from kevin is cookingkeviniscooking.com/wp-content/uploads/2017/03/cookbookgiveaway2017.pdfkevin...

by Kevin O’Leary from KEVINISCOOKING

the way i cookfrom Kevin is cooking

My name is Kevin from Kevin Is Cooking

Here are some of my most popular recipes that I’ve been creating, adapting and collecting on my culinary journey. I hope you enjoy them.

All the best and don’t forget to lick the spoon!

Kevin

(The early years as my mom’s sidekick, San Francisco, CA)

Breakfast 04-09Appetizers/Snacks 10-15Lunch 16-19Main Course 20-33Side Dish 34-35Salads/Vegetables 36-39Soup 40-41Desserts 42-47

www.keviniscooking.com

Table of Contents

BREAKFAST - CRANBERRY CHERRY PECAN BUTTERMILK SCONES2

5

Cranberry Cherry Pecan Buttermilk Scones

B R E A K FA S T

These fresh, tangy and filling Cranberry Cherry Pecan Scones are made with a buttermilk dough, cranberries, orange, dried cherries and pecans - these are sure to please and easier to make than you think.

10minutes

PREP TIMES H O P P I N G L I S T

D I R E C T I O N S

• 4 cups cranberries

• 1 cup dried cherries

• 1/2 cup water

• 1/2 cup orange juice

• 3/4 cup brown sugar

• 1/4 cup pecans, chopped

• 1/4 cup cold buttermilk


• 3 tsp vanilla extract

• 1 large egg

• 1 cup all purpose flour

• 1 cup whole wheat flour

• 1 tbsp baking powder

• 1/2 tsp kosher salt

• 4 tbsp chilled butter cut into small pieces

• 1 large egg white, lightly beaten

• 1 1/2 tbsp coarse sparkling sugar crystals

1. In a medium saucepan combine the water, orange juice, sugar, cranberries and dried cherries and bring to boil. Lower heat to simmer and cook until cranberries pop and a sauce begins to form into a thick relish, about 8 minutes. Remove from heat and allow to cool. Set aside.2. Preheat oven to 375° F. Combine the buttermilk, brown sugar, vanilla extract and egg in a medium bowl with a whisk. Sift both flours, baking powder, kosher salt, in a large bowl. Using a pastry blender, cut in the chilled butter until the mixture resembles coarse meal. Fold in a cup of the cranberry relish and chopped pecans. Add the milk mixture, stirring just until moist.3. Place the dough onto a floured surface and knead lightly four times with floured hands. Don’t overwork the dough. Form the dough into an 9-inch circle or rectangle on a baking sheet lined with parchment paper or a Silpat baking sheet, to about 3/4” thick. With a knife, cut dough into wedges all the way through, depending on how big you want your scones. Brush egg white over dough and sprinkle evenly with coarse sparkling sugar. Bake until golden, about 18 minutes. Serve warm.

BREAKFAST - CRANBERRY CHERRY PECAN BUTTERMILK SCONES

BREAKFAST - CHOCOLATE CHIP PECAN BUTTERMILK SCONES6

Chocolate Chip Pecan Buttermilk Scones

B R E A K FA S T

These Chocolate Chip Pecan Buttermilk Scones are so tender, tasty and when served fresh from the oven, are a welcomed treat with coffee or tea. The tangy buttermilk goes so well with the chocolate.

28minutesTOTAL TIME

S H O P P I N G L I S T

D I R E C T I O N S

• 3/4 cup cold buttermilk


• 3 tsp vanilla extract

• 1 large egg

• 1 cup all purpose flour

• 1 cup whole wheat flour

• 1 tbsp baking powder


• 4 tbsp chilled butter cut into small pieces

• 1/2 cup mini chocolate chips


• 1 large egg white, lightly beaten

• 1 1/2 tbsp sugar

• 1 tsp cinnamon

1. Preheat oven to 375°F. Combine the buttermilk, brown sugar, vanilla extract and egg in a medium bowl with a whisk.2. Combine both flours, baking powder, kosher salt, in a large bowl with a whisk. With a pastry blender cut in the chilled butter until the mixture resembles coarse meal. Fold in mini chocolate chips and chopped pecans. Add milk mixture, stirring just until moist.3. Place the dough onto a floured surface and knead lightly four times with floured hands. Don’t overwork the dough. Form the dough into an 9-inch circle on a baking sheet lined with parchment paper or a Silpat baking sheet, to about 3/4” thick.4. With a knife, cut dough into 8-12 wedges all the way through, depending on how big you want your scones. Brush egg white over dough and sprinkle evenly with cinnamon and sugar. Bake until golden brown, about 18 minutes. Serve warm.

