Posts Tagged ‘Central Market’

  • 2 Free Range Eggs per person
  • 1 teaspoon Truffle Salt
  • Ottavio Extra Virgin Olive Oil
  • Fresh Asparagus
  • Toast Points
  • Fresh Strawberry for Garnish

 

 

 

 

 

 

  1. Place a small amount of Olive Oil in Sauté Pan and heat over medium high heat
  2. Cut Asparagus into desired size, making sure to remove woody ends.  Sauté for 3 – 4 minutes or until bright green.
  3. Beat Eggs until frothy and pour over Asparagus, scramble or cook in omelet.  When almost done sprinkle with Truffle Salt.
  4. Serve with Toast Points and garlic with sliced Strawberry.

Best Served with Champagne or Mimosas ……….I suppose a Bellini will do nicely also.

 

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The Boerne Cooking Connection Team
Emil, Darlene and Teri

entered a Cooking Competition

The Taste of the Hill Country, a fundraiser for Any Baby Can

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We decided to do a Luau Theme for Decorations and Food……

We Created Food Art…….Swans, Tiki Huts and of course our H-E-B Sign

We then prepared 500 Skewers of Shrimp – Pineapple – Chicken – Red Bell Pepper – Beef – Green Bell Pepper – Sausage – Cherry Tomato

and

500 Skewers of Pineapple – Green Grape – Mango – Red Grape – Papaya – Strawberry

Four half sheet Waikiki Carrot Cakes with Coconut Pineapple Mango Tequila Icing

and served Five Cases of Pinot Noir

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We were up against fierce competition, all well known restaurants:

Brio Tuscan Grill

La Gloria

Los Barrios

Hungry Horse

Maggianos Little Italy

Joe’s Crab Shack

EZ’s Restaurant

La Cascade at Tapitio Springs

Kronkosky Place Catering

K Hill Barbeque Company

Fralo’s Pizza Truck

Attendees were asked to vote for their favorite presentation and favorite food

WE WON……………BEST IN SHOW

AND

FIRST PLACE IN FOOD

Our humble little team from Cooking Connection is so very proud of this accomplishment!

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  • 1 pound Salmon
  • 1 jar Cookwell & Company Red Pepper & Tomato Soup
  • 1 can Creamed Corn
  • 2 cups small Red Potatoes, halved
  • 1 cup Onion, diced
  • 2 cups Carrot, chopped into 1/4 inch cubes
  • 1 carton Central Market Organics Vegetable Broth
  • 4 tablespoons Butter

 

 

 

 

 

 

Poach Salmon in water or bake in oven until done and flakey

Saute Onion in butter until translucent, add Potatoes and Carrot and mix to incorporate.  Add Roasted Red Pepper & Tomato Soup, creamed Corn and Vegetable Broth, bring to boil, reduce heat and simmer for 20 minutes or until vegetables are soft.

Place in serving bowls and garnish with creme fraiche and a sprinkle of dill.

  • 2 pounds Beef, cubed
  • Adam’s Reserve Peppercorn & Garlic Rub
  • 4 tablespoons Olive Oil
  • 1 cup each: Onion, Celery and Carrot, diced and chopped
  • 1 container Central Market Organics Chicken Broth
  • 1 can Fire Roasted Tomatoes with Garlic
  • 1 can Kidney Beans
  • 1 jar Green Valley Ranch Moroccan Sauce


 

 

 

 

 

 

 

Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides

When browned, add Chopped Vegetables and sauté for 10 minutes

 

 

 

 

 

 

Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally

 

 

 

 

 

 

Serve with crusty bread

  • 1 pound bag Coldwater Salad Shrimp, thawed
  • 1 jar Global Palate Thai Green Curry Sauce
  • 1 – 7 ounce container diced 3 color Bell Pepper
  • 1 1/2 cups uncooked Rice
  • 3 cups Central Market Organics Chicken Broth
  • Place Rice, Chicken Broth and 1/2 jar Green Curry Sauce in pot with lid and bring to boil, reduce heat to medium low and cover.  Simmer until all liquid is absorbed, about 20 minutes.  Remove from heat and let sit covered for 5 minutes.  Place Rice, remainder of Curry Sauce, Shrimp and Bell Pepper in a bowl and toss to incorporate all ingredients.

