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Recipes

 


Perfect Poolside Crab Salad

saladTotal Time:
Active Time:
Makes servings


Ingredients

3 oz Dungeness Crab
1 cup Japanese Mayonnaise
1/4 cup Sriracha
2ea Shallot
2ea Garlic
1/2tbsp Ginger grated
3cup Passion Fruit Puree
2oz Honey
3cup Vegetable Oil
2tbsp Salt
3ea Lime, Zest and Juice
Arugula
Crispy wontons

Directions

1. In a bowl mix mayonnaise and sriracha until fully incorporated.  
2. Carefully mix in crab meat until fully combined.
3. Season with salt and pepper to taste.
4. Whisk shallot, garlic, ginger, passionfruit, honey, vegetable oil, salt, and lime for dressing. 
5. Plate the arugula with the dressing and top with the crab mix and crispy wontons. 

Hoppin' John

hoppinTotal Time: 30
Active Time: 30
Makes 6 servings


Ingredients

2cups black-eyed peas (soaked in water overnight) 1ea yellow onion (small dice)
2ea garlic cloves (minced)
1ea celery rib (small dice)
1ea poblano (small dice)
1cup pancetta (small dice)
2cups chicken stock
1cup veal stock
1ea sachet (bay leaves, thyme, rosemary, bacon)

Directions

  1. Saute pancetta.
  2. Add all vegetables to pancetta and cook (for a little color).
  3. Add peas, stir in. Add stocks and sachet.
  4. Cook until peas are soft and begin to burst.
  5. Remove sachet, season with salt, pepper and lemon juice.

Boudin Blanc

boudinTotal Time: 1hr
Active Time: 1hr
Makes 6 servings


 

Ingredients

2 ½ pounds Boston Butt, cubed
½ pound chicken liver
¼ pound green onion
2 ounces salt
1 tablespoon cayenne
1 tablespoon black pepper
1 ½ pounds cooked white rice
1 pint cold water

Directions

  1. Grind meat, liver, green onion, and parsley and season with cayenne, salt, and pepper.
  2. Place mixture in large mixing bowl and add cooked rice and water
  3. Mix to incorporate/combine fully. 

Sausage Stuffed Cornish Game Hens with Parsley Sauce

Game HenTotal Time:
Active Time:
Makes servings


Ingredients

Cornish Game Hens
4 Cornish game hens (or other small birds like quail), deboned
2 pounds bulk Sausage, Country-Style (or see Chef Nolan’s recipe below)
1 cup green onions, sliced
1 cup chopped parsley
2 cups Jasmine rice (or other white rice), cooked
2 teaspoon cayenne
½ cup cold water
Salt and pepper to taste

Parsley Sauce
2 medium Shallots, finely diced
4 button mushrooms, thinly sliced
2 tablespoons butter
1 cup dry white wine
1 cup crème fraiche or sour cream
2 large egg yolks
Juice of half lemon
½ cup parsley leaves, chopped

Directions

  1. Preheat oven to 325 degrees. Season hens inside and out with salt and pepper.
  2. In a mixing bowl, combine sausage, green onions, parsley, rice, water and cayenne. Season with salt and pepper.
  3. Stuff each hen cavity with the sausage stuffing. The bird should be full. Tie legs together with kitchen twine.
  4. Place birds in a baking dish. Cover with foil and bake at 325 degrees for about an hour or until meat thermometer inserted in the center of the stuffing reads 165 degrees.
  5. Turn oven to 500 degrees, remove foil and allow the bird to brown. Remove from oven. Let hens rest for 15-20 minutes.
  6. To Make Parsley Sauce: In a separate pan, ‘sweat’ (cook over low temperature until releasing moisture, becoming translucent but not browned) the shallots and mushrooms in 1 tablespoon of butter. Add the wine and reduce by ¾. Add mixture to a blender with the parsley and blend until smooth. Add crème fraiche (or sour cream) and blend until smooth. Add egg yolks and blend until smooth.
  7. Pour mixture into a sauce pot and add lemon juice. Whisk in 1 tablespoon butter. Salt and pepper to taste.
  8. To serve: pour ¼ cup sauce onto each plate. Arrange hens on sauce and serve. Garnish with parsley leaves.

