Main Course

Artichoke & Ricotta Rollatini

October 16, 2017

If you’ve ever wanted to make individual lasagna burritos, then this is the way to go! Rollatini’s are my new favorite baked pasta and I implore you to give these a try. I’m 100% going the traditional bolognese with red sauce the next go around, but these were just fantastic! Artichokes FTW!

Begin by adding a pinch of salt to a large pot of boiling water.

Clean and trim 4 artichokes. 

Transfer to the boiling water and cover. Cook for 45-60 minutes or until tender.

Once the artichokes are done cooking allow them to cool before handling.

Remove the leaves from each artichoke (saving for a snack).

Scoop out the fibrous center…

…leaving only the artichoke hearts. 

Chop up the artichoke hearts (cooked) and add them to a bowl.

Add 1 cup of chopped arugula…

…1/2 cup of ricotta…

…2 egg yolks…

…1 tsp chopped lemon zest…

…salt…

…and pepper.

Give this a good mix and refrigerate until ready to use.

In a food processor combine 3 egg yolks…

…1/4 cup of water…

…1 tsp of salt…

…1 1/4 cups of all purpose flour (00 recommended)…

… and 1/4 cup of olive oil.

Blend, intermittently checking the texture and adding more water if necessary.


The dough should stick together and be clay like.

 

Transfer the dough to a work surface.

Knead it for about five minutes until you have a small ball of dough.

Cover in plastic and transfer to the fridge to set up for about 30 minutes before rolling it out.

When the dough has rested, remove it from the fridge and roll it out.

Divide it into two…

…roll out one half…

…and then begin pressing it into sheets using a pasta maker.

Start with a thicker setting and with each pass lower the setting until you reach about a #3 setting on the maker.

With the dough rolled out in pasta sheets, trim the long sheets into pieces that are about 3”x5” in size.

Use a pasta cutter (optional) to flute the edges of the pasta sheets.

Dust each sheet of pasta with a little flour and transfer them to a tray.  

In a medium pot simply boil each pasta sheet until they are al dente.

Coat a tray with a drizzle of olive oil.

Strain the pasta before coating in the oil.

Once the pasta sheets are cool enough to handle, add a generous portion of ricotta to the each of noodle.

Gently roll the rollitini.

Transfer to a tray coated in oil. Repeat the process. 

Next steep 1/2 cup of cream with a little lemon zest, garlic, and thyme. Add a few spoonfuls of the cream to a small baking dish.

Transfer in the rollitinis.

Top with a few more spoonfuls of cream…

…some shredded mozzarella…

…and fresh parmesan to finish.

Bake at 375F for 20 minutes or until the cheese is a golden brown. 

Once nice and crispy, remove from the oven and top with some fresh herbs—I used thyme and basil.

Add some fresh parmesan cheese and ENJOY! 

Artichoke & Ricotta Rollatini

Ingredients

  • Pasta:
  • 1 1/4 cup all purpose flour (00 recommended)
  • 3 egg yolks
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tsp salt
  • Filling:
  • 4 artichoke hearts (cooked)
  • 1/2 cup ricotta
  • 1/4 cup parmesan
  • 2 egg yolks
  • 1 cup chopped arugula or spinach
  • 1 tsp chopped lemon zest
  • salt and pepper
  • Cream Sauce:
  • 1/2 cup cream
  • lemon zest
  • garlic
  • thyme
  • *Mozzarella & Parmesan to finish

