Another Corner Kitchen staple and favorite for many… Mushrooms, Scallops and Beets are BFF’s (Best Flavor Friends). We did not want to throw out the shiitake mushroom stems so Chef Joe Scully decided to dry them and ultimately grind them (make a powder) to dust the scallops with. Great flavor profile! Roasted Beet Salad Ingredients: 2 pounds Red Beets 1 Red Onion 1 Cup Apple Cider Vinegar 0.5 Cup Olive
Cocktail – Final Word
Final Word 1 oz Lemon Juice 1 oz Troy & Sons Oak 1 oz Chartreuse 1 oz Maraschino Liquor Combine, Shake & Pour In Martini Glass Garnish With Lemon Squeeze
Tarragon Orange Marmalade
Ingredients 15 Navel Oranges 2c Orange Juice 4c Sugar 3 Cinnamon Sticks 2T Ground Ginger 1T Ground Cloves ¼t Cayenne Pepper t.t. Salt and White Pepper 4T Tarragon Method: Cut both ends off of the oranges and slice in half from end to end. Then slice thinly into half moon shapes. Place in medium sized sauce pot adding all other ingredients except for the tarragon. Bring to a boil in
Pickled Green Tomato Relish
Pickled tomatoes can be served as a side item or make a nice topping for burgers and sandwiches in the winter when ripe tomatoes are not in season. Relish Ingredients: 3c Diced Pickled Green Tomatoes ¼c Diced Red Peppers ¼c Diced Red Onions 2 Diced Jalapenos ¾c Apple Cider Vinegar ¼c Lime Juice ¾c Sugar 2T Olive Oil t.t. Salt and Pepper Mix Method: Dice all the
Sweet Potato Bisque with Crispy Kale
Ingredients: 3# Sweet Potatoes, peeled and cut into 2” cubes 3# White Potatoes, peeled and cut into 1” cubes 1# Ginger (for Ginger Juice) 1t Cayenne t.t. Salt t.t. White Pepper 1qt Heavy Cream ¼c Lime Juice 1bch Kale Method: Boil the potatoes in water until tender. Strain off the majority of the water and reserve to the side. Puree the potatoes adding back in some water until smooth. Add
Macadamia Nut Pesto Grilled Mahi-Mahi with Grilled Pineapple Salsa
Enjoyed by President Barack Obama at Corner Kitchen on April 24, 2010 Macadamia Nut Pesto 4bch Cilantro 3/4c Macadamia Nuts 1/2c Lime Juice 2T Garlic, Chopped 2c Vegetable Oil 3T Sugar t.t. Salt and pepper mix Method: Puree macadamia nuts, garlic and lime juice in food processor. Add in cilantro and seasoning and then drizzle in oil until you have a pesto consistency. Grilled Pineapple Salsa 1 Pineapple, peeled
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The Very Popular Vanderbilt Martini
Chill a martini glass and set aside 2.5 oz of Rain Cucumber Vodka o..5 oz St. Germain liqueur 2 oz pineapple juice Splash of Fresh Lemon Juice Add a sprig or two of fresh sage Shake with ice Strain into martini glass Garnish with a sage leaf and serve!
Roast Beet Puree with Pistachio
Ingredients: For 10 guests 3# Beets 1c Orange Juice ¼c Lemon Juice ¼c Honey ¼c Apple Cider Vinegar 1c Water ½c Olive Oil 1t Cayenne t.t. Salt & Pepper Method: Trim and wash the beets leaving the skins on. Toss in vegetable oil and salt then roast in covered baking dish for 2 ½ hours at 350 degrees until tender. Once cooked and while still hot place in dish and
Cantaloupe and Honeydew Yin-Yan Soup with Ginger cream
Ingredients: For 8 Guests 1 each Cantaloupe To Taste Heavy Cream To Taste Lemon Juice + a pinch of Salt 1 each Honeydew To Taste Heavy Cream To Taste Lime Juice + a pinch of Salt Method: For each soup, clean and chop the melon. Puree and add the cream. For the Ginger Cream: Puree a hand full of ginger and strain it for the juice. make a little whip
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Lavender Chicken Salad
Ingredients 2 1/2 lbs chicken (marinated, grilled and fully cooked) 1 red onion (1/4 moon slice) 1/4 bunch celery (cut the same shape as onion) 1/2 cup toasted pinenuts 2 tbsp lavender herb mix (see separate recipe) 2 lemons (filleted and tossed in sugar, salt and pepper) 3/4 cups apple cider vinegar 1/2 cup olive oil to taste salt & pepper Directions Cut the chicken in fine strips. Toss with
