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The perfect steak: having a crispy charred crust and a red center.
YOU WILL NEED
2 Fillet Mignon Steaks (2.5 in tall) 12 oz Cola 2 Garlic Cloves Fresh Rosemary Fresh Ground Pepper Coarse Himalayan Salt 4 tbs Vegetable Oil 2 tbs Butter
WHAT TO DO
Marinate the steak for 20 min in cola. Pat dry and generously coat the steak on all sides with salt and pepper. (Be generous- Use a little more than you think you should.)
Heat oil and butter in a cast iron skillet over medium high heat. Add garic and rosemary. (Oil should be slightly smoking).
For Rare, cook for approx 4 min per side. Do not flip until the side is charred. You will only flip once.
Let steak sit for 5 min tented under foil before serving.
Wrap each cheese ball with a slice of prosciutto. Lightly pan fry in oil until outside is crispy. Top with balsamic glaze and serve with slice tomatoes.
This is great for a Sunday brunch and fall into a carb coma after. Serve with a Bloody Mary for an enhanced effect.
YOU WILL NEED
1 cup One Minute Oat Meal
1/2 cup Heavy Cream
1/2 cup Whole Milk
1 tsp Vanilla
1/4 tsp Cinnamon
1/4 tsp Salt
1 Egg Yolk
4 tbs Sugar
Mixed Berries
WHAT TO DO
Whisk heavy cream, milk, vanilla cinnamon, egg yolk, and salt over medium heat in a sauce pan. Add oats and cook until thickened. Pour into ramekins. Top with sugar and torch until sugar is caramelized. Top with berries.
Garnish: Celery, Pickled anything, Salami, Pepperoni, Peppers. Onions, really anything you can put a toothpick through, and of course, bacon.
WHAT TO DO
First, brush honey on the inside and outside rim of a glass. Roll glass rim in seasoning. Place in the freezer to frost glasses.
Next, place vodka, Bloody Mary mix, horse radish, and ice in a cocktail shaker. Shake until frost forms on the outside of the shaker. Pour, garnish and enjoy!