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Black Bean Dip Recipe - from Chef Mitch
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1 can (15oz) black beans, rinsed and drained
1/4 cup of olive oil
1 1/2 T. ground cumin
1 T. lime juice
Dash of hot sauce
1/4 t. Salt
1/4 t. pepper
Process all ingredients in a blender of food processor until smooth, stopping to scrape down sides. Serve with raw, crisp, chilled vegetables
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Chocolate Martini Recipe - from Chris Chandler
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6 Parts Vodka
1 Part Chocolate Liqueur
1 Part Coffee Liqueur
Chocolate Straw
Combine liquid ingredients in a cocktail shaker with cracked ice. Shake well and pour into chilled martini glasses. Garnish with a chocolate straw.
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Green Eyed Blond (mojito) Recipe - from Jeff Wetzer
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In a 6oz Collins Glass:
Muddle 4-5 fresh basil leaves
3 thin slices of lemons
3-4 grinds fresh black pepper
add:
1/2oz white Lillet
1oz white rum
Fill glass 3/4 full with crushed ice. Top with club soda and stir.
Garnish with lemon and fresh basil.
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Baked Vidalia Dip Recipe - from Chef Leonard
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1 Lg. Vidalia onion, finely chopped
2 Cloves of roasted garlic, chopped
1T. Sugar
1 C. Swiss Cheese
1 C. Mayonnaise
1t. of black pepper
1t. salt
1t. of worcestershire sauce
Tobasco Sauce
Parmesan cheese
Satue onion, garlic & sugar together. Mix the rest of the ingredients together well, transfer all to a buttered casserole dish and bake at 350degree for 20 minutes. Top with shredded Swill & Parmesan cheese. Return to oven for about 10-15 mintues.
Top with Parmesan cheese.
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Pumpkin Martini - from Philip Reich
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1 Shot of Pumpkin Smash
1 Shot of Vanilla Vodka
1 Shot
of Cream
Dash of Coca Cola
Shake, pour in glass & top
with whipped cream & nutmeg
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Banbury Tart Cookie Recipe
- from Tom Bachmann
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3 Sticks of butter
1 Cup of sugar
2 Egg yolks
4 Cups of flour
1 Teaspoon of vanilla
1 Jar of Red Currant Jelly
Cream butter and sugar in a large mixing bowl. Add vanilla, egg yolks and flour. Form batter into a large ball. Take batter and round into 1/2 inch balls. Flatten the balls with a mason jar onto a well greased cookie sheet (unlike chocolate chip batter, these will not flatten out so please use a mason jar to flatten into saucer like shapes before baking). Use a thimble to make a round indentation in center of each cookie. Bake in a pre heated 350 degree oven for 12 minutes. Pull cookies out, add current jelly to indented center of each cookie and return back to the oven for 2 minutes.
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Roasted Red Pepper Pesto
- from Tom Poor
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3 Medium cloves garlic, unpeeled
2 Medium red bell peppers, roasted, peeled
and cut into rough 2-inch pieces
1 Small shallot, chopped coarse
1 Tablespoon fresh thyme leaves
1/4 Cup packed fresh parsley leaves
7 Tablespoons extra-virgin olive oil
1/4 Cup finely grated parmesan cheese
1. Toast the garlic in a small, dry skillet over medium heat,
shaking the pan occasionally, until softened and spotty brown,
about 8 minutes; when cool enough to handle, remove and
discard the skins.
2. In the work bowl of a food processor fitted with a a steel blade,
process the garlic, peppers, shallot, thyme, parsley, and oil until
smooth, stopping as necessary to scrape down the sides of the
bowl. Transfer the mixture to a small bowl and stir in the cheese;
season to taste with salt and pepper.
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