Cauliflower Gratin

Cauliflower Gratin is an awesome fall side dish. Even veggie Haters wont be able to resist. It is also a great dish to serve to the kids. Let me Inspire You!!!!!!!!

Ingredients

1 lg. Head of Cauliflower

1/4 t. salt

2 c. milk

4T. butter

1/2 c. cream

1/3 c. flour

Salt & Pepper

Pinch of two of nutmeg

3/4 c. grated Gruyere
3/4 c. shredded cheddar

Directions

Cut and steam Cauliflower. Place to the side.

Pour milk, 1/2 c. cooking liquid or water and cream into pan, heat slowly (DON'T BOIL). Melt butter in another saucepan, whisk in flour and make a loose paste. Cook roux for 2 min. (until light beige) Remove from heat- stir in another 1/2 cup of cooking liquid. Return to boil and add spices. Simmer 2-3 mins. Sprinkle salt, 1/8 t. pepper and 1/2 the cheese on florets. Ladle on sauce and top with remaining cheese. Bake at 400 for 25 mins.

Pesto with Angelhair Pasta

Angelhair Pasta with Pesto served cold as a pasta salad is super delicious and healthy. This dish is by far the most popular pasta salad on our menu. Pesto is very easy to make. Follow my recipe below



Ingredients

2 tablespoons chopped pine nuts
2 garlic cloves
3 tablespoons extra-virgin olive oil
4 cups basil leaves
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
2 pinchs of pepper


Directions:

Take out your blender or food processor. With the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt and pepper to the processor bowl. Process until finely minced, scraping down sides. Fold into cooked pasta

Corn on the Cob ( Mexican style)

Corn on the Cob is a delicious summer time staple. We serve it at many of our backyard barbecues but with a Mexican Flair. It is absolutely unbelievably awesome!!!!! You must try it.Let me inspire you..



Ingredients

4 ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
1/2 cup grated cotija cheese
salt and pepper to taste
4 wedges lime


Directions
Preheat barbecue on high heat
Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Blackend Anything is Delicious

So many of us are on diets or watching our weight. We often cater ladies luncheons and they request an elaborate salad with some sort of grilled chicken on top. BORING!! and sometimes tasteless and dry. Blackening is a great alternative to grilled anything. You simply cover one side completely with the seasoning and then sear on a flaming hot skillet. This causes the chicken or fish to cook quickly while locking juices inside.


Ingredients
1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne pepper
1/2 teaspoon cumin
1 teaspoon celery seed
1 teaspoon dry mustard
2 teaspoons black pepper
1/2 teaspoon leaf thyme
1/2 teaspoon leaf oregano

Directions

Mix all ingredients, shake, and season

Grilled Salmon

Many of us love to grill fish on the barbecue in the summer. Below is a simple marinade we use at Elegant Affairs. The flavor is absolutely delicious. All you need to do is simply combine the ingredients below, place in baggies with salmon and marinate 2-4 hours. Let me inspire you.

Ingredients

2 tablespoon packed brown sugar
2 tablespoon butter or margarine, melted
2tablespoon olive oil
2 tablespoon honey
2tablespoon soy sauce
2 clove garlic, finely chopped
1 large salmon fillet (about 2 lb), cut into 8 pieces

Blueberry Ravioli

When one hears the word ravioli one usually thinks of the kind that is stuffed with creamy Ricotta and topped with Tomato sauce. We had this client once who loved blueberries and wanted us to come up with a creative way to serve them as a dessert. Well, when our culinary team whipped up and served a batch of blueberry ravioli the client was sold. They really are uniquely delicious. Let me inspire you to whip up a batch for your family and friends at your next gathering.

Ingredients


1 egg, beaten
3 cups flour
Water

Blueberry Filling

6 cups fresh blueberries
2 tablespoons sugar

Mix fruit and sugar. Fill ravioli immediately before juice is drawn out of fruit.



Mix one egg, 3 cups of flour an enough water to make a dough. Do not overwork dough or you will get tough ravioli.

