A Pasta Dish for Fall!

img_5459“Pasta Day” comes once a year on October 17. It is here and in Boca Grove fashion we are going to celebrate the best way we know how with a fall pasta recipe from our Executive Chef Dominick Laudia. Grab a bowl and get ready to feel the warmth with Chef’s “Orecchiette Pasta with Kale and Roasted Butternut Squash”.

 

For the Pasta:

1 oz.                                      Olive Oil

1 cup                                     Onions, Julienne

1 tsp.                                     Garlic, Chopped

1 lb.                                       Kale, Chopped

2 cups                                   Vegetable Stock

2 cups                                   Heavy Cream

¼ lb.                                       Butter

2 tbls.                                    Sage, Chopped

3 cups                                   Roasted Butternut Squash, Diced and Blanched

2 cups                                   Cannellini Beans

2 each                                   Roasted Red Pepper, Cut in Strips

1 lb.                                       Orecchiette Pasta, Cooked Al Dente

1 cup                                     Parmesan Cheese, Grated

As needed                          Fresh Ground Pepper

 

Method:

In a sauce pan heat the olive oil and add the onions.

Saute until caramelized.

Add garlic and kale.

Saute until tender.

Add stock and simmer.

Add heavy cream and allow to reduce to half.img_5461

Whisk in butter.

Add sage, butternut squash, cannellini beans, roasted peppers and pasta, toss to heat.

Place in serving bowls and top with cheese and additional peppers.

 

Enjoy this dish today, all season long or for those special “Meatless Monday” night dinners.

Savory Pancakes!

img_5297“National Pancake Day” is today, September 26 and we here at Boca Grove are offering you a savory option. Boca Grove’s Executive Chef Dominick Laudia and staff are sharing their “BBQ Brisket Chive Pancakes with Sautéed Apples”. This is the best way to have breakfast for dinner!

 

For the Pancakes:

3 tbls.                                    Butter, Melted

1 ½ cups                               Flour

3 ½ tsp.                                Baking Powder

1 tsp.                                     Salt

1 tbls.                                    Sugar

1 ¼ cups                               Milk

1 each                                   Egg

1 oz.                                      Chive, Minced

 

Method:

Mix together all ingredients to make a pancake batter.

Prepare 12 pancakes.

img_5296

 

For the Braised Brisket:

1 each                                   Brisket

As needed                          Salt and Pepper

As needed                          Oil

1 cup                                     Onion, Medium Diced

1 cup                                     Celery, Medium Diced

½ cup                                    Carrots, Medium Diced

1 lb.                                       All Purpose Flour

5 qt.                                       Beef Stock

2 cup                                     Red Wine

8 oz.                                      Tomato Paste

1 each                                   Bay Leaf

1 sprig                                   Fresh Thyme

 

Method:

Season beef with salt and pepper.

Sear both sides in oil.

Remove meat from skillet (leave juices) and place in a deep roasting pan.

In the skillet add flour to make a paste (roux).

Add stock, wine, tomato paste, vegetables and herbs.

Pour over meat, cover with foil and place in a 350-degree oven for approximately 2.5 hours.

 

For the Sautéed Apples:

1 each                                   Apple, Peeled and Cut in Wedges

1 oz.                                      Sugar

2 oz.                                      Butter

 

Method:

Sauté apples in butter and sprinkle with sugar.

 


To Assemble:img_5298

Shred 16 oz. of the brisket and mix with your favorite BBQ sauce.

Place 1 pancake on a plate and top with some brisket.

Continue process until you have a 3 stack portion per serving.

Garnish with apples and additional BBQ sauce.

 

Pancakes meet brisket, brisket meet pancakes. Now let’s have Brinner! (Breakfast for Dinner.)

Traditional Pot Pie – Updated!

img_5292“Great American Pot Pie Day” only comes once a year, September 23. Homemade pot pie takes time and a good deal of effort, right? We are talking homemade not Marie Callender’s (that takes time too, just in the oven). Boca Grove Executive Chef Dominick Laudia and his staff have come up with a solution – “Island Turkey Pot Pie Empanada with Fruit Salsa” that easily serves four.

 

For the Pot Pie:

½ cup                    Butter

¼ cup                     Sweet Potato, Diced

½ cup                    Potato, Diced

½ cup                    Onion, Diced

½ cup                    Peas

½ cup                    Corn

½ cup                    Flour

32 oz.                    Chicken Stock

2 tbls.                    Honey

1 tsp.                     Jerk Seasoning

3 cups                   Roast Turkey Breast, Cooked and Diced

8 each                   Empanada Shells

As needed           Egg Wash, Beaten Egg Mixed with a Little Water

 

Method:

Saute all potatoes and the onion in the butter until soft.