Instructions

  1. Begin by adding a pinch of salt to a large pot of boiling water. Clean and trim 4 artichokes. Transfer to the boiling water and cover. Cook for 45-60 minutes or until tender.
  2. Once the artichokes are done cooking allow them to cool before handling. Remove the leaves from each artichoke (saving for a snack) and scoop out the fibrous center leaving only the artichoke hearts.
  3. Chop up the artichoke hearts (cooked) and add them to a bowl along with 1 cup of chopped arugula , 1/2 cup of ricotta, 2 egg yolks, 1 tsp chopped lemon zest, salt, and pepper. Give this a good mix and refrigerate until ready to use.
  4. In a food processor combine 3 egg yolks, 1/4 cup of water, 1 1/4 cups of all purpose flour (00 recommended), 1/4 cup of olive oil, and 1 tsp of salt. Blend, intermittently checking the texture and adding more water if necessary. The dough should stick together and be clay like. Transfer the dough to a work surface and knead it for about five minutes until you have a small ball of dough. Cover in plastic and transfer to the fridge to set up for about 30 minutes before rolling it out.
  5. When the dough has rested, remove it from the fridge, roll it out, divide it into two, roll out one half, and then begin pressing it into sheets using a pasta maker. Start with a thicker setting and with each pass lower the setting until you reach about a #3 setting on the maker.
  6. With the dough rolled out in pasta sheets, trim the long sheets into pieces that are about 3”x5” in size. Use a pasta cutter (optional) to flute the edges of the pasta sheets. Dust each sheet of pasta with a little flour and transfer them to a tray.
  7. In a medium pot simply boil each pasta sheet until they are al dente. Coat a tray with a drizzle of olive oil and strain the pasta before coating in the oil.
  8. Once the pasta sheets are cool enough to handle, add a generous portion of ricotta to the each of noodle. Gently roll the rollitini and transfer to a tray coated in oil. Repeat the process.
  9. Next steep 1/2 cup of cream with a little lemon zest, garlic, and thyme. Add a few spoonfuls of the cream to a small baking dish, transfer in the rollitinis, top with a few more spoonfuls of cream, some shredded mozzarella, and fresh parmesan to finish. Bake at 375F for 20 minutes or until the cheese is a golden brown.
  10. Once nice and crispy, remove from the oven and top with some fresh herbs—I used thyme and basil. Add some fresh parmesan cheese and ENJOY!
http://www.byrontalbott.com/artichoke-ricotta-rollatini/

| Top Left: Pasta Maker | Top Middle: Boos Cutting Board | Top Right: Food Chopper |
| Bottom Left: Baking Dish | Bottom Middle: Glass Bowl Set | Bottom Right:  All-Clad Sauce Pan |

Sides

The Crispy Potato Stack

September 16, 2017

What do you get when you cross a French fry, tater tot, and potato gratin? THE CRISPY POTATO STACK IS WHAT YOU GET BABY! This is by far one of the best (if not the best) form of fried potato I’ve ever had and it’s by far one of the easier recipes…it just takes a little bit of time to get cut the stacks out, but once that’s finished, it’s “crunch” time! If you guys decide to try these out please make sure you share them with me on my social channels and try not to horde them to yourself. Like I said, the temptation is real with these bad boys.

 Start by squaring off the edges of 1 large russet potato.


Using a mandolin, or knife, carefully slice the potato into long slender pieces. You want to achieve the thickness of a credit card or so.

Stack the potato slices as evenly as possible.

Trim the edges to make an even rectangular shape.

Cut the rectangle in half, press the slices firmly together.

Transfer to a frying pan filled with grapeseed oil heated to 350°F.

Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.

Transfer to a paper towel to drain.

Sprinkle with a little sea salt and ENJOY!

The Crispy Potato Stack

Ingredients

  • 1-3 russet potato
  • grape seed oil for frying
  • salt

Instructions

  1. Start by squaring off the edges of 1 large russet potato.
  2. Using a mandolin, or knife, carefully slice the potato into long slender pieces. You want to achieve the thickness of a credit card or so.
  3. Stack the potato slices as evenly as possible and then trim the edges to make an even rectangular shape.
  4. Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure.
  5. Transfer to a frying pan filled with canalo oil heated to 325°F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.
  6. Transfer to a paper towel to drain. Sprinkle with a little sea salt and ENJOY!
http://www.byrontalbott.com/the-crispy-potato-stack/

Screen Shot 2017-02-17 at 5.15.59 PM

| Top Left: Mixing Bowls | Top Middle: Boos Cutting Board | Top Right: Kitchen Tweezers |
| Bottom Left: All-Clad Pan | Bottom Middle: Mandoline | Bottom Right: All-Clad Sauce Pan |

Desserts

S’more Tart

September 15, 2017

I know that tarts are supposed to be ‘fancy’ and all, but the s’more combo had to hit the tart scene sooner or later and I just wanted to make sure I was there when it did…that usually happens when you’re the one making it! Yet another reason why I love the kitchen. Anyways, hopefully, y’all enjoyed the video and let me know what other kinds of tarts you’d like to see!