5BREAKFAST - CHOCOLATE CHIP PECAN BUTTERMILK SCONES

6 BREAKFAST - CINNAMON APRICOT OVERNIGHT STEEL CUT OATMEAL WITH GOJI BERRIES AND ALMONDS

BREAKFAST - CINNAMON APRICOT OVERNIGHT STEEL CUT OATMEAL WITH GOJI BERRIES AND ALMONDS 9

Overnight Cinnamon Apricot Steel Cut Oatmeal

and Almonds

B R E A K FA S T

This Cinnamon Apricot Overnight Steel Cut Oatmeal with Goji Berries and Almonds is a simple do-it-the-night-before meal that’s sure to be a new favorite. The apricots slowly simmer in orange juice until glazed and delicious!

15minute


D I R E C T I O N S

• 1 cup steel cut oats

• 4 tsp chia seeds

• handful of goji berries

• handful of chopped almonds

• 1 1/2 cups almond milk

• 1/4 tsp cinnamon

• orange juice

• 1 cup dried apricots

1. Divide the steel cut oats, chia seeds, goji berries, almonds and almond milk in two individual 12 oz jars that are microwave safe. Stir well and cover with lid. Store in the refrigerator overnight.2. In a small saucepan add the dried apricots, enough orange juice to cover and ground cinnamon. Bring to a boil, lower heat to simmer a cook until a glaze forms and liquid in hardly there. It takes about 10-15 minutes. Keep an eye on it so it doesn’t scorch. Set aside to cool and refrigerate until morning.3. In the morning add a couple chopped cinnamon apricots on top. Stir and eat cold or heat for a minute in the microwave.

8 APPETIZER - CRUNCHY BUFFALO CHICKEN MEATBALLS WITH BLEU CHEESE DRIZZLE

APPETIZER - CRUNCHY BUFFALO CHICKEN MEATBALLS WITH BLEU CHEESE DRIZZLE 11

Crunchy Buffalo Chicken Meatballs

with Bleu Cheese Drizzle

A P P E T I Z E R

These Buffalo Chicken Meatballs get a crunchy exterior from Panko breadcrumbs and are drizzled with a bleu cheese dressing and hot sauce all skewered with celery to serve as appetizers.

20minutes

COOK TIME


D I R E C T I O N S

• 1 lb ground chicken

• 1 1/2 cups Panko breadcrumbs, separated

• 2 tbsp chopped chives

• 1 tbsp Franks Hot Sauce

• 1 egg

• 1 tsp garlic powder

• pinch of kosher salt

• 2 tbsp milk

• Bob’s Big Boy Bleu Cheese Salad Dressing

• Franks Red Hot Buffalo Sauce

• 2 celery stalks

• 2 tbsp celery leaves, chopped

1. Preheat oven to 400°F.2. Mix together the ground chicken, half the breadcrumbs, chopped chives, hot sauce, egg, garlic powder and a pinch of kosher salt in a bowl and with your hand or scoop roll into 16 meatballs.3. Roll the chicken meatballs in the balance of the Panko breadcrumbs and place on a lined baking sheet. Bake for 20 minutes until golden brown and crispy.4. Chop the celery into 16 thin 2-inch sticks. Chop enough celery leaves for about 2 tablespoons. Set aside. In a small bowl mix together 2 tbsp milk and the bleu cheese dressing. Set aside.5. Drizzle both dressing and hot sauce over cooked meatballs. Insert celery stick into each and top with chopped celery leaves and serve.

APPETIZER/SNACK - SPICY PECAN SNACK12

Spicy Pecan Snack

These Spicy Pecans are one of my favorite snacks, and while in the oven toasting, your home will become so aromatic. The mix of curry and chili adds a surprising addition to the smoky, nutty pecan.


D I R E C T I O N S

• 6 cups of pecan halves

• 6 tbsp of melted butter

• 1/4 cup of Worcestershire sauce

• 2 tbsp of Tabasco or your favorite hot sauce

• 1 tbsp soy sauce

• 1 tbsp hot curry powder

• 1 tbsp chili powder

1. In a mixing bowl combine all ingredients and toss well to coat thoroughly. Spread mixture evenly on a baking sheet, preferably with sides.2. Bake these for 30 minutes and then stir to turn and toast evenly. Return to oven for 10 more minutes. Serve warm or at room temperature.3. These will keep for several weeks in a Tupperware or Ziploc bag.

