Sunday, April 19, 2009

Macerated Fruit Tart

1 Puff Pastry Tart
2 cups sliced strawberries
1 cup fresh blueberries
2 Tbsp sugar
2 C whipped Cream
Spring of mint for garnish
1 C of melted chocolate with 1 TBS of butter to make a sauce.

On a flat surface layout the puff pastry and roll flat and cut into 4 in squares. Place on a parchment paper lined baking sheet and bake at 400 degrees for 15 minutes until browned. Let cool

In a small bowl slice strawberries and place in a bowl with blueberries and combine with sugar and refrigerate for 1 hour.To Plate: plate one pastry square on a plate and top with 1 Tbsp of whipped cream, add 2 Tbsp of fruit. Spread 1 Tbsp of whipped topping on the bottom of another pastry square and top fruit like a sandwich. Using a piping bag place more whipped topping on the top layer and place more fruit to decorate. Drizzle with chocolate sauce and serve.

Chili Rubbed Bacon Wrapped Pork Tenderloin with Cab Sauce

2 C pork seasoning (chili powder, brown sugar, S&P, Cajun powder, paprika, parsley)
1 Pork Tender loin – trimmed
1 lb thin Hickory smoked bacon
1 lb Fingerling potatoes
2 Tbsp fresh rosemary finely chopped
1 Tbsp Fresh Thyme finely chopped
1 Bottle of Cabernet
4 Tbsp honey

Preheat oven to 400 degrees. On a flat surface place a piece of plastic wrap and layout bacon in a sheet and place the tenderloin on the end cross way and roll bacon around the loin.

On a hot flat top or large sauté pan sear the loin until the bacon is browned and placed in the oven until it reaches an internal temp of 115 degree. Let rest until cool and then slice into 1 ½ inch medallions.
On a dish rub the pork seasoning on each of the cut side of the loin. Heat a sauté pan to med high and sear the pork loin on both sides until you reach an internal heat of 145 and let rest for 5 minutes before plating.
For Potatoes: cut fingerlings in half and place on a baking sheet, drizzle with olive oil, S&P and the fresh herbs and toss. Roast in the oven until browned and tender.

For the Cabernet Sauce: pour the bottle of cab into a sauce pan and reduce to ¼ and add honey. Let honey dissolve. Mixture should be syrupy.

To Plate: Place some of the fingerlings on the center of a plate and top with the tenderloin and drizzle with the cabernet sauce. Sprinkle with fresh chopped parsley for a garnish and serve. If you want to be healthy place some cooked asparagus under the fingerlings in an even row to add some green to the plate.

Heirloom Tomato Tart

Heirloom Tomato Tart

1 puff pastry sheet
2 Heirloom Tomatoes sliced ¼ in thick
¼ cup basil pesto (can be store bought)
Balsamic reduction
Parmesan cheese (whole)
Fresh basil (chiffinade cut)

Heat oven to 425 degrees. On a clean surface lay out puff pastry and smooth out with a rolling pin and cut into 6 rectangle pieces. Line a baking sheet with parchment paper, place puff pastry on baking sheet and place 1 Tsp of pesto on each pastry and smooth to each corner. Place 2 slices of tomato on top of pesto and bake for 15 to 20 minutes until pastry is crisp and lightly browned. Remove from oven and plate by placing a ½ Tsp of pesto on each tomato and shave a little parmesan cheese on top and a little fresh basil. Drizzle with balsamic reduction and a good olive oil and a little fresh cracked pepper.

Thursday, April 2, 2009

Current Update

Well folks, I hope you haven't given up on my blog and recipes. Life has been very busy now that I'm running The Wine Guy Wine Shop Wine Bar and Bistro. With that said, I will be posting many more pics soon of what's been going on and new recipes from both our restaurants and my own new creations. I'm always looking for new recipes so if you have some recipes you love and would like me to try them, take pictures and post them I would be glad to. Please email me or comment on one of the post and let me know what you have. Looking forward to posting new and exciting recipes for you.
Chef Dave

Friday, June 13, 2008

Stuffed Adobo Chicken with Mango reduction

Grilled Stuffed Adobo Chicken with a Mango Reduction Sauce

8 Boneless Chicken thighs (skin removed) and pounded flat
½ C Chili powder
½ C Adobo Seasoning
¼ C Cumin Powder
S & P Pinch each
4 TBS Olive Oil
6 oz of herbed goat cheese

For the Sauce
3 – 12 oz cans of Mango Nectar
1 C white wine
Juice of 3 limes and 1 lemon
3 TBS Honey
1 Tsp finely chopped Jalapeño Pepper
S & P to taste

Heat Grill on high heat

Start with the sauce first, it will take a while to reduce. In a blender put the mango nectar, wine, juice from the limes and lemon, honey, Jalapeno pepper and S&P. Blend well and then put in a sauce pan. Heat to a boil and reduce heat to a simmer uncovered. Sauce will thicken as it reduces. You want to consistency of a thin gravy. Strain before serving

For the Chicken

In a small mixing bowl add the chili powder, adobo seasoning, cumin, S & P and Olive oil and mix well making a paste consistency. Lay each thigh on a cutting board flat and brush the inside with some of the mixture. Place a small spoonful ( about ¾ of an oz) of the cheese and roll up the thigh. Tie off each end of the thigh with kitchen string. Brush the outside of the thigh liberally with the mixture and set aside. Repeat with the rest of the thighs.