Begin making the spice tart dough by adding 1 cup of flour…

…1/4 cup of sugar…

…1 egg yolk…

…3 tbsp of cream…

…1 tsp of salt…

…1/4 cup of cold dice butter…

…and 1 tsp each of ground cinnamon, clove, and nutmeg into a food processor.

Blend the ingredients until they form one mass of dough.

After the dough’s come together, remove it from the food processor and form a mass.

Wrap in plastic, and transfer to the fridge to chill for 30 minutes.

Once the dough is chilled, dust a work surface with flour.

Begin rolling the dough until it reaches 1/4” in thickness.

Using a 4” ring cutter, cut out as many circles as possible for the s’more tart base.

Transfer the rounds to a lined baking sheet.

Using the top of a mason jar lid (or alternative) gently press it into the dough…

…to create an indentation for the filling.

Bake at 350ºF for 20 minutes or until they are a solid brown color.

While the tart shells are baking, begin making the dark chocolate custard. Over a double broiler, stir together 1/4 cup of milk…

…3 tbsp of sugar…

…and 2 tsp of cornstarh.

Continue mixing until the sugar has dissolved.

Then add in 1/2 cup of dark chocolate..

…allow it to melt into the mixture while gently stirring.

In a separate bowl with two egg yolks, temper in a few table spoons of the chocolate mixture.

Add the mixture to the double broiler.

Allow the mixture to reach 175ºF while continuing to stir.

Once the custard is cooked, remove it from the heat, cover in plastic, and allow to cool in the fridge for at least 1 hour.

Once the tart shells are finished, allow to cool for at least 15 minutes.

Once the tarts are cool to the touch, transfer the chilled chocolate custard to a piping bag.

Pipe a few tablespoons of the custard into the spice tarts.

Smooth out with a piping spatula and transfer to the fridge while making the meringue to top.

Bring a pot of equal parts sugar and water (1 cup water and 1 cup sugar) to 200ºF.

In a separate bowl whip up 3 egg whites.

As the egg whites begin to peak, slowly add in the hot syrup a little at a time, while continuing to whisk.

Whisk until the peaks become soft and shiny.

Transfer to a piping bag.

Gently pipe the meringue over the chocolate custard topped tarts.

Use the back of a metal spatula to make little licks (soft peaks) on the top of the custard for a fun texture.

To finish, use a kitchen torch (or broiler) to carefully roast the top of the meringue until golden brown.

Sprinkle with graham cracker crumbles and ENJOY!

S’more Tart

S’more Tart

Ingredients

    Tart Dough:
  • 1 cup flour
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 egg yolk
  • 3 tbsp cream
  • 1 tsp ground cinnamon, clove, and nutmeg
  • 1 tsp salt
  • Chocolate Custard:
  • 1/2 cup dark chocolate
  • 3 tbsp cup sugar
  • 1/4 cup milk
  • 2 egg yolks
  • 2 tsp cornstarch
  • Italian Meringue:
  • 1 cup water
  • 1 cup sugar
  • 3 egg whites

