored. No e-mail addresses necessary.

Confidential comments can be sent to gayeski@gmail.com.   Feel free and  open to reply in the comment section at the end of each entry. We will be happy to publish (within reason). Guest contributors are more than welcome, although, for various reasons, we have to reserve the right to review each entry for appropriate inclusion.

Thanks for you support

Chef Pete', Chef Shawn, contributors Jan M. and Barb H., all of our support staff, as well as yours truely, ( bottom of the line)  vg  (also known in some circles as ViSa or XXX {Censored Entry, same number of initials}

Recovering ( after x-mas but before New Years?)

After the dinner I had last night (ham, turkey, and all the fixin's), it was all I could do but have a cup of yogurt for breakfast and then get about my chores for the day.
I had planned yesterday to put up a post this morning asking how it all went. But I should have known someone in Talk would beat me to the punch: Back from the Front -- Holiday Meal Report. Some of the stuff reported in that thread is shocking ("tasted like the vacuum of outer space"). So head on over there to debrief. But right here, I'm curious as to what you're doing today. Do you still have people over? Are you still going all out? Or is today a day of rest and recuperation? What's your post-holiday game plan?



Bon Appetit
http://every-day-is-a-banquet.blogspot.com/

Holiday Clash---Chocolate Fruitcake

I can't help but share this with you. I read it in a news article. The article talked about all the negative images of fruitcake and suggested another alternative. This one is to make a chocolate fruitcake now, which would be ready for consumption and celebration for Valentines Day.  I have visions of chocolate covered cherries.
Is that decadent or scrumptious, or just plain naughty?

I've included a link that I thought has a good recipe. At least the one that I will try. If you Google for Chocolate Fruitcake you have your choice of many. If you go to the link, be sure to read some of the 5 star comments. They give some good suggestion on changing ingredients, liquor etc.

http://www.foodnetwork.com/recipes/nigella-lawson/chocolate-fruit-cake-recipe/index.html

Sweet Dreams

New Kitchen Utensils...Chef Pete' way

I hate to be boring but this is an unusual X-Mas gift that is certainly different!    How to harvest fresh potato's, beets or other root veggies.  Improvisation is great. I usually use a shovel!!!! As you can imagine, a certain Chef  I know, wants the best in everything. Notice the simple foundation for this home.

To appreciate the finer things in life is bliss..

Christmas Tradition -Chef Pete' Way

Business really increases for these eateries at this time of year. All because of Chef Pete' and his
 homegrown tradition. Join in if you can or create your own cult following.

Annual White Castle / Krispy Kreme Blowout

Chef Pete’s family tradition for over six decades.

The rules:

The group (family &/or friends) must share Christmas Dinner at White Castle

Then drive to see some Christmas lights

Followed by eating donuts in Krispy Kreme and later in the car, as we drive and see more Christmas lights

Lastly downing the Tums, swearing not to do it again… until next year.

(135 cal., 7 g. fat/WC)
(350 cal., 20 fat g./ chocolate cream filled)

Chef Pete'
                                                                                             Click here for more Krispy Kreme

I can't believe this......

       BUT, I can imagine how good it is!!!!!!! Another over-the-top  recipe that takes you to another level. Darn, I hate it when that happens.This is from our newest contributor (Jan M) , although she probably doesn't know it yet. Chef P' will surely tell her!

V-
       OMG! this is heaven. A true blockbuster! Everyone loved these.
Treat your taste buds to victory!

Heavenly Cocktail Meatballs

1 large package of pre-cooked meatballs

2 cans of jellied cranberry sauce
2 jars of chili sauce
2 cans of sauerkraut ( or 1 large can)

     DUMP  ( I love the scientific terminology) it all together or mix the sauces and pour over the meatballs. Cook till heated through.

I haven't had it but sounds like a great appetizer for New Years.   Thanks Jan.

Winter Fruit yields new techniques

Chef Shawn has shared a very simple way to enjoy fruit in the winter. It has a lot of possibilities to make it a wonderful snack or a most delicious dessert.  And, if  you really want to dazzle your guests, let them take part in the pear coring extravaganza.

Here goes,

          Much to my dismay, the ratio between flavor and durability is inversely proportional. So the challenge becomes even more so for us “Everyday Chefs” to do more with less, so to speak. As the mega mart entices us with seemingly impossible feats of culinary time travel, like strawberries in winter, we must rely on techniques used by our ancestors to improve the taste of today’s food. Where our fallen brethren would have used a strong sauce to cover up the taste of less than savoring offerings, we can do the same to boost the flavor on our “performance enhanced” produce, meat, and poultry. The following recipes is so simple but delivers on flavor. It is the best way to enjoy strawberries or any fruit for that matter in the winter.

1 pint of cleaned and sliced strawberries

¼ cup sugar

¼ cup good quality balsamic vinegar

Mix the sugar and vinegar together allowing the sugar to dissolve

Mix in the berries and let macerate or marinate for up to an hour.

Eat as is, or serve over just about anything you can think of.

 I put it with some pound cake. I have put them over ice cream, over some biscotti pieces with whip cream, and have had them straight up.

         I also made a poached pear dish with a balsamic reduction. I used a ¾ inch paddle drill bit to hollow out the cores. An idea I saw on TV. Them poached them in a simple syrup solution with vanilla until tender, then add a tablespoon of balsamic vinegar to the mix and spooned it over the pear.

A flexible recipe

One day Sally returns from getting her nails done. Always interesting. Susan,  is upscale and always has a good suggestion. On a recent visit it was her favorite meal at a local  dining establishment. Here goes..........Linguine tossed in an Alfredo sauce (could be jarred) with Thai chili sauce added to taste.