40minutes

BAKE TIME

A P P E T I Z E R / S N A C K

11APPETIZER/SNACK - TURKISH ROASTED CHICKPEAS

APPETIZER/SNACK - TURKISH ROASTED CHICKPEAS14

Turkish Roasted Chickpeas

I make my Turkish Roasted Chickpeas spice blend from some beautifully aromatic spices that include toasted cumin, black and pink peppercorns, oregano and Turkish bay leaf, sweet paprika, cayenne pepper and sumac.


D I R E C T I O N S

• 15 oz can of chickpeas (garbanzo beans)

• 1 tbsp olive oil

• 2 tbsp Turkish Spice mixture:

• 1/2 cup kosher salt

• 2 tbsp cumin seeds

• 1 tbsp black and pink peppercorns, each

• 2 tsp oregano and

• 5 Turkish bay leaves

• 2 tsp sweet paprika

• 2 tsp sumac

• 1 1/2 tsp cayenne pepper

• 1 tbsp sesame seeds

• 1/4 cup chopped dried cilantro

1. Preheat oven to 425° F. To make the spice mixture: in a small sauté pan toast the cumin and peppercorns until the seeds start to pop, several minutes. Do not burn. Remove from pan and place in spice grinder with oregano, Turkish bay leaves and grind until powder. Add the chopped cilantro to the sauté pan and gently toast and dry over low heat slightly until dried.2. In a small bowl mix the ground spices with the kosher salt, paprika, sumac, cayenne pepper, sesame seeds and dried cilantro. Store in a airtight container.3. For the roasted chickpeas: dry the cooked drained chickpeas on a towel and in a bowl mix with olive oil and 2 tbsp of the Turkish spice blend to coat evenly.v4. Place chickpeas in a single layer on a lined baking sheet and roast for 25-30 minutes, shaking the pan at the 15 minute mark to turn chickpeas. Remove from oven, allow to cool slightly and enjoy.5. These may be stored in an airtight container for several days, but the never last that long in my house.

30minutes

BAKE TIME

A P P E T I Z E R / S N A C K

14 LUNCH - ITALIAN SAUSAGE PESTO FLATBREAD MELTS

LUNCH - ITALIAN SAUSAGE PESTO FLATBREAD MELTS 17

Italian Sausage Pesto Flatbread Melts

L U N C H

These Italian Sausage Pesto Flatbread Melts are super easy, quick and hearty. Made with crumbled, browned sausage, pesto and cheeses, these are made in mere minutes. The flatbread is even made using refrigerated pizza dough. How easy is that?

20minutes

TOTAL TIME

D I R E C T I O N S

• 1 lb hot Italian sausage


• 1/2 cup white wine

• 12 tbsp pesto


• 11 oz Thin Crust pizza dough

• 1/2 cup sharp cheddar cheese, shredded

• 1/2 cup mozzarella cheese, shredded

• parsley, chopped for garnish

1. In a large, heavy bottomed skillet, brown hot Italian sausage with olive oil and break down into small crumbles. Deglaze the pan with wine and simmer until liquid evaporates. Remove from pan, drain on paper towel, and set aside.2. Divide the pizza dough into six equal portions. Flatten and stretch with hand into a rectangle.3. Heat 2 tbsp olive oil in the same skillet. Fry the dough for one minute on each side or until golden crispy and brown. Remove and place on a paper towel to drain.4. Spread 2 tablespoons of pesto on each fried flatbread. Top with browned, crumbled sausage, shredded cheeses and chopped parsley. If cheese doesn’t melt on it’s own feel free to pop under the broiler for a minute.


LUNCH - OPEN FACED GRUYERE CHICKEN MELT WITH AVOCADO AND BALSAMIC SYRUP18

Open Faced Gruyere Chicken Melt with Avocado

and Balsamic Syrup

My upgraded Open Faced Gruyere Chicken Melt with Avocado and Balsamic Syrup incorporates yogurt, mustard, chopped herbs and diced red onion with chopped dark chicken meat and Gruyere cheese all grilled on sourdough.

• 1 cup plain yogurt

• 3 tbsp Dijon mustard

• 1/4 red onion, diced

• 2 tbsp chives, chopped

• 4 sprigs of fresh thyme or 1/2 tsp dried

• 1 cup shredded Gruyere cheese

• 2 cups cooked dark meat chicken, chopped

• 4 slices sour dough bread

• 1 avocado, sliced

• Balsamic Syrup

• Kosher salt and Fresh cracked black pepper

L U N C H

1. In a medium sized bowl whisk together the yogurt, mustard, chopped herb and diced red onion. 2. Grate the cheese, chop the cooked chicken and add to the bowl. Mix thoroughly to incorporate and divide on top of the sour dough bread. Season with salt and fresh cracked pepper.3. Broil for 4-5 minutes depending on your broiler until golden born and bubbly. Remove from oven, top with sliced avocados and drizzle with balsamic syrup. Serve immediately.