Instructions

  1. Begin making the spice tart dough by adding 1 cup of flour, 1/4 cup of sugar, 1 egg yolk, 3 tbsp of cream, 1/4 cup of cold dice butter, 1 tsp of salt, and 1 tsp each of ground cinnamon, clove, and nutmeg into a food processor. Blend the ingredients until they form one mass of dough.
  2. After the dough’s come together, remove it from the food processor, form a ball, wrap in plastic, and transfer to the fridge to chill for 30 minutes.
  3. Once the dough is chilled, dust a work surface with flour, and begin rolling the dough until it reaches 1/4” in thickness.
  4. Using a 4” ring cutter, cut out as many circles as possible for the s’more tart base. Transfer the rounds to a lined baking sheet. Using the top of a mason jar lid (or alternative) gently press it into the dough to create an indentation for the filling.
  5. Bake at 350ºF for 20 minutes or until they are a solid brown color.
  6. While the tart shells are baking, begin making the dark chocolate custard. Over a double broiler, stir together 1/4 cup of milk, 3 tbsp of sugar, and 2 tsp of cornstarch. Continue mixing until the sugar has dissolved. Then add in 1/2 cup of dark chocolate and allow it to melt into the mixture while gently stirring. In a separate bowl with two egg yolks, temper in a few table spoons of the chocolate mixture before adding the yolks to the double broiler. Allow the mixture to reach 175ºF while continuing to stir.
  7. Once the custard is cooked, remove it from the heat, cover in plastic, and allow to cool in the fridge for at least 1 hour.
  8. Once the tart shells are finished, allow to cool for at least 15 minutes. Once the tarts are cool to the touch, transfer the chilled chocolate custard to a piping bag. Pipe a few tablespoons of the custard into the spice tarts. Smooth out with a piping spatula and transfer to the fridge while making the meringue to top.
  9. Bring a pot of equal parts sugar and water (1 cup water and 1 cup sugar) to 200ºF. In a separate bowl whip up 3 egg whites. As the egg whites begin to peak, slowly add in the hot syrup a little at a time, while continuing to whisk. Whisk until the peaks become soft and shiny. Transfer to a piping bag and gently pipe the meringue over the chocolate custard topped tarts. Use the back of a metal spatula to make little licks (soft peaks) on the top of the custard for a fun texture.
  10. To finish, use a kitchen torch (or broiler) and carefully roast the top of the meringue until golden brown. Sprinkle with graham cracker crumbles and ENJOY!
http://www.byrontalbott.com/smore-tart/

| Top Left: Maple Cutting Board | Top Middle: Ring Cutters | Top Right: Glass Bowl Set |
| Bottom Left: Mixing Bowl Set | Bottom Middle: Food Chopper | Bottom Right: All-Clad Pan |

Desserts

Passion Fruit Cheesecake

September 14, 2017

Passion fruit and cheesecake were always meant to be together…The cheesecake crust on this is really the kicker as far as flavor and texture goes, but every bite is kind of magical in a tropical way. If you can get your hands on passion fruit, this is a MUST TRY IMMEDIATELY! Let’s dive into it.

Split and deseed the passion fruit into a separate bowl.

Next add 1/4 cup of cold diced butter to a food processor along with…

…1/4 cup of sugar…

…1/2 cup of flour…

…1 tsp of salt…

…and 1 tbsp of passion fruit juice (or water).

Blend until the ingredients loosely come together (similar to damp sand).

Transfer to a baking tray and bake for 20 minutes at 350°F, or until golden brown.

When finished cooking, remove from the oven and set aside to cool.

Begin making the cheesecake filling by adding 3 tbsp of sour cream and 2 cups of cream cheese…

…1 whole egg…

…1/4 cup of sugar…

…1 tbsp of cornstarch…

…and 3-4 tbsp passion fruit juice to a large mixing bowl.

Give this a good mix until silky smooth and then set aside to form the cheesecake crust.

Add the crispy crumble to a food processor as well as…

…2 tbsp of cold diced butter…

….and 2 tbsp of sugar.

Pulse several times until the mixture is like a sandy clay.

Using a springform pan, or closest alternative, form the pie crust by packing the mixture in and around the edges of the pan using your fingers.

Be sure to firmly pack in the crust to ensure it doesn’t crumble (TIP: Add an egg yolk to the crumble if you need more moisture or flour to make it more dry).

Bake at 350°F for 20-25 minutes, or until golden brown.

When the crust is finished baking, remove it from the oven and let it cool down for 20-25 minutes.

Slowly pour in the cheesecake mixture until it reaches the very top of the crust.

Transfer to the top rack of the oven to bake at 300F for an additional 45 minutes.

Add a baking pan of water to the lower rack of the oven to avoid burning the top of the cheesecake.

Once the cheesecake has finished baking, allow to cool at room temperature for at least 1 hour…

…before transferring to the fridge to chill and set up.

With the cheesecake cooled, carefully remove it from the mold.

