Archive for the ‘Recipes’ Category
I’ve created a “Bring the Bistro Home” video series and now have it available on DVD format. It makes the perfect gift or get it for yourself! The first DVD includes the videos for Burgundy Beef, Beef Braised in Beer (Tender Tasty Beef on the menu), Horseradish Encrusted Salmon, Shrimp Albear, New Orleans Style BBQ Shrimp and Potatoes Dauphinois. These were big favorites at the Bistro and the recipes have been downsized for home preparation.
This is an easy one. You’ve had regular pesto before, right? Fresh basil, pine nuts, garlic, sea salt, olive oil and cheese. Well, this is cilantro pesto, so just substitute fresh cilantro for the fresh basil. Here you go, drop two cloves of garlic in a food processor while the processor is running. When its finely minced turn off the machine and put in two cups fresh cilantro with most of the stems removed, a tablespoon of sea salt and 1/4 cup pine nuts. Turn on the machine and slowly pour in 1/3 cup olive oil. Turn the machine off, add one cup grated dry cheese like Parmesan or Asiago. Pulse until combined. So now you’ve got yourself a great tasting cilantro pesto. What do you do with it? I ate it with Hummus (recipe on this site) and Flatbread. I use it on anything Southwest. I made turkey chili, put a dollop in the middle of the bowl, fantastic. I made quesadillas and mixed it it with the sour cream, delicious. I mixed it in soups. I made a creamy cilantro dressing for my Southwest Salad. Toss it with fresh cooked pasta. Use it as a sandwich spread, etc, etc.
Yes, Hummus! Don’t ya just love it? Its a spread made with garbanzo beans processed with sesame seed paste (Tahini), lemon juice, cumin, garlic, salt a little olive oil and water. You can eat it with just a pita warmed and toasted. Or how about those deliciously healthy Terra Chips made of different root vegetables? But it doesn’t stop there. How about hummus spread in a pita pocket, then fill the pita with a variety of vegetables, cooked or raw? Add some chicken or turkey strips, or some grilled strips of portabello mushrooms. Instead of in a pita pocket, use flatbread. Use it as a healthy sandwich spread instead of mayo and/or ketchup. So how does one make this stuff. Well, here’s how I do it.
Ingredients:
- 1 15 ounce can of garbanzo beans (chickpeas), drained and rinsed - This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Protein and Copper, and a very good source of Folate and Manganese.
- 2 cloves garlic – Lowers triglycerides, risks of cancer, heart disease and stroke
- 1/4 cup sesame paste (Tahini) – This food is very low in Cholesterol and Sodium. It is also a good source of Thiamin, Phosphorus, Copper and Manganese.
- 2 tsps cumin - It is a good source of Dietary Fiber, Thiamin, Phosphorus, Potassium and Copper, and a very good source of Calcium, Iron, Magnesium and Manganese.
- Juice from half a lemon - It is also a good source of Folate and Potassium, and a very good source of Vitamin C which helps prevent cancer and heart disease.
- 1/3 cup water
- 1 tsp salt
- 1/3 cup olive oil – low in Cholesterol and Sodium, helps lower risks of cancers and heart disease
Procedure:
Put the garlic in a food processor and process until finely minced. Add the garbanzo beans, sesame paste, cumin, lemon juice, water and salt. Turn the food processor on and while running add the olive oil.
How to serve:
What we did in our restaurant was put an 8 ounce portion of hummus in a glass cup, drizzle a little olive oil on it and dust it with some smoked paprika. It looked pretty and tasted great. We served it with two grilled pitas cut into eight pieces each, or with Terra Chips or a combination of the two. We would also create sandwich specials that were usually vegetarian in nature. Some were grilled vegetable sandwiches, portobello mushroom sandwiches, or a combination, usually in a toasted pita pocket that was coated with some of the hummus. Of course, if customers wanted they could add grilled chicken strips, shrimp or turkey to these sandwiches. And since hummus is a Middle Eastern thing, serving a sandwich made with it with a side of a cold couscous salad with golden raisins, toasted pine nuts, cilantro, coriander, currants, dried apricots was incredible good and authentic! Enjoy!
I’m going to be doing some sauce videos. I just posted on on how to make Bernaise Sauce. I served it atop a Fillet Mignon with Asparagus and Potatoes Dauphinois. Coming up I’ll make a Hollandaise Video, served atop Eggs Benedict. I’ll make a Bordelaise Sauce and I’m going to do Steak Au Poivre with a Brandy Peppercorn Cream Sauce. Here’s the Bernaise Sauce on my Youtube channel
I have put a number of videos on youtube that are a direct result of Burgundy Bistro. They are part of a series I am calling “Bringing the Bistro Home”. Some of these videos are not hidden and are out there as an example of what the other hidden videos look like. Some of the videos you can see are Southwest Salmon, Creme Brulee, Caramelized Onions, a Bread Making Sample, Potatoes Dauphinois, Shrimp Albear, New Orleans Style BBQ Shrimp. A couple of the videos that are hidden are Osso Buco and Burgundy Beef. You can see these once you purchase the video subscription.
I will be doing cooking videos of the customer favorite dishes we created at Burgundy Bistro. I am calling the series “Bringing the Bistro Home”. The first two dishes I did are Horseradish Encrusted Salmon with Caramelized Onions, Asparagus and Garlic Mashed Potatoes, and Southwest Salmon. You can check these out on my youtube channel at www.youtube.com/user/redrockrestaurants Also out there is the video for Shrimp Albear, a sample of my bread making video and cooking tips and other miscellaneous fun videos. I am offering a one year subscription to any videos I create in that time frame for just $39. I will add you to my list of users that will be able to view my hidden videos on my youtube account. You can watch them over and over, even download them. Plus, you get free support by asking me questions through my blog. [wp_cart:Video Subscription:price:$37:end]
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Just added another chapter in the video series “Bringing the Bistro Home”. Burgundy Beef was one of the all-time best selling dishes at Burgundy Bistro. I’ve uploaded it to my youtube channel, but in order to view it you will have to purchase a subscription to the video series “Bringing the Bistro Home”. You can check out the Horseradish Encrusted Salmon and Southwest Salmon videos as they are parts 1 and 2 in the series. I will also be adding Beef Braised in Beer and Osso Bucco very soon.
I owned Burgundy Bistro for over 16 years. Over those years I put together a recipe book for my employees to follow. I now offer it to you as an inside look into the some of the most delicious and sought after recipes that my customers craved! Good luck and have a good time cooking! Just $15. You can see the table of contents of this eBook by clicking on the following link.
Recipe Book Index
If you purchase the Burgundy Bistro Recipe eBook (normally $17) and the Video Subscription to the “Bringing the Bistro Home” series (normally $39), your cost will be $50 instead of the regular price of $56. [wp_cart:Video Subscription and eBook:price:$48:end]
Ok, I have some more leftover ham laying around from the holidays. What to do with it, besides ham sandwiches? How about a simple breakfast burrito? Saute the ham with some onions to cook out the moisture. I added some tomato, cilantro and roasted poblanos. Then some salsa and cumin. If you don’t have these things, add whatever you do have! Just be sure to cook most of the moisture out. Adding a filling with things that have too much moisture will make your burrito to liquidy. You’ll have to bake it a long time to get the moisture out and by that time you will have burnt your tortilla. Or, instead of baking your burrito, you could just nuke it. But still, the less moisture, the better!