Add flour and stir for 1 minute.

Whisk in stock and simmer until thick.

Add honey, jerk seasoning, peas and corn.

Remove and chill.

Place 2 oz. of mix in the center of an empanada shell and brush edges with the egg wash.

Fold over into a half-moon shape and press edges together with a fork.

Repeat for remaining empanada shells.

Deep fry in 350-degree oil until golden brown.

 

For the Fruit Salsa:

1 cup                     Pineapple, Diced

1 cup                     Mango, Diced

¼ cup                   Red Onion, Diced

2 tbls.                    Cilantro

1 oz.                       Rice Wine Vinegar

1 oz.                       Olive Oil

As needed            Salt and Pepper

 

Method:img_5294

Combine everything and season to taste.

 

To Assemble:

Serve two empanadas with fruit salsa.

 

Whether hand held or eaten with a fork, you now have a new twist on the traditional pot pie!

The Boca Grove Monte Cristo Sandwich!

img_4986“National Monte Cristo Day” is Saturday, September 17 and we here at Boca Grove know the best way to celebrate. Have lunch in the Boca Grove Grille Room and have our Monte Cristo sandwich that is on the menu. We are even going to take it one step further with the “Boca Grove Monte Cristo Sandwich with Raspberry Maple Syrup” recipe from our Executive Chef Dominick Laudia.

 

For the Monte Cristo Sandwich:

8 slices                                  Challah Bread, 1/2” slices

8 oz.                                      Turkey, Sliced

8 oz.                                      Ham, Sliced

8 oz.                                       Swiss Cheese, Sliced

8 each                                   Eggs, Beaten

4 oz.                                       Cooking Oil

 

Method:

Take two slices of the Challah bread and fill with 2 ounces each of turkey, ham and Swiss cheese.

Repeat to make three more sandwiches.

Heat the cooking oil in a skillet.

Dip each sandwich in the egg mixture.

Place a sandwich in the hot skillet and cook until the bread is golden brown on each side.img_4984

Remove from the pan and place on a baking sheet.

Repeat the process with the remaining three sandwiches.

Place the baking sheet with the sandwiches in a 350-degree oven for five minutes or until the cheese is melted.

Cut in half diagonally.

 

For the Raspberry Maple Syrup:

2 cup                                     Maple Syrup

1 cup                                     Fresh Raspberries

 

Method:

Combine both ingredients in a sauce pot.

Simmer until the raspberries soften.

Remove from heat, strain and serve.

 

img_4985

To Plate:

Place each sandwich on a plate and serve with the raspberry maple syrup and fresh raspberries.

 

You are now prepared to make food just like the fabulous kitchen staff at Boca Grove, or you can just stop in for lunch and have them cook it for you.

 

 

TV Dinners Re-Worked.

img_4884September 10th is “National TV Dinner Day”.  Originating in the 1950’s, the classic TV dinner had peas and corn, a meat of some kind, a starch and fruit, usually peaches. In honor of the TV dinner and its national day of honor Boca Grove’s Chef Dominick Laudia and his team re-worked the classic TV dinner meal in to a modern plate of “Twin Soup and Sandwich with an Inside Out Salisbury Steak Fritter and Modern Peas and Carrots.”

 

For the Twin Soup (Tomato and Yellow Pepper Soup):

For the Tomato Soup:

1 oz.                                       Olive Oil

1 tbsp. each                        Minced Onion and Garlic

4 cups                                   Fresh Tomato, Seeds Removed and Chopped

4 cups                                   Vegetable Stock

1 cup                                     Heavy Cream

As needed                          Salt and Pepper

 

Method:

In a sauce pot sauté the onion and garlic until tender.

Add tomato and stock.

Simmer until the tomato is soft.

Remove and place in a blender until smooth.

Remove and strain.

Return to sauce pot, add cream and season to taste.

Simmer for 10 minutes.

 

For the Yellow Pepper Soup:

1 oz.                                      Olive Oil

1 tbsp. each                        Minced Onion and Garlic

4 cups                                   Yellow Pepper, Chopped

4 cups                                   Vegetable Stock

1 cup                                     Heavy Cream

As needed                          Salt and Pepper

 

Method:img_4879

In a sauce pot sauté the onion and garlic until tender.

