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Chef's Corner
| Featuring Chef Chris Thompson |
10 oz. package chorizo
1 lime
1 med. onion (chopped)
2 cloves minced garlic
1/2 cup cilantro (chopped)
Brown chorizo in skillet. Add onion and garlic- cook until soft. Add shrimp and cook until it
begins to turn white. Add juice of lime and cilantro. Stir until pan liquid thickens and shrimp is
opaque (2-3 minutes). Pour into serving dish and enjoy! (I like mine with sliced avocado and
tomato, on a tortilla).
1 lime
1 med. onion (chopped)
2 cloves minced garlic
1/2 cup cilantro (chopped)
Brown chorizo in skillet. Add onion and garlic- cook until soft. Add shrimp and cook until it
begins to turn white. Add juice of lime and cilantro. Stir until pan liquid thickens and shrimp is
opaque (2-3 minutes). Pour into serving dish and enjoy! (I like mine with sliced avocado and
tomato, on a tortilla).
1 mango (diced or cubed)
1 med. onion, diced
1/4 cup cilantro, chopped
1 lime
8 oz. lump crabmeat
shredded cheese (Monterey Jack)
tortillas
Cook bacon until crispy, then remove from rendered fat. Cook onions in fat until they are clear.
Add bacon back to skillet with onions to warm. Drain excess fat and reserve bacon mixture.
Mix crab meat, mango, cilantro and juice of lime. To assemble, sprinkle cheese on tortilla and
add bacon mixture. Next add the crab mixture and sprinkle cheese on top- then place the other
tortilla. Crisp each side of quesadilla, pressing each side flat with spatula. Cut into 4-8 pieces
and enjoy.
1 lamb rack, French cut
1 Tbs. minced garlic
1 tsp. lemon zest
1 Tbs. olive oil
1 Tbs. fresh mint or basil, chopped
salt
Cut rack in half (4 ribs to each piece). Salt and pepper each half. Combine oil, garlic,
zest and mint- rub vigorously into meat. Let stand at room temperature 15-30 minutes.
Cover bones tightly with foil and place bone-side up over direct heat. Brown 4-5 minutes.
then move meat to an indirect heat and cook another 12-15 minutes (or until meat
thermometer reads between 135-140 degrees). Let meat rest 5 minutes, and eat!
2 Tbs. butter
3 eggs
½ C. heavy cream, separated
1 tsp. vanilla
2 tsp. cinnamon, separated
Powdered sugar
This is super easy and super good! Take your bread and cut or tear it into pieces. The size
of the cinnamon and ¼ (or less) heavy cream. Dip bread in egg mixture then fry in pan until
brown on all sides. Mix remaining cream, tsp. cinnamon and syrup to taste. Spoon some into
a bowl, place bread on top, then drizzle syrup all over. Top with a sprinkle of powdered
sugar and you're done! (If I’m having bacon, I’ll absolutely use the bacon drippings to fry
the toast. It’s okay to smile.)
This is great with a cup of dark roast coffee, such as Conti Supremo. Enjoy!
3 eggs
½ C. heavy cream, separated
1 tsp. vanilla
2 tsp. cinnamon, separated
Powdered sugar
This is super easy and super good! Take your bread and cut or tear it into pieces. The size
of the cinnamon and ¼ (or less) heavy cream. Dip bread in egg mixture then fry in pan until
brown on all sides. Mix remaining cream, tsp. cinnamon and syrup to taste. Spoon some into
a bowl, place bread on top, then drizzle syrup all over. Top with a sprinkle of powdered
sugar and you're done! (If I’m having bacon, I’ll absolutely use the bacon drippings to fry
the toast. It’s okay to smile.)
This is great with a cup of dark roast coffee, such as Conti Supremo. Enjoy!
½ C. Corn Syrup
1 Tbs. cornstarch
8 small pastry shells, frozen
1/3 C. heavy cream
to cut refrigerated pie crusts into shapes for the top dough of the pastry. Apply just before
This is also good with a dark roast coffee, such as the milder Caffe Italiano- which you can
even get de-caffeinated.
| Ask a question to Chef Chris: |
| "We will change the way you drink coffee" |