15minutes

TOTAL TIME

D I R E C T I O N S


19LUNCH - OPEN FACED GRUYERE CHICKEN MELT WITH AVOCADO AND BALSAMIC SYRUP

18 MAIN COURSE - MEDITERRANEAN FETA LAMB SLIDERS

Mediterranean Feta Lamb Sliders

M A I N C O U R S E

Fresh ground lamb mixed with feta cheese, fresh herbs, lemon and peppers make these Mediterranean Feta Lamb Sliders super moist and flavorful. Perfect for any BBQ, lunch or dinner.

D I R E C T I O N S

• 1 lb ground lamb

• 1 tsp dried oregano

• fresh cracked black pepper

• flat leaf parsley

• 10 fresh mint leaves

• 6 fresh basil leaves

• 1 red jalapeño pepper

• 4 garlic cloves

• 1 lemon

• 1 cup feta cheese crumbles

1. Rough chop a handful of flat leaf parsley, rinse off the mint and basil and set them aside. Using gloves, cut red jalapeño pepper stem off and remove the seeds. I kept the white membrane for a little more heat intact and coarse cut it into several pieces.2. In food processor place all herbs and pepper with fresh garlic cloves and a good 2 inch piece of lemon zest I used my vegetable peeler to extract.Pulse several times and add to the ground lamb seasoned with fresh cracked black pepper and the dried oregano.3. In the mixing bowl add the feta cheese crumbles and gently worked the ingredients together thoroughly. Divide the lamb mixture into four portions, set aside.4. Prep the grill to around 450° F and then clean and oil it so burgers do not stick.5. Grill for 3 minutes on the first side, flip and cooked for 4 minutes then back over for 1 minute more. I removed them from the grill and allowed them to rest for 10 minutes. Serve and top with tzatziki sauce.

MAIN COURSE - MEDITERRANEAN FETA LAMB SLIDERS

15minutes

PREP TIME


21

MAIN COURSE - PERFECT RIB EYE STEAK22

Perfect Rib Eye Steak

M A I N C O U R S E

I made a easy seasoning rub for the Perfect Rib Eye Steak that includes dill seed and orange zest. Sound interesting? It is a dance on your tongue - full of flavor that compliments the meat beautifully.

20minutes


D I R E C T I O N S

• 2 marbled Bone-In Rib Eye Steaks

• 1 tbsp kosher salt

• 1 tbsp freshly ground black pepper

• 1 orange

• 2 garlic cloves

• 2 tsp onion powder

• 1 tsp dill seeds

• herbed compound butter

1. In a bowl mix the kosher salt, freshly ground black pepper, onion powder and dill seeds.2. Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.3. Using a citrus zester, remove half of an orange’s peel, being careful not to get any of the white pith part. We want just the zest and it’s essential oil. Place this in the bowl and mix all ingredients together to rub on the steaks.4. Rub the seasoning over both sides of each steak and let the meat and rub marinate for at least 20 minutes. In the meantime start up the grill to 450° F for a great sear.5. Take the seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.6. Top with Herbed Compound Butter and serve.

25CHINESE FOOD - FRIED RICE

MAIN COURSE - PAN SEARED SALMON FILLET WITH APRICOT JALAPEÑO BUTTER SAUCE24

Pan Seared Salmon Fillet with Apricot Jalapeño

Butter Sauce

M A I N C O U R S E

Pan Seared Salmon Fillet with Apricot Jalapeno Butter Sauce - a quick dinner to make, fresh fish is always a good go-to for me. The salmon fillets are tied and the sauce is made with butter, balsamic vinegar, fruit preserves and chopped jalapenos.

20minutes


D I R E C T I O N S

• 2 salmon fillets, skin removed

• kosher salt

• kitchen twine


• 6 tbsp butter

• 2 tbsp pickled jalapeños, chopped

• 4 tbsp apricot fruit preserves

• 1 1/2 tbsp balsamic vinegar

• kosher salt and pepper

• 1 tbsp minced chives

1. Rinse and pat dry with a paper towel. Roll up tight, wrap with kitchen twine and secure with know. Trim off the string ends.2. Heat a large frying pan or cast iron skillet with olive oil over high heat. When hot, add the salmon steaks, cook for 2 minutes. Carefully peak for a nice crust to build up on bottom and turn the salmon over. Cook an additional 2 minutes. Turn heat to medium-low, and cover pan loosely with aluminum foil. Depending on thickness of salmon, cook for 5 minutes, or until the salmon is cooked through. Mine were 2 1/2 inches thick and I cooked them covered for 6 minutes total. Remove salmon to plate and make the sauce.3. In the same pan over medium-low heat, add the butter, jalapeños, apricot fruit preserves, balsamic vinegar and fresh cracked black pepper. Cook until bubbly and butter is melted, about 30 seconds. Season with salt to taste if needed and pour on top of each salmon fillet.4. Using scissors, snip the string and pull off each filet. Serve immediately.