Add pepper and stock.

Simmer until the pepper is soft.

Remove and place in a blender until smooth.

Remove and strain.

Return to sauce pot, add cream and season to taste.

Simmer for 10 minutes.

 

 

For the Sandwich:

8 each                                   Sliced Gruyere Cheese

8 each                                   Bacon, Crisp

2 each                                   Fresh Peach, Cut in Wedges

2 tbsp.                                  Olive Oil

As needed                           Salt and Pepper

2 each                                   Ciabatta Hoagie Rolls

As needed                            Butter

 

Method:img_4880

Toss peach with oil and salt and pepper.

Roast in a 400-degree oven for 5 minutes, remove and chill.

Split open rolls and brush with butter.

Place cheese, bacon and peaches inside roll.

Press in panini machine or in a skillet (press down to toast).

Cut in half (each serving is a half of the sandwich).

 

For the Inside Out Salisbury Steak Fritter:

½ lb.                                     Ground Beef

1 each                                    Egg

2 oz.                                       Bread Crumbs

1 tsp.                                     Garlic Powder

1 tsp.                                     Onion Powder

1 oz.                                      Worchester Sauce

As needed                          Salt and Pepper

 

Combine all ingredients.

 

½ cup                                Mushrooms, Chopped Fine, Sautéed and Chilled

½ cup                                 Caramelized Onions, Chilled

As needed                          Flour

2 each                                   Eggs, Beaten

As needed                          Bread Crumbs

As needed                          Oil for Frying

 

Method:img_4881

Take 2 oz. of beef mix, fill with combination mushroom and onions forming into a ball.

Make four fritters and place one at a time in the flour first, than the eggs and then the bread crumbs.

Place in 350-degree oil and fry until golden brown.

Place in a 350-degree oven for 15 minutes.

 

For the Peas and Carrots (Green Pea Coulis and Ginger Fried Carrots):

For the Pea Coulis:

1 each                                   Shallot, Minced

2 tbsp.                                  Oil

2 cups                                   Green Peas

1 cup                                     Vegetable Stock

As needed                           Salt and Pepper

½ cup                                    Heavy Cream

 

Method:

In a sauce pan saute the shallot in oil.

Add peas and stock and simmer for 15 minutes.

Remove from heat, blend and strain.

Return to sauce pan and add heavy cream and season.

 

For the Ginger Fried Carrots:

2 cups                                   Carrots, Small Dice

4 oz.                                      Oil

1 oz.                                      Fresh Ginger

1 oz.                                      Olive Oil

1 tbsp.                                  Ginger Powder

As needed                          Salt and Pepper

 

Method:img_4878

Place ginger in oil and heat until slightly smoking.

Add carrot and fry until golden brown.

Remove and place on a paper towel.

Place in a bowl and season with olive oil, ginger powder and salt and pepper.

 

To Assemble:

Pour the soups simultaneously in a bowl.

Plate the soup bowl, sandwich, fritter and peas and carrots on the plate as desired.

Serve with Root Beer, Coke or your favorite soft drink.

 

Turn on your favorite TV channel, grab your TV tray table and enjoy this re-worked TV dinner. That’s a lot of TV.

 

 

Easy Clam Recipe for Labor Day!

IMG_4844Labor Day is the mark of the end of summer. The hopes of cooler weather around the corner and all the fun that comes with fall is now in sight. Labor Day for some also marks the end of grilling season. Boca Grove’s Executive Chef Dominick Laudia is sharing a grilling recipe that makes eating clams easy to eat without the shucking! Spend this Labor Day enjoying Chef’s “Grilled Clams Casino and Spicy Corn Soup Shooters”.

 

For the Casino Butter:

1/2 lb.                        Bacon, Minced

1 cup                           Peppers, Diced Fine

1 cup                           White Onion, Diced Fine

1/2 lb.                          Butter, Cut in Chunks

1/4 cup                        Plain Bread Crumbs

2 tbsp.                         Parsley, Chopped

 

Method: 

In a hot skillet add bacon and cook until crisp.

Remove from the pan and reserve half of the bacon fat in the pan.

Add peppers and onions and cook until tender.IMG_4847

Add butter and cook until melted.

Add bread crumbs and parsley.

Hold at room temperature.

 

 

For the Grilled Clams:

24 each                    Clams in Shell, Washed (6 per serving depending on the size of the clams)

 

Method:

Place on a hot charcoal grill and cover for 6 to 8 minutes or until the clams are open.