On top of that I added chicken pieces that were sauteed in 50/50 butter and olive oil, seasoned with a spice like Emeril's, of BBQ seasoning. The neat thing is that you could substitute shrimp, or pork for the chicken. Fish, like Tilapia, would also work. When I served to to the Chef and his wife, I forgot to serve that wonderful, heated through, Chiabata bread. Darn.

Never perfect but always working on it. (anonymous)

EggNog Insanity

I don't really know how to describe it but I'll try. Chef Pete' is co-host of this blog and leans a little bit. By that I mean he is always improvising, with a sense of humor. I think he likes to shock folks with his ideas. I've known him for close to 20 years and I continue to be entertained by him.

This time, it is about eggnog. A drink that Chef Pete' loves. Now, he has brought his tennis buddies into the picture with an Eggnog competition. I'll give you the dialog and the photos. The names and faces are meaningless. The text and photos will help you draw your own conclusion. I can tell you, he drinks milk by the gallons, has a never ending love of chocolate, and is really thin thanks to my promotion of physical fitness over the years.

Here is his latest e-mail on Eggnog Competition.    Comments are always invited.

Chef Pete's Chocolate Eggnog recipe, refined with the help...

.....of the Cherokee Tennis Association at a noon Luncheon tasting. It would win the presentation award....

actual tasting table....

(The other finalists were taught a lesson in Presentation)

I was trying to influence the jurists, deliberating in the stable.... apparently not enough cash.....

The three finalist competitors await Host and ring master Robin Edwardsen's declaration....
Through a miscarriage of justice, Nick Scmitt bests Chuck Weber and myself.

Although after tasting the winners ancient family recipe (handed down generations on scrolls), the tasters were correct.

Is he insane or over the top? I don't think there was any rum involved but ?  what do I know?
Can you pick out Chef Pete' ????????

Suffering from withdrawal

Here I am in Florida. Nice.....No snow. Warmer than up north. However, as much as I'd like to say otherwise, we have had our share of gastro disappointments.  Let me share a couple.  Stone Crabs are rare these days. The weather in the gulf has been rough and they are not catching many. We hope that will change soon. We've been without for 2 weeks now.  Secondly, my favorite purveyor ( fish monger) stopped going to the weekly Farmers Market. My source of fresh grouper has been cut. No Black or Snowy grouper for over a month. Ouch!   Yes I could find them elsewhere but it's a hike.

      Good news, still fresh veggies, and alternate sources of fish. Last night------another yum.   Fresh Mahi Mahi (sometimes referred to as dolphin, but not the kind you normally picture)  sauteed (yet again) in a ginger and lemongrass sauce/marinade.  All natural ingredients and purchased in the health food section of the grocery, an interesting place to find some unusual and tasty items. The fish, accompanied by a tossed salad with parmesan/raspberry dressing  was great. The dozen raw oysters on the half shell that preceded the dinner were very sweet and succulent. A real treat, although shucking really fresh oysters can be a workout.

In addition, we are at the moment stocked with a few pounds of off the boat shrimp. Jealous?  A term I heard was a dollar a swallow. They are huge. Okay, so I bragged a little. I think I'll go turn the A/C down a bit and think about how I'd like them cooked.

Po' Boy from leftovers (not turkey)

I was deciding how to use a few leftovers I had..
2 (soft Hoagie rolls), a piece of leftover filet mignon, sliced thin and some marinated (but precooked) shrimp (medium)

What I did was sautee a sliced onion in butter , added the filet, and after they are heated through I added the shrimp. Then a small amount of white wine or sherry to create a gravy.  I added canned mushrooms but you could skip them  if you don't like them.   Put the combination on the hoagie bun which was buttered and toasted and slathered on each side with mayo.   Go ahead and dress it with shredded lettuce, tomato slices, and dill pickle slices. Sloppy, delicious and a true example of a Po' Boy.    Yum

Memories of Turkey

Okay, so we had Thanksgiving dinner alone. Not a bad thing. I wish it was less traditional but I'm not the Thanksgiving Day planner or chef. My wife does it all and it is very traditional. Excellent  in fact. Where I veer off on the unknown she is truely homestyle, which I love.

        What was it? Turkey breast, mashed potato's, cornbread stuffing, Sally's best green beans cooked long and slow with bacon and onions, and a 'to die for' cranberry salad. Let me not forget the gravy, which covered almost everything.  All the pan drippings, to which we added  a jar of Williams Sonoma turkey gravy. Only available at Thanksgiving. About $11 a jar, but splurge, it was worth it. Absolutely awesome.

         I know it's long past due but that was it. More info than you need, is that after Thanksgiving we get together with other couples in our condo complex and have a leftover party. Neat idea. You re-enjoy the food and celebrate all over again. A real blast. Especially when you get to try other folks traditions. Lucy and Dom made a unbelievable sweet potato casserole. Oh, do I need that recipe. I'm not a fan of sweet potato's with sugar and sweet marshmellows, and although it had honey and molasses in it, it was out of this world.
Dream about it.

The Cranberry Salad recipe follows. I mention Publix grocery store but it could easily be Krogers or any other store.

Cranberry Salad


1 box cherry Jello (3 oz)
1 Cup boiling water
1 container (14 oz) Ocean Spray orange-cranberry relish) or Publix fresh
½ cup diced celery
1 cup sour cream
½ cup pecans

Mix Jello & Water
Add relish
Set until thick
Fold in nuts and celery

Pour ½ in 8 X 8 pan
Spread Sour Cream over
Pour in remainder of jello mixture
Chill

Can be cut in squares and served as a salad on a lettuce leaf or any other way you prefer.

The term relish and salad in the ingredients is synonymous.