MAIN COURSE - TURKISH GRILLED CHICKEN AND ROASTED VEGETABLES WITH LEMON AND BASIL26

Turkish Grilled Chicken and Roasted Vegetables

with Lemon and Basil

M A I N C O U R S E

Turkish Grilled Chicken and Roasted Vegetables with Lemon and Basil starts with seasoned and grilled chicken which gets tossed with roasted vegetables and lemon.

40minutes

COOK TIME


D I R E C T I O N S

• Chicken:

• 1 lb chicken tenders


• 3 tbsp Turkish Spice Blend

• Vegetables:

• 2 cups broccoli florets

• 2 cups cauliflower florets

• 2 cups brussels sprouts, halved

• 12 1-inch size red/white potatoes, halved

• 4 lemons, quartered


• 1/2 cup chopped basil

• Turkish Spice Blend:

• 1/4 cup kosher salt

• 2 tbsp cumin seeds

• 1 tbsp black and pink peppercorns, each

• 2 tsp oregano and

• 5 Turkish bay leaves

• 2 tsp sweet paprika

• 2 tsp sumac

• 1 1/2 tsp cayenne pepper


• 1/4 cup chopped dried cilantro

1. Preheat oven to 450° F. Start grill. 2. In a bowl toss together the chicken, olive oil and 3 tablespoons of the spice blend (see recipe below). Cover and place in the refrige-rator while cutting vegetables.3. Slice brussels sprouts and potatoes in half, cut broccoli and cauliflower into florets. Quarter the lemons. Pay attention that the ve-getables stay similar in size for even roasting. Toss with olive oil and the 2 tablespoons of spice blend. Place on a lined roasting pan. Set aside.4. Roast the vegetables for 30 minutes and then start to grill the chicken 5 minutes per side for a total of 40 minutes total cook time.5. Remove chicken from grill, remove vegetables from oven and toss together onto a platter. Squeeze roasted lemon juice over and top with sesame seeds and chopped basil. Season to taste with kosher salt and serve.6. Spice Blend: In a small sauté pan toast the cumin and peppercorns until the seeds start to pop, several minutes. Do not burn. Remove from pan and place in spice grinder with oregano, Turkish bay leaves and grind until powdered. Add the chopped cilantro to the sauté pan and gently toast and dry over low heat slightly until dried.7. In a small bowl mix the ground spices with the kosher salt, paprika, sumac, cayenne pepper, sesame seeds and dried cilantro. Store in a airtight container.

MAIN COURSE - GRILLED MANGO SRIRACHA SHRIMP28

Grilled Mango Sriracha Shrimp kabobs

M A I N C O U R S E

Grilled Mango Sriracha Shrimp - This one isn’t rocket science cooking, it’s just damn good stuff. It’s the rice that takes 20 minutes! Grilled shrimp drizzled with a mango sriracha sauce, some cool Mexican Crema to counter the heat and sprinkled black sesame seeds to garnish with chopped cilantro.

20minutes

TOTAL COOK TIME


D I R E C T I O N S

• 1 lb large shrimp

• drizzle of olive oil

• kosher salt and fresh cracked black pepper

• 2 mangos, pitted and sliced

• 3 tbsp sriracha sauce

• 4 tbsp Mexican Crema

• 1 tsp black sesame seeds for garnish

• chopped cilantro for garnish

• steamed rice

1. For the sauce peel and seed the mangoes, toss them in a blender and add the sriracha sauce. Purée until smooth. Set aside.2. As the rice steams away start your grill. Skewer the shrimp, brush some olive oil on them, sprinkle salt and pepper on top and grill to your liking, 2-3 minutes each side.3. To plate, lay the shrimp on the rice and topped with a drizzle of the mango sriracha sauce, some cool Mexican Crema to counter the heat and sprinkle black sesame seeds to garnish with chopped cilantro.

MAIN COURSE - SLOW COOKER SZECHUAN STICKY BEEF SHORT RIBS30

Slow Cooker Szechuan Sticky Beef Short Ribs

M A I N C O U R S E

Szechuan Sticky Beef Short Ribs - these are super tasty, sticky and fall apart in your mouth tender. I use apple sauce which lends itself well with the fresh ginger, Chinese Five Spice, curry powder, chili paste and black bean sauce.