Roll dough to 1/16 of an inch (as thin as you can get the dough without ripping it). Cut into 3-4 inch circles. In the center of the circle, place a heaping teaspoon of blueberry filling. Moisten the edge of half the circle. Fold the dough in half over the moisten edge and pinch to seal (you can also crimp edges with a fork).

Bring a large pot of water to a boil. Drop about 5 ravioli into the boiling water (careful not to have edges tough or the ravioli will become glued together. Cover and boil for 5 minutes or until they float. Remove ravioli with a slotted spoon an put in a large bowl. Pat with butter and sprinkle with sugar

Goat Cheese and Chive Stuffed Tomatoes

Stuffed Cherry Tomatoes are a delicious and healthy appetizer that you can whip up minutes before company arrives. They were quite the craze 20 years ago..and now they are making a comeback.Let me inspire you to try stuffing them with chive scented goat cheese.







Ingredients

1 package cherry tomatoes halved and hollowed
1 pkg room temperature cream cheese (8 oz)
1 log room temperature plain goat cheese (6 – 8 oz)
1 clove garlic minced
3/4 tsp lemon zest
small handful fresh chives
salt to taste

Directions

Cut and Hollow out 1 package of cherry tomatoes..
Combine all of the ingredients above in a glass bowl. Place into a pastry bag. Pipe a dollop into each tomato half. Chill and serve...

Grilled Zucchini Poppers

Zucchini Rollers are their name. Culinary Bliss is their game. Grilled zucchini poppers stuffed with either pesto scented ricotta or goat cheese combined with julienne veg and greens then drizzled with Lemon Thyme Vinaigrette. YUM!!! Let me inspire you.....

Ingredients
1 green zucchini, thinly sliced brushed with olive oil , aged balsamic and salt and pepper
1 red pepper julienne raw
1 bunch of arugula or greens
5 ounces goat cheese
1 ounce sour cream
Substitue Goat cheese and sourcream for Ricotta
1/2 teaspoon of Basil Pesto
Lemon thyme or Balsamic vinaigrette

Directions
Lightly grill zucchini. On a sheet of plastic wrap lay out zucchini strips. Mix goat cheese and sour cream with pesto and spread a thin layer on top zucchini strips.Lay the peppers and a pich of greens on the end of the strip and roll it up in plastic wrap.. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces and drizzled top with vinaigrette

Spinach and Feta Crepes

When one thinks of crepes one often thinks sweet no savory. Crepes are awesome!!! We offer Crepe stations at our parties. Fillings often include Crispy Prosciutto with Basil scented Ricotta, Hoison Duck, and yes Lemon scented Spinach and Feta Crepes. Don't be intimidated by making crepes. If you follow the directions below it will be a snap. Let me inspire you go go out of your comfort zone and make this fabulous dish.

Ingredients

Filling

3 bunches fresh spinach
1 onion, finely chopped
feta cheese, crumbled
1/2 cup grated Parmesan cheese
1 carton ricotta cheese
1/2 teaspoon ground nutmeg
1 lemon
salt
freshly ground black pepper
1 egg, lightly beaten

CREPES

125 g all-purpose flour
1 pinch salt
2 eggs
1 1/4 cups milk
3 teaspoons butter, melted
oil (for frying)

Directions

Cook Spinach then drain and pat with towels. Take moisture away.
Add finely chopped onion, the Feta, Parmesan,juice of 1/2 Lemon, Ricotta Cheese, Nutmeg and S and P

CREPES
Sift flour and salt into a bowl. Add eggs and a little milk. Beat well. Add the remaining milk and lastly the melted butter. Heat oil in crepe pan (or use spray).
Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly.
Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned. Turn crepe over and cook the other side for about 1/2 a minute. Remove from pan and place on piece of waxed paper.
Place wax paper between crepes as you remove each one from the pan.

NEXT
Place even amounts of Spinach mixture in the center of each crepe. Fold crepe , place in Pyrex dish ( sprayed with non stick spray) and cook at 350 degrees for 15 minutes. Feel free to add lemon garlic and oregano scented chicken to this dish.