You can use an offset spatula or butter knife to lift it from the pan if need be.

Serve as a personal cake or slice it up to share.

Drizzle with some fresh passion fruit syrup and ENJOY!

Passion Fruit Cheesecake

Passion Fruit Cheesecake

Ingredients

    Crust:
  • 1/2 cup flour
  • 1/4 cup sugar (plus 2 tbsp)
  • 1/4 cup cold diced butter (plus 2 tbsp)
  • 1 tsp salt
  • 1 tbsp water or passion fruit juice
  • Filling:
  • 3 tbsp sour cream
  • 1/2 cup cream cheese
  • 1/4 cup sugar
  • 1 whole egg
  • 3-4 tbsp passion fruit juice
  • 1 tbsp cornstarch

Instructions

  1. Split and deseed the passion fruit into a separate bowl.
  2. Next add 1/4 cup of cold diced butter to a food processor along with 1/4 cup of sugar, 1/2 cup of flour, 1 tsp of salt, and 1 tbsp of passion fruit juice (or water).
  3. Blend until the ingredients loosely come together (similar to damp sand). Transfer to a baking tray and bake for 20 minutes at 350°F, or until golden brown. When finished cooking, remove from the oven and set aside to cool.
  4. Begin making the cheesecake filling by adding 3 tbsp of sour cream, 1/2 cup of cream cheese, 1 whole egg, 1/4 cup of sugar, 1 tbsp of cornstarch, and 3-4 tbsp passion fruit juice to a large mixing bowl. Give this a good mix until silky smooth and then set aside to form the cheesecake crust.
  5. Add the crispy crumble to a food processor as well as 2 tbsp of cold diced butter and 2 tbsp of sugar. Pulse several times until the mixture is like a sandy clay.
  6. Using a springform pan, or closest alternative, form the pie crust by packing the mixture in and around the edges of the pan using your fingers. Be sure to firmly pack in the crust to ensure it doesn’t crumble (TIP: Add an egg yolk to the crumble if you need more moisture or flour to make it more dry). Bake at 350°F for 20-25 minutes, or until golden brown.
  7. When the crust is finished baking, remove it from the oven and let it cool down for 20-25 minutes. Slowly pour in the cheesecake mixture until it reaches the very top of the crust. Transfer to the top rack of the oven to bake at 300F for an additional 45 minutes. Add a baking pan of water to the lower rack of the oven to avoid burning the top of the cheesecake.
  8. Once the cheesecake has finished baking, allow to cool at room temperature for at least 1 hour before transferring to the fridge to chill and set up.
  9. With the cheesecake cooled, carefully remove it from the mold. You can use an offset spatula or butter knife to lift it from the pan if need be. Serve as a personal cake or slice it up to share. Drizzle with some fresh passion fruit syrup and ENJOY!
http://www.byrontalbott.com/passion-fruit-cheesecake/

| Top Left: Food Processor | Top Middle: Boos Cutting Boards | Top Right: Glass Bowl Set |
| Bottom Middle: Springform Pans | Bottom Right: Utility Knife |

Main Course

Surf & Turf Tortas w/ Grilled “Peaches & Cream”

July 9, 2017

“Tortas” are one of a chef’s favorite dishes when it comes time for family meal in the professional kitchen life and these sandwiches are a nice dose of nostalgia for me…and the peaches..well, the peaches are a MAJOR bonus for this one and are worth every ounce of burning embers that it takes to make them. If any of you end up making a few of these “tortas” please make sure you let me know what you put on them because I’m always looking for another way to fix them up! ENJOY!!

Begin making the roasted pepper salsa for the tortas by taking 2 poblano peppers, 1 serrano pepper, and a quarter white onion.

Place them under a broiler for approximately 10 minutes, turning them every two minutes for an even roast.

Once roasted, transfer them to a bowl..

…cover in plastic, and allow them to steam for 10-15 minutes.

When the chilis and onion become nice and tender, remove the skin from the chilis…

…and dice up both them and the onions

Transfer to a bowl and top with 2 tbsp of chopped cilantro…

…1 tbsp of lime juice…

…1 tbsp of olive oil and a pinch of salt.