20minutes

PREP TIME


D I R E C T I O N S

• 2 lbs beef short ribs

• 1 tbsp oil

• kosher salt

• 1 tsp Chinese Five Spice

• 1 tsp curry powder

• For Sauce:

• 1 cup applesauce

• 1 tbsp ground fresh ginger

• 1 tbsp Chinese Five Spice

• 2 tsp curry powder

• 1 tbsp chili paste (Sambal Oelek)

• 1 tbsp black bean sauce

• 2 cups of beef broth

• 3 tbsp honey

• 3 tbsp apple cider vinegar

1. Season the beef short ribs with kosher salt and curry powder on both sides. Sear in hot sauté pan on both sides until browned nicely. Place in a slow cooker that has been sprayed with vegetable spray. Deglaze the sauté pan with the beef broth and set aside.2. In a small bowl whisk together the applesauce, fresh ginger, Chinese Five Spice, curry powder, chili paste, black bean sauce, deglazed pan drippings with broth and apple cider vinegar. Pour over the browned beef short ribs and cover. Cook for 6 hours or until they are falling apart fork tender.3. Remove meat from pan and pour sauce in a small saucepan Add honey and cook down until reduced in half and thickened. Pour over beef short ribs and serve hot topped with toasted sesame seeds and chopped cilantro leaves.

MAIN COURSE - SMOKED BRISKET - BRINED, DRY RUBBED AND CHERRY WOOD SMOKED32

~ Smoked Brisket Brined, Dry Rubbed and Cherry Wood Smoked

M A I N C O U R S E

For this Smoked Brisket we brine it, dry rub it, then smoke it low and slow with cherry wood. The subtle flavors from the fennel, star anise and coriander make this one memorable and tender brisket.

2 Day BrineS H O P P I N G L I S T

D I R E C T I O N S

• Brine

• 8 cups of hot water

• 1/2 cup of kosher salt

• 1/2 cup lemon sugar


• 2 cinnamon sticks

• 3 star anise

• 1 tsp celery seeds

• 2 tsp fennel seeds

• 8 cloves

• 5 bay leaves

• 1 tbsp mixed peppercorns

• 5 lbs beef brisket

• 8 cups cold water and ice

• Dry rub

• 1 1/2 cups brown sugar

• 2 tbsp kosher salt

• 2 tbsp fennel seeds

• 2 tbsp ground black pepper

• 2 tbsp chili powder

• 2 tbsp coriander seed

• 1 tbsp ground ginger

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 2 tsp celery seed

• 2 tsp nutmeg

1. Toast all seeds lightly in a sauté pan to extract essentials oils and toast slightly. Allow to cool.2. Bring water to a boil and mix all ingredients in a container large enough to allow meat to be covered in brine. Make sure sugar and salt are dissolved.3. Add the ice to cool brine down and submerge the beef brisket. Brine for 2 days or more if desired in refrigerator, covered.4. Mix rub ingredients together in a small bowl.5. Dry off brined brisket. Rub in and press rub mixture on to meat, allow to rest for 2a hours, covered and refrigerated.6. Bring meat to room temperature. Place in the smoker set at 225° for an hour and a half per pound.

26 SPANISH FOOD - PAELLA

SIDE DISH - HOW TO MAKE A HASSELBACK POTATO 35

70minutes

TOTAL TIME

S I D E D I S H

How to Make a Perfect Hasselback Potato

The seasoned Hasselback Potato turns out crispy on the outside and tender on the inside. Almost like thick potato chips, but all still connected at the base.


• 2 russet potatoes

• 1 tbsp bacon fat or olive oil

• kosher salt

• seasoning and herbs of choice

• 2 tbsp butter or olive oil to baste

D I R E C T I O N S

1. Preheat the oven to 425° F. Line the baking sheet with either aluminum foil, parchment paper or a silicone mat.2. Slice off a thin portion of the side of the potato and set aside. Place the potato on the flat cut side and using chop sticks or wooden spoons, place one on either side of the potato. Make 1/8” thick slices, cutting down to the chop stick or wooden spoon.3. Place the potato slice flat side down on lined baking tray and place the sliced potato on top of the slice. This will make the potato fan out on the arch. Lightly brush with the compound butter, olive oil or butter over the slices and get in and around each slice as best you can. Season with kosher salt, fresh cracked pepper or seasoning of choice.pepper. Bake for 30 minutes, baste with butter and continue baking for another 30 minutes. Potatoes will be crispy and golden brown. Top with fresh herbs and serve.