Scallop and Bacon Kebobs

Everyone loves kabobs in the summer. Most of us stick with chicken or beef kabobs. Scallop and bacon Kabobs are easy to make and a huge crowd pleaser. Let me inspire you to fire up these tasty skewers at your next cook out.

Ingredients

24-30 Sea Scallops
6 Red and Green Peppers cleaned and sliced into 1" x2" pieces
Salt and freshly ground black pepper
14 slices Bacon ( cooked in pan until half done but still limp)
1 cup Orange juice
3 cloves Garlic, minced
½ cup Pure maple syrup
2 Tbsp. Dijon mustard
1 Tbsp. Chopped fresh dill

Directions

Season scallops with salt and freshly ground black pepper and set to one side.
Wrap each scallop in half slice of bacon and thread onto the skewers alternating with pepper slices. Place 4-6 bacon-wrapped scallops on each skewer.
Lay skewers in a large, flat glass dish.
In a small bowl combine the orange juice, garlic, maple syrup, mustard and dill.
Pour half the marinade mixture over the scallops, turning to coat on all sides. Cover with plastic wrap and refrigerate 2-3 hrs
Preheat grill to medium high.
Remove scallops from the dish and discard the marinade the scallops were in.
Grill scallops for 3-4 minutes per side, basting frequently with the remaining marinade, until bacon is crisp and the scallops are just cooked.

Grilled Vegetable Marinades

Grilled Vegetables are colorful, healthy, and delicious. They are easy to make and are the perfect accompaniment to any main protein source. You can grill almost any vegetable. At Elegant Affairs we typically assemble a display of Asparagus, Carrots, Eggplant, Zucchini, Peppers, Portabella Mushrooms, Onions, and Tomatoes. Once grilled you can serve them as an appetizer with sliced bread if not with the main course.. The secret to fabulous grilled veggies is the marinade. Typically, the average host with use a combination of balsamic vinegar, oil , and herbs. Let me inspire you to think out of the box and try these unique marinades. You and your guests will be thrilled!!!!!

Spicy Orange & Cilantro
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon orange marmalade
1 tablespoon chopped fresh cilantro
1 teaspoon red pepper flakes
1 teaspoon onion powder

Asian
2 tablespoons light soy sauce
2 tablespoons seasoned rice wine vinegar
2 teaspoons minced fresh ginger
1 teaspoon sesame oil
1 teaspoon of garlic powder

Brown Sugar & Bourbon
2 tablespoons soy sauce
2 tablespoons bourbon
1 tablespoon brown sugar
1 teaspoon cayenne pepper
1 tsp garlic powder

Lemon & Garlic
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon minced garlic
1 teaspoon oregano
Salt and freshly ground pepper to taste

Maple & Wasabi
2 tablespoons maple syrup
2 tablespoons olive oil
1 teaspoon wasabi

Cheesecake Lolipops

Cheese cake Lollipops have become quite the craze. Who doesn't love cheesecake? Transforming this classic dessert into a miniature bit size treat is genius. The look is sophisticated and because the dessert is so tiny people never feel guilty indulging in them. Kids and Adults love these sweet treats!!. Let me inspire you to whip up and serve this fabulous dessert at your next gathering.

Ingredients

1 - 16 oz. cheesecake
22 to 24 lollipop or wooden craft sticks
Small ice cream scoop (1 to 1 1/2 tablespoon size)
1 3/4 to 2 cups Semi-Sweet or Milk Chocolate Morsels
1 tablespoon vegetable shortening
1/2 cup Semi-Sweet Chocolate Mini Morsels

Directions

Line a baking sheet with wax paper.
Cut cheesecake into 22 to 24 small even pieces.
Press pieces of cheesecake, including crust, into an ice cream scoop. Working quickly, shape into 1 1/2" balls. Press one lollipop stick into each cheesecake ball. Place on prepared baking sheet and freeze for 1 hour.
Microwave semi-sweet morsels and shortening in dry, medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Place on prepared baking sheet; freeze until ready to serve. Allow to soften for 5 to 10 minutes before serving. Yields - 22 to 24 pops

Mediterranean Hummus with Spiced Beef

Most of us have eaten hummus as a snack or appetizer. We serve a non vegetarian variation of hummus at our parties and the crowds go wild. The secret is to add texture and dimension to this spread like snack. Adding Mediterranean spiced beef catapults hummus to a whole new culinary level. Try serving this dish at your next gathering. Your guests will devour it.




