Banana Pudding Cheesecake

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Ingredients

• 3 lbs room temp cream cheese 
• 1.5 cups sugar 
• 2 oz banana liquor 
• 6oz chopped bananas 
• 1 oz sugar in the raw 
• 1oz vanilla 
• 3 eggs 

For crust

• 3oz of melted butter 
• 8oz crushed vanilla wafers 
• Blend these two items together until wet sand like 
• Press into cake pan and par bake 5 minutes at @350 

Assembly

Cream cream cheese and sugar together until no lumps form. 
Add vanilla liquor and bananas mix 5 minutes.
Add 3 eggs one at a time until fully incorporated.
Bake for 2 hours at 250°. 
Let rest on the rack until cool then place in fridge. 

Garnish 

Cut 1 banana into thin slices then top with sugar in the raw and torch

Seared Fresh Local Flounder with Spinach Mousse Over Basmati Rice with Vegetables and Tomato Sauce

(2 Portions)

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Ingredients

• 2 – 5/6 oz Flounder
• 1 – 12 oz Bag of Spinach
• 1 Cup of Cooked Rice
• 1 Cup of your Favorite Cooked Vegetables
• ½ Cup Tomato Sauce
• Parmesan Cheese

Procedure:

*Spinach Mousse is Optional – Take 3-4 oz of Raw Flounder and trim excess and dice medium.  Sauté 8 ozs of Raw Spinach in Oil or Butter over Medium Heat until cooked. (wilted, about 1-2 minutes) Cool Spinach and Chop Fine.  Add Diced Flounder, trim, the cooked Spinach.  One Egg Yolk, and 1 oz of Heavy Cream to a Cuisinart and Puree.  Season to Taste.  You just made a Spinach Mousse with Flounder trim.

Lightly Season Raw Pieces of Flounder.  Place Spinach Mousse over Flounder Fillet, then place a piece of Flounder over the Spinach Mousse so the Mousse, is in between 2 pieces of Flounder.  Now Lightly Brown both sides of Flounder searing in oil over Medium-High heat.  Then Place in a 400-degree oven for 10-12 minutes.

Place the left over Spinach, cooked, in the Center of the Plate.  Now add Your cooked rice and vegetables to Garnish.   Place the cooked Flounder over the Spinach Bed.  Add Dollops of Tomato Sauce to the Dish and garnish the flounder with Parmesan and Scallions or Parsley.

Enjoy!

Umami Farro Risotto

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Prep Time: 15 min  | Cook Time: 30 min  | Total Time: 45 min  | Difficulty: Medium  | Servings: 6 

Ingredients

• 9 ounces Farro, uncooked
• 1 cup Canned Artichoke Hearts, drained, rinsed, and dried, roughly chopped 
• 1 cup Oyster Mushrooms, roughly chopped 
• 4 quarts Chicken Broth
• 1 cup Aged Goat’s Milk Gouda, ½ cup for risotto, ½ cup reserved for garnish
• 5 ounces Unsalted Butter, softened
• 2 tablespoons Soy Sauce
• 2 tablespoons Mirin
• 1 teaspoon Gochugaru
• 2 tablespoons Dashi Powder
• 4 tablespoons Olive Oil
• Salt & Pepper, to taste

Directions:

Bring 2 quarts chicken broth to a boil. Once at a boil, add salt & pepper and farro to broth. Allow to simmer at medium heat for 10 minutes. Remove from heat and allow to sit for 3-4 minutes. Strain farro and spread on sheet pan to cool.

Preheat oven to 375°. In a large mixing bowl toss mushrooms, artichokes, soy sauce, mirin, gochugaru, Dashi powder, and olive oil. Mix well and spread evenly on sheet pan. Roast while stirring occasionally. Approximately 15-20 minutes or until liquid has evaporated and vegetables are slightly crispy. Set aside.

In a sauté pan or large sauce pan over medium high heat add 2 tbsp butter. Begin adding two handful of cooked farro and two handful of vegetable mixture. Start stirring immediately. With remaining chicken broth, add small ladle to farro. Continuously stirring. Cook vigorously. Add 1/4 cup cheese. Add broth as needed. Add remaining farro and vegetables. Repeating the process. Once all incorporated add remaining butter. Stirring to make sure risotto does not stick. Cook until farro is soft and creamy. Taste and season if desired. 

Immediately plate. Garnish with remaining cheese and chives (optional)

Notes:

Substitutions:
Fresh, steamed Artichoke Hearts
Vegetable Broth
Shaved Parmesan
Wild Mushrooms

Pistachio Cheesecake

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Ingredients

• 180 g Graham crackers
• 1/2 c pistachio (sweetened)
• 3 tbsp sugar
• 6 tbsp butter (melted)
• 32 oz cream cheese, room temp
• 1 c pistachio paste
• 1 1/4 c Sugar
• 1/2 c sour cream, room temp
• 4 Eggs, room temp
• 1 tbsp Vanilla

Procedure:

Scrape the batter into the pan and bake for 1 hour or until set at 325⁰List

Blend graham crackers and pistachios until crumbs. Add melted butter and sugar

Press into lined and greased 9 inch springform pan. Bake at 325⁰ for 10 minutes

Whip the cream cheese and sugar together. Scrape to avoid chunks.

Add pistachio cream and sour cream. Scrape as needed.

Add Eggs in 1 at a time. Add vanilla

Wrap springboard pan with aluminum foil on the bottom, prepare a hot water bath for the pan

Scrape the batter into the pan and bake for 1 hour or until set at 325⁰

Baked Chicken with Whiskey Cream Sauce

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• Prep chicken pieces by seasoning and pan-searing skin-side down until golden.
• Bake chicken in the oven at 450°F for 10–12 minutes until cooked through.
• Caramelize onions and apples in the same pan, adding a pinch of salt.
• Make the sauce by deglazing the pan with bourbon, then adding chicken stock and reducing by half; stir in cream and combine with part of the caramelized onions and apples.
• Serve by plating chicken over Carolina Gold rice and topping with the whiskey cream sauce; garnish with remaining apples, onions, and green onion or parsley.