Give a good mix and set aside.

Clean and prep 12-15 large shrimp.

Season them with a blend of 1 tbsp cayenne pepper, 1 tbsp smoked paprika, 1 tbsp cumin, and 1 tbsp chili powder.

Add a dash of fresh lime zest…

…freshly chopped cilantro and serrano peppers…

…a squeeze of lime juice…

…and a drizzle of canola oil to prevent them from sticking to the grill.

Give the shrimp a toss or two and set aside until ready to grill.

Prep your dessert by halving 3-4 peaches (slightly underripe) and topping them with 3 tbsp of brown sugar…

…a pinch of salt…

…and 2 tbsp of anejo tequila (optional).

Transfer to the grill, being sure to cook before the meat.

Grill on high heat for 2-3 minutes on each side, or until they begin to char.

Once they have char marks all around, remove them from the heat, cover in plastic and set aside.

Begin grilling the meat by seasoning 1 10oz ribeye with 3-4 tbsp of kosher salt along with the same spice blend used on the shrimp.

Give this a good rub.

Transfer to the grill to cook for 5-7 minutes on each side…

…or until the meat achieves a golden caramelization.

Transfer to a buttered dish and set aside until needed.

Transfer the shrimp to the hottest part of the grill and cook for about 90 seconds on each side.

Remove from the heat, slice them up, and transfer to a mixing bowl.

Top with a handful of cilantro…

…sliced celery…

…sliced red onion…

…chopped seranno peppers…

…a sprinkle of the spice mixture…

…a pinch of salt…

…squeeze of lime juice…

…and 2 tbsp of mayo.

Give this a good mix and set aside for plating.

Halve, butter, and char up a few wheat loafs. Add a smear of mayo to the bread.

Slice of up the steak to your liking, I prefer thinner slices that are easy to eat in a sandwich.

Add the sliced steak to one of the loafs.

Top with the roast pepper salsa…

…some sliced red onion…

…a handful of shredded romaine…

…and a few leaves of cilantro.

 Top the other loaf with a hearty helping of the shrimp slaw…

…some cilantro…

…lime juice…

…and shredded romaine.

Top the sandwiches, skewer, and halve them.

Serve with the grilled peaches…

…and top them with a brown butter crumble (1 cup of flour, 1/4 cup of diced butter, 1/2 cup of sugar, 1 tsp of cinnamon, nutmeg, ginger, and allspice).

Add a few dollops of fresh whipped cream (1 cup of heavy cream, 1/4 tbsp of honey, 2 tbsp of vanilla paste).

All that’s left to do is ENJOY a very well rounded meal!

Surf & Turf Tortas w/ Grilled “Peaches & Cream”

Surf & Turf Tortas w/ Grilled “Peaches & Cream”

Ingredients

  • 1 10oz Ribeye
  • 12-15 large shrimp
  • Shredded Romaine lettuce
  • Sliced Red Onion
  • Sliced Celery
  • 2 Limes
  • 1 bunch of Cilantro
  • 2 tbsp canola oil
  • 1 Tbsp smoked paprika
  • 1 Tbsp cayenne pepper
  • 1 Tbsp chili powder
  • 3-4 Tbsp Kosher salt
  • 2 Tbsp mayo (for shrimp)
  • Whole-loaf bread
  • Green Topping:
  • 2 poblano peppers
  • 1 serrano pepper
  • 1/4 white onion
  • 2 tbsp chopped cilantro
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • pinch of salt
  • Grilled Peaches & Cream:
  • *Peaches
  • 3-4 Peaches (slightly underripe)
  • 3 Tbsp brown sugar
  • 2 Tbsp Anejo tequila (optional)
  • Pinch of salt
  • *Whipped cream
  • 1 cup heavy cream
  • 1/4 honey
  • 2 tbsp vanilla paste
  • *Crumble
  • 1 cup flour
  • 1/4 cup diced butter
  • 1/2 cup sugar
  • 1 tsp cinnamon, nutmeg, ginger, allspice