Ingredients

1 pint of hummus home made or pre-made ( your choice of flavor)
1/4 pound ground beef
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1/8 teaspoon cumin
1 tablespoon chopped fresh parsley
1/4 teaspoon sweet paprika
Pita bread cut into triangles

Directions

In a small nonstick skillet over medium high heat, add the meat, allspice, cinnamon, pepper, cumin, and salt to taste and cook, stirring, until meat is browned. Spoon on top of the hummus and serve with warm pita triangles

Skirt Steak Marinades

If you haven't been well acquainted with skirt steak in the past, skirt steak is a great meat to marinate and cook on the grill. It's one of the most flavorful steak cuts, but also one of the tougher ones too, which is why it's so great to marinate.

Skirt steaks are one of mine and my clients' favorite steaks, and they're made even more delicious with the easy-to-make tasty marinades.


Latin Flair Steak Marinade

This marinade is great for those who want a bit of a Latin touch for a fiesta night.

Ingredients

1 Cup Orange Juice

1 Whole Squeezed Lime

1 Tablespoon Chopped Cilantro

1 Packet Goya Sason Seasoning with Saffron

1 Tsp Garlic Powder

Directions

Combine the ingredients below then place in a plastic baggie with the steak for a minimum of 2 hours.



Asian Flair Steak Marinade

An Asian Flair Steak Marinade is fantastic for those of you who are in for a Bruce Lee movie marathon.

Ingredients

1 Cup Soy Sauce

The Juice of one Lemon

1 Tbsp Red Wine Vinegar

2 Tbsp Grated Ginger Root

1 Clove Crushed Garlic

1 Tsp Red Pepper Flakes

Directions

Combine the ingredients below then place in a plastic baggie with the steak for a minimum of 2 hours.



Mediterranean Flair Steak Marinade

When it's South of Italy, South of France, Greece, or Turkey that makes your heart skip a beat, give our Mediterranean Flair Steak Marinade a try for those nights out on your porch.

Ingredients

1 Cup Red Wine

Arugula and Orange Salad

Its no surprise that I love Arugula. I enjoy it so much more than those played out Mesclun greens. Arugula and oranges make a great culinary combo. We serve this salad often as a first course at our "Tuscan" vineyard style weddings. The guests always love it. Let me inspire you to make this delicious salad recipe at home.

Ingredients

Arugula
1 orange peeled and separated
1 red onion, shaved
1/4 cup toasted pine nuts
1/4 cup Ricotta Salata cheese
salt and pepper to taste

Vinaigrette
Lemon juice
Pinch of sugar
White wine vinegar
Chopped garlic( 1 clove)
Olive oil
Salt and pepper

Directions
Combine arugula, orange, red onions, pine nuts, and cheese . In a bowl, mix together lemon juice, a pinch of sugar, vinegar, chopped garlic and olive oil and salt and pepper.

Toss Salad with dressing and serve.

Cobb Salad

Cobb Salad is a fantastic tasty treat. It is a dish that one often orders for lunch in a restaurant. Most of us would never consider making it at home.Let me inspire you to make it and serve with dinner or on the buffet at your next gathering. We use the "Cobb salad" concept in many different ways. The photo above shows mini Cobb salad towers with we often present as a table top appetizer at afternoon functions. All of our guests fall in love with it. I urge you to try this at home..






Ingredients
8 slices bacon cooked
3 hard boiled eggs
1 cup cooked chopped chicken
1 head iceberg lettuce chopped
2 tomatoes, seeded and chopped
3/4 cup Gorgonzola
1 avocado - peeled pitted and diced
3 green onions, chopped
salt and pepper to taste
Salad dressing of choice( creamy) blue cheese, ranch, etc .


