Every once and a while I get the chance to get out of the kitchen and interact with you all, and this week I get to stop by Goddess and the Grocer for a special demo. I wanted to put up recipes so that you can all recreate the recipes at home! Of course, these are just ideas, the Flavor is so easy to use with whatever you have on hand! Try it with veggies, meats, or even in your home baking. If you come up with something tasty make sure to send me a pic
The Flavor products are available for purchase at Goddess and the Grocer or online here!
Fresh Potato Chips with Rub #1 French Onion Dip
1 Yellow Onion, sliced
1 tsp Rub #1
2 tsp Butter
1 ½ cups Sour Cream
1 ½ cups Greek Yogurt
¼ cup Scallion, thin sliced
Salt to taste
Caramelize onions slowly over low heat. When onions are beginning to brown add butter and Rub #1 and finish until a medium caramel brown is achieved. Allow onions to cool completely and buzz in a food processor until smooth. In a bowl whisk pureed onions with sour cream and Greek yogurt. Add scallions and chill.
Farmers Market Salad with Chee Vinaigrette
1 medium bunch Black Kale, cleaned and shredded
2 small heads Baby Red Oak Lettuce, cleaned and shredded
1 small head Radicchio, cleaned and shredded
2 cups Arugula
1 cup Blueberries
1 cup Corn, sliced off the cob
4 baby Summer Squash, shaved thin
1 small Fennel Bulb, sliced thin
5 small Radishes, sliced thin
Toss all ingredients together. Drizzle and toss with dressing just before serving.
¾ cup Lemon Juice
½ cup Chee
¼ cup Extra Virgin Olive Oil
4 ears of corn, shucked and cleaned
¼ C. unsalted butter, softened
2 tsp Rub #3
¼ C. Parmesan
¼ cilantro, chopped
Fresh Lime Juice
1. To make compound butter: Allow butter to soften. Mix 2 tsp Rub # 3 into softened butter, salt to taste.
2. Grill corn over medium-high heat for 2-3 minutes.
3. To complete dish: While hot, brush grilled corn with liberal amount of compound butter. Sprinkle with parmesan cheese, cilantro and squeeze lime over the top.
Chicken Skewers in Marinade
Pour enough Marinade over chicken, just to cover. Allow to rest out of refrigerator for up to 20 minutes. Skewer chicken pieces on metal or bamboo sticks. Grill over medium-high heat for 15-20 minutes, until no pink remains. Serve with your favorite grilled vegetable.
Grilled Skirt Steak with Okra Relish and Sauté
Okra Relish with Sauté
2 pounds okra
1 large poblano pepper
½ tablespoon shallot, minced
3 tablespoons The Saute
1 tablespoon malt vinegar
Oil and salt the okra. Char whole okra over high flames on grill. Allow grilled okra to cool. Char poblano pepper until skin is blistering. Allow pepper to cool and than peel and remove the seeds. Slice okra into 1 centimeter rounds, discarding stems. Cut roasted poblano into 1 centimeter dice.
In a small bowl, whisk together Saute and vinegar. Toss okra, poblano and shallots together with liquids.
Serve over grilled skirt steak.
Grilled Skirt Steak
1 lb Skirt Steak, cleaned
¾ cup The Sauté
Allow skirt steak to marinate in The Sauté for 20 minutes. Grill over high heat until medium-rare doneness. Slice thin against the grain.
Rub #2 Chocolate Chocolate-Chip Ice Cream Sandwiches
Preheat oven to 350º
¾ cup Flour
1 tsp Baking Soda
½ tsp Salt
½ tsp Rub #2
1 lb Dark Chocolate Pieces
1 Stick + 2 Tbsp Butter
1 ¼ cup Sugar
1 cup Light Brown Sugar
1 Tbsp Vanilla Extract
1 cup Semi Sweet Chocolate Chips
1 cup White Chocolate Chips
1 cup Milk Chocolate Chips
Sift together flour, baking soda, salt and Rub #2. Using indirect heat, melt butter and dark chocolate pieces together. In the bowl of a stand mixer fitted with a paddle attachment, mix together eggs, sugars and vanilla. While mixer is on low, slowly add melted chocolate and butter mix to bowl. Turn mixer off and add half of flour mix, combine. Add second half of flour mix to bowl and combine. Finish by adding semi sweet, white chocolate and milk chocolate chips.
Scoop cookie dough into even sized balls and bake at 350º for 15 minutes.
Freeze cooled cookies to for an hour. While cookies cool allow ice cream to soften to a malleable consistency