Crawfish Hush Puppies

crawfishTotal Time: 45min
Active Time: 15mins
Makes 4 servings


 

Ingredients

1 1/4 cups CORNMEAL
2 1/2 cups FLOUR
3 TSP BAKING POWDER
1 TSP SUGAR
TT SALT/PEPPER
1 ONION SMALL DICED
1 EGG BEATEN
2 cups MILK Picked; no chop
2 cups CORN KERNAL RAW
1/4 cups CHIVE
2 cups CRAWFISH TAILS DRAINED AND KEEP WHOLE

Directions

  1. Combine cornmeal, flour, baking poweder, sugar, salt, and pepper in a bowl.
  2. Add onions, egg, milk, corn, chive, crawfish, and mix well.
  3. Place ingredients in a plastic container and chill.

Apricot Blueberry and Pistachio Energy Bar

energy barsTotal Time: 5
Active Time: 1
Makes 10 servings


Ingredients

1 cup Old Fashioned Rolled Oats
1 ¼ cup Pistachios, Rough Chopped
¼ cup Flax Seeds
2 cups Crispy Rice Cereal
½ cup Dried Apricots, Diced
½ cup Dried Blueberries
¾ cup Dark Brown Sugar
½ cup Honey
½ stick (2 ounces) Salted Butter
2 teaspoon Vanilla Extract

Directions

  1. Pre-heat oven to 375 degrees. Combine rolled oats, pistachios and flax seeds in a mixing bowl and toss together to combine. Pour onto a baking tray and place in oven. Bake for 5 minutes then stir everything on the pan. Bake for another 5 minutes then remove from oven. Mixture should start to smell nice and toasted. In the meantime, combine the crispy rice cereal, dried apricots and dried blueberries in a large mixing bowl. Toss together to combine. Add the toasted ingredients and mix together.
  2. Combine the dark brown sugar, honey, butter and vanilla extract in a small pot. Place over medium heat until everything starts to melt and come together. Once everything is melted, lower heat and simmer for 5 minutes. Remove from heat and slowly pour over the mixed ingredients. Be very careful as this mixture is very hot! Once the syrup is all poured in, mixture together using a wooden spoon or spatula until everything is coated.
  3. Prep a small baking dish by spraying well with pan spray of choice or brush with a little melted butter. The size of the pan is up to you depending on how thick you want the bars to be. Pour the mixture into the pan and using the wooden spoon or spatula, pack down until the top is nice and flat. The more you pack them down, the better they will hold together. Press plastic wrap against the surface of the bars and allow to cool at room temperature for at least 4 hours. Cut into desired size and wrap well.

White Chocolate Cherry Marcona Almond Energy Bar

energy barsTotal Time: 5
Active Time: 1
Makes 10 servings


Ingredients

1 cup Old Fashioned Rolled Oats
1 cup Marcona Almonds, Rough Chopped
¼ cup Sliced Almonds
¼ cup Shredded Coconut
2 cups Crispy Rice Cereal
1 cup Dried Cherries, Rough Chopped
1 cup White Chocolate Chips
¾ cup Dark Brown Sugar
½ cup Honey
½ stick (2 ounces) Salted Butter
1 teaspoon Almond Extract

Directions

  1. Pre-heat oven to 375 degrees. Combine rolled oats, marcona almonds and sliced almonds in a mixing bowl and toss together to combine. Pour onto a baking tray and place in oven. Bake for 5 minutes then stir everything on the pan. Bake for another 5 minutes then remove from oven. Mixture should start to smell nice and toasted. In the meantime, combine the shredded coconut, crispy rice cereal, dried cherries and ½ cup of the white chocolate chips in a large mixing bowl. Toss together to combine. Add the toasted ingredients and mix together. The white chocolate might melt slightly from the heat of the toasted items. This is fine.
  2. Combine the dark brown sugar, honey, butter and almond extract in a small pot. Place over medium heat until everything starts to melt and come together. Once everything is melted, lower heat and simmer for 5 minutes. Remove from heat and slowly pour over the mixed ingredients. Be very careful as this mixture is very hot! Once the syrup is all poured in, mixture together using a wooden spoon or spatula until everything is coated.
  3. Prep a small baking dish by spraying well with pan spray of choice or brush with a little melted butter. The size of the pan is up to you depending on how thick you want the bars to be. Pour the mixture into the pan and using the wooden spoon or spatula, pack down until the top is nice and flat. The more you pack them down, the better they will hold together. Press plastic wrap against the surface of the bars and allow to cool at room temperature for at least 4 hours. Cut into desired size and place on a cooling rack. Take remaining ½ cup of white chocolate chips and melt. Drizzle over the bars and place the rack in the fridge for a few minutes to set. Wrap bars well when cooled.