Directions

Mix all of the above ingredients together in a large bowl. Toss with dressing and serve

Chicken Waldorf Salad

Elegant Affairs operates a cafe in the Nassau County Museum of Art. I set up a lunch meeting there the other day and entertained some clients. I ordered the Chicken Waldorf Salad. Boy was it was awesome!!. This chicken salad is great on a sandwich or scooped onto a bed of greens or in the shape of a stylish tower ( for a seated luncheon plate). Let me inspire you to make this recipe at home. The family will love it!!




Ingredients

1/2 cup chopped, toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice
1/2 tsp Salt
1/4 tsp Pepper


Directions

In a medium sized bowl, whisk together the mayonnaise and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce, or on bread

Lemon Oregano Potatoes

I love roasted potatoes. My Aunt Paula married a restaurateur of Greek decent. When I visit my parents in Florida , we often get together. Uncle Simon made these amazing potatoes at a dinner party, I was in heaven. The recipe below is very quick and simple to produce. Serve these potatoes with roasted chicken, pork, beef, or veal.


Ingredients

4 large baking potatoes peeled and cut into pieces
1/4 cup olive oil
1/3 cup Lemon juice
4 garlic cloves, smashed
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock

Directions

Preheat oven to 500°F.

Place the potatoes in an oven proof skillet. Add the oil, garlic, lemon juice,dried oregano, salt and pepper and toss

Add the stock to the skillet, enough to come halfway up the sides of the potatoes. Cover and Boil for 5 minutes.

Take skillet off the stove and place in the oven and roast for 30-40 minutes until tender.

Cauliflower Au Gratin

Enough with the boring side dishes. Green beans, Carrots, and Peas are all great but soooooo ordinary. We often serve Cauliflower Au Gratin as a side dish when presenting a buffet. Cauliflower is healthy and delicious. The recipe below is very simple to produce,just mix and bake... It is that easy!!! Serve this great dish with steak, lamb, fish, or chicken.



Ingredients

1 head cauliflower, cut into large florets
4 tablespoons (1/2 stick) butter
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/2 cup shredded cheddar
1/4 cup seasoned bread crumbs
1 tsp. salt

Directions

Preheat the oven to 375 degrees F.

Boil the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes..Drain and set aside

Melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, 1/2 cup Cheddar, and the Parmesan.

Pour 1/3 of the sauce on the bottom of a baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Steakhouse Menu at Home

Everyone loves the food offered at a New York style steak house. Perfectly seasoned porterhouse steaks, creamed spinach, wedge salad, and mashed potatoes. Why not serve this exact meal at your next gathering? Your guests will be pleasantly surprised by your originality in serving this restaurant favorite in a home setting. Below are some tips on grilling the perfect steak..Good luck and let me know how you make out.

DIRECTIONS

Step 1: Preheat your barbecue to medium high. Rub both sides of the steak with olive oil and generously season with "season salt".


Step 2: Cook the steak on the barbecue until desired temperature, then drizzled the top with melted butter. Let it sit for 10-15 minutes before serving


HOW TO KNOW WHEN YOUR STEAK IS DONE

The time needed to cook a steak varies depending on its thickness, and how you like it. Dont cut into a steak to see if it's done.

Grill to the desired degree of doneness, about 3 to 5 minutes on each side for medium rare. Use a meat thermometer to test for doneness.

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

GENERAL GRILLING GUIDE FOR THINNER CUTS OF STEAK

For steak 1.5cm-thick:
Rare - 1-1 1/2 minutes each side
Medium - 2-3 minutes each side
Well done - 3-4 minutes each side

For steak 2-3cm-thick:
Rare - 2-3 minutes each side
Medium - 4-5 minutes each side
Well done - 5-6 minutes each side

Tongs test
Rare - soft
Medium - slightly firmer and springy
Well done - very firm with no spring