28 BRITISH FOOD - FISH N’ CHIPS

VEGETABLE - ROASTED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR & HONEY 37

Roasted Brussels Sprouts with Balsamic Vinegar

and Honey

V E G E TA B L E

These beautifully caramelized Roasted Brussels Sprouts with Balsamic Vinegar & Honey get lots of flavor after roasting with a toss in balsamic vinegar and honey that will have you eating them one after another!

20minutes

COOK TIME

D I R E C T I O N S

• 1 1/2 lbs brussels sprouts, halved



• 1/2 tsp ground black pepper

• 2 tbsp balsamic vinegar

• 2 tsp honey

1. Preheat oven to 425° F. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.2. In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.3. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.


VEGETABLE - ROASTED BUTTERNUT SQUASH CRANBERRIES AND CELERY WITH ROSEMARY AND LIME38

Roasted Butternut Squash Cranberries and

Celery with Rosemary and Lime

V E G E TA B L E

This Roasted Butternut Squash, Cranberries and Celery with Pecans, Rosemary and Lime has it all. It’s spicy with a pinch of red pepper flakes, gets a citrus punch from the lime and tangy cranberries. Roasted and caramelized the vegetables are a fantastic side dish.

D I R E C T I O N S

• 2 cups butternut squash, cubed

• 2 cups fresh cranberries

• 3 celery ribs, chopped

• 1 red onion, chopped

• 2 tbsp fresh rosemary, chopped



• pinch kosher salt

• pinch red pepper flakes

• 1 lime

1. Preheat oven to 400° F.2. In a large bowl mix together the cubed butternut squash, cranberries, chopped celery, red onion.3. Remove leaves from fresh rosemary stem and chop. Add to the bowl of vegetables along with the olive oil, pecans, salt and pepper.4. Juice the lime and pour over vegetables. Mix completely to thoroughly coat.5. Place in a large pan or stone and roast for 45 minutes, stirring occasionally to evenly brown and crisp.6. Remove from oven and serve immediately.

S H O P P I N G L I S T45

minutesCOOK TIME

31DESSERTS - CHEESECAKE

SOUP - CRAB COCONUT THAI SOUP 41

Crab Coconut Thai Soup

S O U P

For this Crab Coconut Thai Soup the sweet crab goes perfectly with the flavorful, infused broth. The coconut milk mixed with the peanut butter and spicy chili paste is so good with the fresh basil.

D I R E C T I O N S

• 2 large crab legs

• 1 lb medium shrimp

• 3 cups chicken stock

• 4 stalks lemon grass

• 1 jalapeño pepper

• 1 (14 oz.) can coconut milk

• 1/4 cup chunky peanut butter

• 3 tbsp Chili Paste (Sambal Oelek)

• 2 tsp fish sauce

• 4 large basil leaves

1. Heat the 3 cups of chicken stock in a stock pot.2. With the side of your knife smash the bulb ends of the lemon grass. Trim the top ends off and chop each stalk in half. Trim the stem off the jalapeño and slice lengthwise down the middle. Add to the simmering stock for 15 minutes.3. Next add the coconut milk, chunky peanut butter, Sambal Oelek Chili Paste and fish sauce. Stir to incorporate with a whisk.4. Crack the crab legs open and remove the crab meat. Do a quick chop for bite size pieces and set aside.5. Wash the shrimp that was already cleaned and deveined. Add the seafood and water chestnuts to the pot and cook on low for another 5 minutes until heated through and serve topped with basil.

S H O P P I N G L I S T20

minutesCOOK TIME

DESSERT - NO BAKE BLACKBERRY TARTS WITH BLUEBERRY CASHEW CREAM42

No Bake Blackberry Tarts with Blueberry Cashew

Cream

D E S S E R T

These No Bake Blackberry Tarts with Blueberry Cashew Cream have no sugar added, are dairy free and gluten free. The tart shell is made from nuts and dates with a cashew cream filling, making this a healthy and delicious, easy to make dessert.