 

For Spicy Corn Shooters:

4 cups                         Corn Kernels, Fresh or Frozen

1 tbsp.                         Olive Oil

1 tsp.                            Shallot, Minced

2 cups                          Heavy Cream

1 tbsp.                          Chipotle Paste

1 tsp.                             Sriracha

As needed                    Salt and Pepper

 

Method:IMG_4848

In a sauce pot add the oil and shallot, cook until tender.

Add heavy cream and corn and simmer for 15 minutes.

Add chipotle and sriracha.

Remove from heat and place in blender until smooth.

Season to taste and chill.

 

To Assemble:

Place clams on a platter with the casino mixture in a bowl in the center of the platter.

Serve the shooters in small chilled glasses or mason jars.

 

Spend your Labor Day not laboring over your food. Enjoy something nice without the fuss and everyone will thank you.

Tailgating Food Just Got Better!

IMG_4843September 3rd is “National Tailgating Day” and we want you to be prepared for the whole tailgating season with the best food possible, so Boca Grove’s Executive Chef Dominick Laudia did just that for all of us. You will become the hit of the parking lot with his Bacon Wrapped Cheddar Cheese Hot Dog with Dark Beer Braised Onions and Spicy Asian Ranch Fries for four.

 

Bacon Wrapped Cheddar Cheese Hot Dog:

4 each                                   Large Hot Dogs, Split Lengthwise (don’t cut completely in half)

½ cup                                    Cheddar Cheese

4 each                                   Bacon Strips

4 each                                   Hot Dog Buns, Toasted on the Grill

 

Method:IMG_4840

Fill split hot dogs with cheese.

Wrap each dog with bacon and secure with toothpicks.

Wrap with foil, place on the grill for 15 minutes or until bacon is cooked.

 

For the Dark Beer Braised Onions:

2 cups                                   Onions, Sliced Thin

2 tbsp.                                  Oil

1 cup                                     Dark Beer

As needed                          Salt and Pepper

 

Method:IMG_4841

Place sauce pan on the grill.

Add oil and onions, cook until the onions become soft.

Add the dark beer and reduce by half.

Season as needed.

 

For the Spicy Asian Ranch Fries Sauce:

1 tbsp.                                  Srirachi

2 tsp.                                     Fish Sauce

2 tsp.                                     Soy Sauce

1 tsp.                                     Ginger Powder

1 tsp.                                     Garlic Powder

As needed                          Salt and Pepper

2 oz.                                      Scallions, Minced

 

Method:

Combine all.

 

For the Fries:

4 each                                   Potatoes, Baked and Cooled, Cut into Wedges

2 tbsp.                                  Oil

As needed                          Salt and Pepper

 

Method:IMG_4842

Combine potatoes, oil and season with salt and pepper.

Place on a hot grill for 5 minutes on each side.

Remove and toss in the spicy Asian mix.

 

To Assemble:Place the hot dog in the bun and top with onions, or plate them on the side. Fries placed on the side.

Now that your tummy is happy and fed go root on your favorite team to win the game. Happy tailgating.

Peaches All Dressed Up!

IMG_4685August is the month of the “Peach”! Boca Grove Executive Chef Dominick Laudia has pulled out the stops for “National Peach Month” with a “Peach and Duck Salad with a Basil Dijon Vinaigrette” that will easily serve four.

 


For the Salad:

4 each                                   Peach Halves, Diced

2 oz.                                      Red Onion, Finely Diced

2 each                                   Avocado, Diced

1 cup                                     Cherry Tomatoes, Cut in Half

1 cup                                     Pecans

4 cups                                   Mixed Green

1 cup                                     Crumbled Goat Cheese
IMG_4676

For the Dressing:

1 each                                   Egg Yolk

1 tsp.                                     Dijon Mustard

3 tbls.                                    White Balsamic Vinegar

½ cup                                    Salad Oil

2 oz.                                      Basil, Chopped

As needed                          Salt and Pepper

 

Method:

Whisk egg yolk, mustard and vinegar together in a bowl.

Slowly whisk in oil.

Season with basil, salt and pepper.

Combine all salad ingredients and toss with dressing.

 

For the Duck:

2 each                                   Boneless Duck Breast

As needed                           Salt and Pepper

 

Method:

In a non-stick skillet add seasoned duck breast skin side down.

On lower temperature cook duck until the skin is crisp, turn over and cook on the other side for 3 minutes.

Remove from pan and allow duck to cool.