Oil the grill grates with a paper towel and place the thighs on the grill. Cover and reduce heat to medium turning regularly so not to burn but just browned nicely. Cook until thighs register to 165 degrees with a thermometer and take off the grill. Let rest for ten minutes covered with foil. Place with the Mango reduction and serve.

Sunday, April 27, 2008

Hummus Dip with Seasoned Pita Chips

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
Scrape the hummus into a bowl. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

Serve with baked pita crisps.
4 - 5 whole pitas cut into 6ths
Olive Oil spray
3 Tbs Italian Seasoning
Salt and Pepper to taste

Preheat oven to 425 degrees.
Cut up a bag of pitas into 6 pieces for each individual pita. Split each piece in half.

Lay the pita pieces out on a cookie sheet and spay with an olive oil spray.
Sprinkle the pieces with Italian seasoning herbs, salt and pepper and bake until crisp.

Serve with Hummus.

Monday, April 7, 2008

Lasagna Bolognese

Lasagna Bolognese

Today was a beautiful day for Ohio spring weather. It was mostly sunny and almost 70 degrees. As I drove to the grocery I drove by a golf course and there were several people out getting in their first round in for the year. I was thinking that I might join them but then I realized I need to get back to what my task was for the day. Fixing my last hearty cold weather meal. Lasagna! I’m not talking about your simple meat sauce, noodles and cheese dish but Lasagna Bolognese. Not for the faint of heart or weak minded. This recipe is made with a long simmered sauce that makes this a dish to envy. It takes time and patience but you’ll love the end product. Enjoy!


1 box of lasagna noodles (cooked al dente)
1 Lg Jar of your favorite Marinara Sauce
1 15 oz tub of Ricotta Cheese
1 16 oz bag of shredded Mozzarella Cheese
2 C Grated Parmesan Rigiano
1 lb Lean Ground Beef
1 lb Bulk Italian Sausage
1 Tbs crushed red peppers
1 C white wine
½ C red wine
1 C whole milk
½ C water
1 C diced tomato
1 Tb Italian Herb Seasoning
2 Carrots diced
3 Stalks Celery diced
1 Med Onion
2 TB chopped chives
2TB chopped parsley
3 clove garlic chopped
1 6 oz jar Tomato Paste
Salt and Pepper

This dish is complex and there is prep to do before assembly of the Lasagna. First, we need to make the Bolognese sauce. In a large skillet start by browning the beef and Italian sausage. Once completely browned drain excess fat and set aside in a bowl. In the same skillet heat 2 TB olive oil and add the onion, celery, crushed red pepper, Italian herb seasoning and carrots and sauté until translucent. Add the garlic and cook for about another minutes until it blossoms (aroma in the air). Add the meat back to the pan and tomato paste and heat through.

Deglaze the pan with the red and white wine and then add the water and milk. Cover and simmer for 90 minutes. If mixture gets a little dry add some chicken stock or more water. The mixture will look somewhat like a sloppy Joe consistency. Take off of heat and let cool.

While the Bolognese is cooling make the Ricotta cheese mixture. In a bowl add the cheese, chives and parsley and mix well. Salt and pepper to taste.

To assemble the dish:
Spread a ladle of marinara on the bottom of a 9X13 glass or ceramic baking dish and then cover with one layer of noodles. Add another ladle of marinara on top of the noodles then cover with a layer of the Bolognese meat sauce. Next add dollops of the ricotta cheese mixture and top with some of the shredded Mozzarella cheese.

Continue with two more layers and top with another layer of noodles. Top with more marinara and more Shredded Mozzarella and sprinkle with Parmesan cheese and Italian seasoning and fresh cracked pepper.

Preheat oven to 375 degrees.

Cover dish with aluminum foil and place in the oven on the middle shelf. Cook for 30 minutes and then remove the foil for the remaining 15 minutes to brown the cheese slightly. Let rest for 15 minutes before cutting into 9 large pieces

To serve, heat 3 cups each of marinara and Alfredo sauces. On a plate put one small ladle of Alfredo sauce and place one of the slices of lasagna on top and spoon a small amount of marinara on top. Sprinkle with freshly grated Parmesan cheese and garnish with chopped parsley.