20minutes

TOTAL TIMES H O P P I N G L I S T

D I R E C T I O N S

• Tart Shells:

• 1 cup raw, unsalted almonds

• 1 cup raw, unsalted walnuts


• 8 Medjool dates, pits removed

• 2 tbsp water

• Cream Filling:

• 2 cups raw, unsalted cashews (soaked

overnight)

• 1/4 cup almond milk

• 3 tbsp maple syrup

• 1/2 tsp vanilla

• 1/2 cup freeze dried blueberries (optional)

• 2 cups berries, washed

1. Place the walnuts and almonds in a food processor and pulse for two minutes to start breaking down the nuts to a meal like consistency. Remove the pits from the dates and discard. Add the dates, water and kosher salt and pulse again for a minute or two until the dough comes together.2. I use non-stick tart shells, but if you don’t, grease the tart shells with a little oil or vegetable spray. Divide the nut dough into each tart shell and form the shell, pressing down and up the sides to completely cover the tart pan. Refrigerate for 10 minutes to firm up.3. Drain and rinse the soaked cashews with cold water. While soaking, any dirt and dust is removed as well as tannin. I read that tannin is basically na-ture’s very own pesticide that keeps predators from eating them. The soaking process makes the nut easier to pureé and better for digestive reasons, too.4. Place the drained cashews in a Vitamix or other high powered blender with almond milk, the maple syrup and vanilla. Blend on high for at least two minutes. Add freeze dried fruit if you like at this stage.5. Spoon the cashew cream into each of the tart shells and top with the blackberries. Keep these refrigerated until ready to serve.

DESSERT - PUMPKIN SPICE CINNAMON APPLE EMPANADAS 45

Pumpkin Spice Cinnamon Apple Empanadas

D E S S E R T

Diced Granny Smith apples, Nestlé Toll House Pumpkin Spice morsels all wrapped inside buttery, flakey empanada dough create these perfect, handheld Pumpkin Spice Cinnamon Apple Empanadas.

20minutes

COOK TIMES H O P P I N G L I S T

D I R E C T I O N S

• 3 cups all-purpose flour

• 1/4 cup sugar

• Pinch of salt

• 2 sticks butter or 16 tbsp, cut into 16 pieces

• 2 eggs

• 3 tbsp of cold water

• 2 large granny smith apples, peeled and

diced

• 1 lemon

• 2 tbsp flour

• 1 cup Nestlé Toll House Pumpkin Spice

morsels

• 1 egg, beaten (for egg wash)

• Dash of cinnamon

• Sparkling Sugar Sprinkles

1. Pulse the flour, sugar and salt in a food processor. Add the butter, eggs and water until a dough forms.2. Remove from processor and on a floured surface knead the dough for a few minutes. Form dough into 2 balls, flatten into thick discs, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes.3. Peel, core and dice the apples. Place in a bowl, squeeze lemon juice over apples and toss with flour and pumpkin morsels. Set aside.4. Preheat oven 375° F. Roll out the dough on a floured surface into a thin sheet and cut out round disc shapes for empanadas. Place on a rimmed baking sheet lined with Silpat or parchment paper.5. Place the filling on the center of each empanada disc. It’s easy to overstuff and tear the dough so be careful. I used a 1/4 cup scoop.6. Wet the rim of the empanada disc with a finger dipped in water to act as glue when you fold the disc in half. This seals the edges. Press the dough with your fingers and use a fork to crimp edges together. Refrigerate the empanadas for at least 30 minutes before baking.7. Brush the empanadas with egg wash, sprinkle sugar on top. Bake the empanadas for 20 minutes or when they are golden.

DESSERT - CINNAMON CHOCOLATE CHIA PUDDING PARFAITS WITH ORANGE WHIPPED CREAM46

Cinnamon Chocolate Chia Pudding Parfait with

Orange Whipped Cream

D E S S E R T

This Cinnamon Chocolate Chia Mousse Parfait with Orange Whipped Cream is made with coconut milk, chia seeds (my secret ingredient!) and some delicious dark cocoa powder. Mousse like in texture and consistency, they satisfy with crunchy granola layered in with the orange whipped cream topping.

5 Hours

CHILL TIMES H O P P I N G L I S T

D I R E C T I O N S

• 2 cups coconut milk

• 1/3 cup chia seeds

• 2 tbsp cocoa powder

• 1/2 tsp cinnamon

• 2 Stevia packets

• 1 cup vanilla granola

• 2 cups whipping cream

• 1 tsp orange extract

1. Whisk together the coconut milk, cocoa, cinnamon and chia seeds in a large bowl. Mix well, cover and refrigerate overnight or at least 5-6 hours.2. Chill a bowl to whip the cream in the freezer for 10 minutes. Add the whipping cream, orange extract and other stevia packet. Beat on high, mixing until peaks form.3. Layer a scoop of granola, then the chia pudding then whipped cream into each glass dish, repeat. Do this for each, stacking the ingredients. Serve immediately, chilled and top with pomegranate arils.

I hope you enjoyed this FREE eCookbook and that you try

the different recipes on my site. Tell a friend!

www.Keviniscooking.com

from kevin is cookingkeviniscooking.com/wp-content/uploads/2017/03/cookbookgiveaway2017.pdfkevin...

Documents