Instructions

  1. Begin making the roasted pepper salsa for the tortas by taking 2 poblano peppers, 1 serrano pepper, and a quarter white onion. Place them under a broiler for approximately 10 minutes, turning them every two minutes for an even roast. Once roasted, transfer them to a bowl, cover in plastic, and allow them to steam for 10-15 minutes. When the chilis and onion become nice and tender, remove the skin from the chilis and dice up both them and the onions. Transfer to a bowl and top with 2 tbsp of chopped cilantro, 1 tbsp of lime juice, 1 tbsp of olive oil, and a pinch of salt. Give a good mix and set aside.
  2. Clean and prep 12-15 large shrimp. Season them with a blend of 1 tbsp cayenne pepper, 1 tbsp smoked paprika, 1 tbsp cumin, and 1 tbsp chili powder. Add a dash of fresh lime zest, freshly chopped cilantro, a squeeze of lime juice, and a drizzle of canola oil to prevent them from sticking to the grill. Give the shrimp a toss or two and set aside until ready to grill.
  3. Prep your dessert by halving 3-4 peaches (slightly underripe) and topping them with 3 tbsp of brown sugar, a pinch of salt, and 2 tbsp of anejo tequila (optional). Transfer to the grill, being sure to cook before the meat. Grill on high heat for 2-3 minutes on each side, or until they begin to char. Once they have char marks all around, remove them from the heat, cover in plastic and set aside.
  4. Begin grilling the meat by seasoning 1 10oz ribeye with 3-4 tbsp of kosher salt along with the same spice blend used on the shrimp. Give this a good rub and transfer to the grill to cook for 5-7 minutes on each side, or until the meat achieves a golden caramelization. Transfer to a buttered dish and set aside until needed.
  5. Transfer the shrimp to the hottest part of the grill and cook for about 90 seconds on each side. Remove from the heat, slice them up, and transfer to a mixing bowl. Top with a handful of cilantro, sliced celery, sliced red onion, chopped seranno peppers, a sprinkle of the spice mixture, a pinch of salt, squeeze of lime juice, and 2 tbsp of mayo. Give this a good mix and set aside for plating.
  6. Halve, butter, and char up a few wheat loafs. Add a smear of mayo to the bread. Slice of up the steak to your liking, I prefer thinner slices that are easy to eat in a sandwich. Add the sliced steak to one of the loafs. Top with the roast pepper salsa, some sliced red onion, and a handful of shredded romaine. Top the other loaf with a hearty helping of the shrimp slaw, some cilantro, lime juice, and shredded romaine. Top the sandwiches, skewer, and halve them.
  7. Serve with the grilled peaches topped with a brown butter crumble (1 cup of flour, 1/4 cup of diced butter, 1/2 cup of sugar, 1 tsp of cinnamon, nutmeg, ginger, and allspice). Add a few dollops of fresh whipped cream (1 cup of heavy cream, 1/4 tbsp of honey, 2 tbsp of vanilla paste) and all that’s left to do is ENJOY a very well rounded meal!
http://www.byrontalbott.com/surf-turf-tortas-w-grilled-peaches-cream/

| Top Left: Boos Cutting Board | Top Right: Shun Kaji Knives |

| Bottom Left: Iron Pan | Bottom Middle: Glass Bowl Set | Squeeze Bottle | Bottom Right: Kitchen Tweezers |

 

Desserts

Banana Bread Ice Cream Sandwich

July 3, 2017

I’ve been wanting to make banana bread for quite sometime now and FINALLY I get to doing it and this is what happens! I love it! The great thing about this recipe is that it’s actually really easy to make and you don’t need an ice cream machine! Hopefully you all enjoy this recipe and let me know if you try it out!!

Begin making the banana bread by combing 2 whole eggs…

…3/4 cup of granulated sugar, 3/4 cup of brown sugar…

…2 tsp of salt and give this a good whisk.

Next add in 1 cup of milk…

…1 tbsp of vanilla paste (or extract)…

…and 1/4 cup of melted butter.

Continue whisking for another 2 minutes, or until well combined.

Once thoroughly mixed, add in 1 tbsp of baking soda…

…1 1/2 cups of all purpose flour…

…and 2-3 ripe bananas.

Begin mashing in the bananas and bring to a stir.

