Copyright 2013 Sam & Ralph Culinary Solutions mini ebook All Rights Reserved

cook eat live

Spring & Summer

By Tiffani Rozier

recipes
chicken thai burger
roasted asparagus w/gorgonzola Creme

broccoli & fennel salad

4 5

spicy corn stuffed tomato

peach & tomato gazpacho

chicken thai burger

prep time 15 min cook time 20 min, plus an extra 5 min to rest serves 8

things you need

8 lbs
ground chicken (choose fresh thighs and breast at the grocery store and have them grind it fresh)

1/2 cup 1/2 tsp

unsweetened coconut milk

5 tbsp 5 tbsp

grated ginger

fresh basil, chopped

2 cloves

chopped fresh cilantro

garlic minced

6-8 green onion

diced small

3 carrots
shredded

2 TBSP

1 cucumber
sliced thin

Sesame seed oil

1 bunch 1 cup

2 carrots

fresh cilantro leaves

ribbons (use veggie peeler)

medium red onion

halved, sliced thin

rice wine vinegar

Salt & pepper

to taste

hamburger rolls

heres how
1 in a large bowl, combine ground chicken, ginger, chopped cilantro, green onion, chopped basil, coconut milk, garlic, sesame oil, shredded carrot, salt, and black pepper. In a separate bowl toss carrot ribbons, cucumber slices, red onion, salt, pepper and rice wine vinegar; set aside.

2
3 4

Divide ground chicken mixture into 1/2 cup portions. Shape gently, preferably with cold hands. Set patties in the refrigerator to chill , while you prepare the grill.
Prepare grill. Light charcoal , wait for light ashy gray coals. **If using the stovetop, heat vegetable oil in a medium skillet over medium-high heat. Grill patties for 4-5 min on the first side. (DONT TOUCH IT!!) Once its down leave it in peace. When its time flip the patties and leave to cook until juices run clear. Set aside to rest. Finish burgers with slaw and cilantro leaves

helpful notes
You can use curry spice, or a bit or red chili paste to dress your burgers. Have a few anti-cilantro diners, use basil or flat leaf parsley

cook | eat |live

roasted asparagus w.gorgonzola creme

prep time 10 min
2 bunches 2 tbsp

cook time 15 min, plus

serves 8
For gorgonzola crme: 1/2 cup
softened gorgonzola cheese

things you need

fresh white or green medium-sized asparagus

extra virgin olive oil

Salt & pepper

to taste

1/2 cup

plain greek yogurt

1tablespoon

fresh dill, rough chopped

1lemon
zest & juice

heres how
1 2 preheat oven to 450 degrees (you can use a toaster oven) Toss the asparagus spears in oil, salt, and pepper, then scatter them onto a baking sheet, and into the oven it goes for about 12 min. While those are dancing in the heat; whip the cheese and yogurt together until smooth and creamy. Fold in the fresh dill and lemon zest. The creme can be a dip or a drizzle. Remove asparagus from the oven, drizzle or toss with crme, he heat from the asparagus should melt the creme.

4 5

Garnish with more fresh dill

helpful notes
Snap woody stems from the ends of the asparagus, before tossing with oil and seasoning.

cook | eat |live

broccoli & fennel salad w. basil pesto

prep time 15 min
2 cups 2 cups

cook time 5 min

serves 8
1/2 cup 1/2 cup

things you need

fresh fennel bulbs, chopped basil pesto (recipe below)

broccoli florets

red bell pepper, chopped

Salt & pepper

to taste

Basil Pesto
4 cups fresh basil leaves 1/2 cup toasted pinenuts 1/2 cup grated parmesan cheese 2 large garlic cloves 1/4 cup extra virgin olive oil 1/2 tsp salt

heres how
1 In a large bowl combine fennel, broccoli, and peppers, toss with pesto and chill for up to an hour before serving.

Basil Pesto
Add nuts, garlic, and salt, to the processor/blender; pulse until coarsely chopped, add basil. Continue to pulse until the leaves are roughly chopped, slowly drizzle in olive oil until paste form, the final product shouldn't be too loose. Transfer to a bowl and fold in cheese to finish.

cook | eat |live

spicy corn stuffed tomato

prep time 20 min cook time 10 min serves 4

things you need

4
whole, fresh, medium tomatoes

1/4 cup

4 cups 1 cup

jalapeno, chopped, seeded, and ribs removed

roasted sweet corn

Salt & pepper

to taste

sweet onion, diced

Dash
nutmeg

1/2 cup 1/2 cup 1/2 cup

green olives, pitted & chopped

red peppers, diced

red wine inegar

11/2 cup
olive oil

heres how
1 2 Preheat oven to 325 degrees. Cut off the caps of the tomato, and carefully scoop out the seeds and inner cavity. Place each one with its cap onto a baking sheet.

3
4

Season tomatoes with salt, pepper, and freshly grated nutmeg. Drizzle with olive oil and slide into the oven. Roast for 5-8 min, until the skin wrinkles. Set aside to cool.
In a large bowl toss the remaining vegetables, red wine vinegar and olive oil together, taste for seasoning and adjust. Scoop a portion of the salad into each tomato and drizzle a bit more oil over each one. Can be served chilled or at room temperature.

Tips For Using Peppers

1. Always wear gloves 2. Cut the stem end off of each individual jalapeo. On a cutting board, cut it about 1 inch down from the top of the pepper and dispose of the tops. 3. Slice each jalapeo in half long ways. Clean out all of the seeds and dispose of them. 4. Lay each slice of pepper side by side and cut them into small pieces all at once using a large sharp knife. 5. Dice the small pieces of jalapeo peppers into even smaller pieces. When you are finished dicing the peppers, place them in a bowl until you are ready to use them. 6. Clean and wash the cutting board and knife well after using them to cut jalapeno

cook | eat |live

10

peach & tomato gazapacho

adapted from Gourmet| Epicurious.com

prep time 15 min

cook time 0

serves 4

things you need

2 cups 1lbs
3/4 lbs tomatoes, chopped

1&1/2 tablespoon
tarragon vinegar

fresh fennel, chopped (2 cups)

Fresh Tarragon
for garnish

1 lbs

peaches, pitted and chopped (2 cups)

1teaspoon
salt

1/4 cups
crushed ice

1/2 teaspoon
black pepper

2 tablespoon 2 tablespoon
grapeseed oil

chopped green onion, white part only

1/4 to 1/2 cup

water

heres how
1 Puree two-thirds of your tomatoes, half of the chopped fennel, and half of the peaches with the ice, vinegar, tbsp of oil, salt and pepper in a blender Push mixture through a fine mesh strainer. Stir in water if too thick, the final consistency should pour like a thick soup. Toss the remaining tomatoes, fennel, and peaches with the remaining oil, and vinegar, add to soup base. Taste for seasoning, adjust as needed. Serve chilled soup in bowls topped with tarragon leaves. 2 3 4

helpful notes

Chill overnight so flavors mellow and blend Garnish with fresh peach slices and mint An easy rule of thumb is three parts tomatoes to one part other ingredients. Use any leafy herb in the refrigerator to add a bright, fresh flavor

cook | eat |live

12