The Pepito Sandwich

I'd been dreaming of the sandwich for over seven years!  I first tasted a version of this sandwich while working at Lucca on the Boca Raton Resort & Club property.  One of my fellow cooks was from Venezuela and whipped these babies up for family meal.  This is the closest that I have ever been able to some to that wonderful dinner memory I've had for so long.  My Pepito is Iron Horse Brewery Irish Death marinated Hangar Steak, ciabatta bun, garlic aioli, balsamic onion jam, sweet pickles, roasted tomatoes, arugula, cheddar and crushed potato chips!

Recipe to be posted soon!! Stay tuned!

Dark Chocolate Brownie Buttercream Cupcakes

These are awesome!  I love myself some cupcakes and I was truly surprised how Good & Easy they are!  I would venture to say that even those who "don't cook" can make these little pieces of heaven!

I used Ghiraradelli Dark Chocolate brownie mix for the base.  I learned from my time working with a French Master Pastry Chef that some box mixes can be just as good as making from scratch.  I would definitely count this product in the category.  Follow the box directions which includes adding water, oil and an egg.  I then lined my muffin pan with 12 cupcake liners and filled them each 3/4 full.  They baked at 350 for about 25-28 minutes.  While they cooled I made the buttercream frosting.

Buttercream Frosting
4 oz unsalted butter
2-1/2 cups powdered sugar
1 tsp vanilla

I used a stand mixer and whipped the butter for about 5 minutes.  Periodically, I stopped the mixer and scraped the bottom of the bowl to make sure that all the butter was getting whipped.  Then, add vanilla and mix.  I gradually added the powdered sugar to the whipped butter.  I would add about 1/4 cup at a time on low then increase to high until all the sugar in incorporated.  The mixture will look crumbly, but keep mixing until it becomes creamy. 

Once the brownie cakes are cooled, they are ready for frosting!  Makes 12.

Pancake "Biscuit" with Seasonal Fruit

I whipped up this little beauty by accident today!  I was trying for a whole wheat oven pancake and ended up with this creation.  The thing I like about this is that it reminds me of a danish or pastry, but with a whole wheat base instead of the higher fat alternative.  It's also much more substantial and filling. Serves 4.

Ingredients
1/2 cup whole wheat pastry flour
1/2 cup AP flour
3 TB sugar
1/2 tsp salt
1-1/4  cup 1% milk
3 eggs
2 pears or apples (I used Red Sensation Pears)
4 tsp butter
1/4 cup brown sugar
Lemon juice as needed
Powdered sugar as needed\

Methods
1.  Preheat oven to 420 degrees.
2.  Combine flours, sugar, salt, milk, and eggs in bowl and whisk until blended.
3.  In an ovenproof skillet add 2 tsp butter and place in oven until melted.  Remove from oven and add batter to pan.  Return to oven and bake for 20-25 minutes.
4.  In a second skillet, add remaining 2 tsp butter, fruit, lemon juice (1-2 TB to prevent browning) and brown sugar.  Cook until fruit is tender and golden.
5. Once pancake is removed from oven cut slices or cut circles with cookie/biscuit cutter.  Top with powdered sugar and fruit.  Enjoy!

Almond "breaded" Chicken Tenders

I've been breading my own tenders for awhile and really there's no comparison to the gross store bought ones!  Recently, I bought some Almond Meal at Trader Joe's and decided to give that a go on the tenders.  The results were fabulous!  It's great for those trying to get away from bready-things too!

To make, I use the standard three step breading process: flour, eggs, coating!  That's a quick dip in a flour (AP, Whole Wheat, etc).  Then, use either beaten eggs or egg substitute for the "glue".  The last step is the coating which could be breadcrumbs, panko, nuts or in this case almond meal.  I usually cook the tenders on a baking rack so they don't get soggy.  After a spritz of olive oil spray (or equivalent) and a sprinkle of salt, they're ready for baking at 350 degrees for about 35 minutes or until done (depending on the size of your tender).  The almond coating would be fab on fish too!  This breading process can be used for fish, meat, vegetables, tofu, etc.