Whisk until you have a thick batter, but do not over whisk and cause the dough to be tough.

Transfer the banana bread batter to a loaf tray that has the bottom lined with parchment and fill the pan 2/3 the way up.

Bake at 350°F for 25-30 minutes, or until golden brown and cooked through.

You can toss together a quick crumble like I did by combing flour, a few pads of butter, and cinnamon sugar.

Use your hands to combine until is begins to crumble and bake for 15 minutes at 350°F.

Whip up a quick brown butter semifreddo ice cream by combining 2 cups of heavy cream…

…1/2 cup of honey…

…and 2 tbsp of vanilla paste (or extract).


Fully whip before adding in 1/2 cup of melted brown butter. 

Continue to whip until well combined and fluffy.

Transfer to a loaf pan line with parchment paper so that the slices are the same size as the bread.

Smooth out the whipped cream and freeze for 2-3 hours before slicing. 

When the banana bread is cool enough to handle, remove it from the pan and cut into fairly thick slices.

Take two slices and top them with a praline spread.


t’s simply made by combing 2 tbsp of hot water, 1/2 cup of brown sugar, and 1/2 cup of peanut butter

Top with a slice of the brown butter semifreddo ice cream…

…and sandwich it in-between the banana bread slices.

Give is a good roll in the crumbles and all that’s let to do is ENJOY! 

Banana Bread Ice Cream Sandwich

Banana Bread Ice Cream Sandwich

Ingredients

    Banana Bread:
  • 2 whole eggs
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 2-3 ripe bananas
  • 1 tbsp vanilla paste (or extract)
  • 1 1/2 cup all purpose flour
  • 1 tbsp baking soda
  • Brown Butter Semifreddo:
  • 2 cups heavy cream
  • 1/2 cup honey
  • 2 tbsp vanilla paste (or extract)
  • 1/2 cup melted brown butter
  • Praline:
  • 2 tbsp hot water
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter

Instructions

  1. Begin making the banana bread by combing 2 whole eggs, 3/4 cup of granulated sugar, 3/4 cup of brown sugar, 2 tsp of salt, and give this a good whisk. Next add in 1 cup of milk, 1 tbsp of vanilla paste (or extract), and 1/4 cup of melted butter. Continue whisking for another 2 minutes, or until well combined. Once thoroughly mixed, add in 1 tbsp of baking soda, 1 1/2 cups of all purpose flour, and 2-3 ripe bananas. Begin mashing in the bananas and bring to a stir. Whisk until you have a thick batter, but do not over whisk and cause the dough to be tough. Transfer the banana bread batter to a loaf tray that has the bottom lined with parchment. Fill the pan 2/3 the way up. Bake at 350°F for 25-30 minutes, or until golden brown and cooked through.
  2. You can toss together a quick crumble like I did by combing flour, a few pads of butter, and cinnamon sugar. Use your hands to combine until is begins to crumble. Toss it on a baking sheet and bake for 15 minutes at 350°F.
  3. Whip up a quick brown butter semifreddo ice cream by combining 2 cups of heavy cream, 1/2 cup of honey, and 2 tbsp of vanilla paste (or extract). Fully whip before adding in 1/2 cup of melted brown butter. Continue to whip until well combined and fully whipped. Transfer to a loaf pan line with parchment paper so that the slices are the same size as the bread. Smooth out the whipped cream and freeze for 2-3 hours before slicing.
  4. When the banana bread is cool enough to handle, remove it from the pan and cut into fairly thick slices. Take two slices and top them with a praline spread. It’s simply made by combing 2 tbsp of hot water, 1/2 cup of brown sugar, and 1/2 cup of peanut butter. Top with a slice of the brown butter semifreddo ice cream, and sandwich it in-between the banana bread slices. Give is a good roll in the crumbles and all that’s let to do is ENJOY!
http://www.byrontalbott.com/banana-bread-ice-cream-sandwich/

| Top Left: Boos Cutting Boards | Top Middle: Wire Whisk | Top Right: Spatula |

| Bottom Left: Staub Loaf Pan | Bottom Middle: Glass Bowl Set | Bottom Right: Good Grips |