IMG_4684

 

To Assemble:

Place salad on a plate.

Slice duck thin on bias and arrange around the salad.

 

Peaches have found their new favorite salad to be in, and trust me this may be your new favorite salad as well. It is “peachy”.

 

 

A Patriotic Plate to Celebrate!

IMG_4083Summer is full of patriotic holidays starting with Memorial Day and ending with Labor Day. The holiday right in the middle that shows up with a BANG!, July 4th, is full of red, white and blue. Boca Grove Executive Chef Dominick Laudia would not let us celebrate without the perfect dish to show our colors. Spend your holiday, or any summer day serving Chef’s 4th of July Red, White and Blue Chicken and Brown Rice Sliders for four.

 

For the Chicken and Brown Rice Burger:

2 lbs.                                     Ground Chicken

1 cup                                     Brown Rice, Cooked

2 each                                   Egg Whites

2 tsp                                      Salt and Pepper

 

Method:

Combine all ingredients and form into 12 patties (3 oz. each).

Place on a well-greased charcoal grill.

Cook 4 minutes on each side, or until the internal temperature is 165 degrees.

 

For the Tomato Relish “Red”:

2 cup                                     Tomato, Seeded and Diced

2 tsp                                      Balsamic Vinegar

2 tsp                                      Olive Oil

As needed                          Salt and Pepper

 

Method:

Combine all ingredients.

 

For the Fresh Mozzarella Cheese “White”:

2 cup                                     Fresh Mozzarella Cheese, Diced Fine

2 tsp                                      Olive Oil Flavored with Fresh Basil

2 tsp                                      White Balsamic VinegarIMG_4077

As needed                          Salt and Pepper

 

Method:

Combine all ingredients.

 

For the Blueberry Compote “Blue”:

2 cup                                     Blueberries, Chopped

2 tsp                                      Honey

2 tsp                                      Red Wine Vinegar

 

Method:

Combine all ingredients.

 

To Assemble:

Serve on toasted mini slider buns.

Top 4 sliders with the “red” topping, 4 with the “white” topping and 4 with the “blue” topping.

Each person is served one of each slider, a red, white and blue topped slider.

Add your favorite side.

 

Enjoy this healthy dish while you celebrate the good old USA!

A Meal for Dad That is Fit for a King!

IMG_4068Father’s Day is quickly approaching and what better way to show him your love than a with a perfect dish. Boca Grove Executive Chef Dominick Laudia has given us a “Foodie Friday” meal to make dad proud with his “Big Daddy Craft Beer Marinated Skirt Steak Sandwich”.

 

For the Skirt Steak:

2 lbs.                                     Skirt Steak

1 bottle                                Craft Beer

¼ cup                                    Onions, Sliced

½ cup                                    Soy Sauce

2 tbls.                                    Honey

2 cloves                                Garlic, Smashed

 

Method:

Marinate skirt steak in the beer, onions, soy sauce, honey and garlic for 30 minutes.

On a hot BBQ grill place the skirt steak and grill for 3 to 4 minutes on each side.

Remove and let rest before slicing.

Slice skirt steak thin and across the grain.

 

For the Hoagie Roll:

1 cup                                     Spicy Mayo (1 cup Mayo, 2 oz. Sriracha)

4 each                                   Hoagie Roll, Buttered and Toasted

2 cups                                   Cheddar Cheese, Shredded

 

Method:

Toast the hoagie roll.

Spread spicy mayo on the toasted hoagie.

 

For the Sandwich:IMG_4071

12 each                                Onion Rings, Fried

1 cup                                     Pickles, Sliced

1 lb.                                       French Fries, Fried

4 each                                   Jalapeno, Sliced

12 pcs.                                  Bacon Strips, Cooked

4 each                                   Lettuce, Shredded

8 slices                                  Tomato, Sliced

 

To Assemble:

Top one side of the hoagie roll with the sliced skirt steak.

Top the steak with the cheddar cheese.

Then top with lettuce, jalapeno slices, tomato slices, bacon, French fries and onion rings.

Place the other side of the hoagie roll on top.

 

For the Grilled Watermelon:IMG_4073

4 each                                   Watermelon Wedges

2 tbls.                                    Olive Oil

As needed                           Salt and Pepper

 

Method:

Drizzle watermelon slices with olive oil.

Place on a hot grill, 2 minutes on each side.

 

IMG_4069Cook this meal for dad on Father’s Day, or any day he asks, and he will feel like a king. Just don’t forget his favorite beer on the side and forget the tie!