    Serve on Lettuce or Cabbage Leaves or just place on serving plate.

  • 2 pounds Roast, cubed
  • 1 container Central Market Organics Beef Broth
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 2 cups Bodacious Red Wine
  • 1 bag Pearl Onions
  • 1 – 16 ounce bag Carrot Chips
  • 1 – 10 ounce bag Baby Bella Mushrooms, sliced

Heat 1/2 cup Olive Oil in Dutch oven or heavy pot over high heat, sear Beef Cubes

Add Bodacious Red Wine and bring to boil, boil for 8 minutes

Add Broth, Soppin’ Sauce, Onions, Carrots and Mushrooms

Bring back to a boil, reduce heat and simmer for 45 minutes

Place in serving dishes

  • 1 medium Onion, chopped
  • 1 jar Orti di Calaria Arrabbiata Sauce
  • 1 large Sweet Potato, cubed
  • 2 cups Central Market Organics Vegetable Broth
  • 1 can Great Northern Beans
  • 4 tablespoons Adam’s Reserve Garam Masala
  • 1/2 cup Peanut Butter

Chop Onion and Sweet Potato

Place 6 tablespoons Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, saute Onion and Sweet Potato along with Garam Masala for 8 minutes

Add Arrabbiata Sauce, Vegetable Broth and Beans, simmer for 25 minutes

Stir in Peanut Butter and mix well to incorporate

Serve with Flat Bread that has been heated on the griddle with Olive Oil

  • 1 carton Central Market Organics Chicken Broth
  • 1 jar Green Valley Ranch Creole Simmering Sauce
  • 2 cans Diced Tomatoes with Celery, Onion and Bell Pepper
  • 1 pound Raw Shrimp, peeled and deveined
  • 4 links Garlic Chicken Sausage
  • 2 cups uncooked Long Grain Rice

Slice Sausage

Heat Dutch oven or large pot over high heat and add Shrimp and Sausage Slices, heat for 3 minutes

Add Broth and Creole Sauce, bring to a boil

Add Tomatoes and Rice return to a boil and cover, simmer for 20 to 30 minutes or until liquid is absorbed and rice is soft

Enjoy!

  • 2 Duck Breasts, skin removed
  • 1 cup Graisse de Canard (Duck Fat)
  • 1 carton Central Market Organics Chicken Broth
  • 1 jar Star Chef Dried Cherry Steak Sauce
  • 2 Leeks
  • 1 cup Pinot Noir

Trim Leeks and split lengthwise, rinse well and Julienne, pat dry.

Heat Duck Fat until very hot, add leeks and saute until browned and crisp, about 3 minutes, drain on paper towel and sprinkle with Sea Salt.

Cut Duck Breasts into thin strips

Brown in Dutch oven or large pot with one tablespoon Duck Fat, when browned, add Pinot Noir and bring to a boil, Add Cherry Sauce and Chicken Broth, bring to a boil, reduce heat and simmer for 20 minutes.

Ladle into serving dishes and top with generous portion of Frizzled Leeks

This Holiday Salad with all the colors of the Season and the wonderful tastes of the South

will make you think you are sitting in Forsyth Park in Savannah!

  • 1 container Central Market Organics Baby Spinach and Baby Kale
  • 1 container Feta Cheese
  • 1 container Zeema Tomatoes, halved
  • 1 container Champagne Sweet Tomatoes, halved
  • Cookwell & Company Watermelon Vinaigrette
  • 1/2 cup or more Glazed Pecans

Mix Greens with Feta and Tomatoes.  Pour over Watermelon Vinaigrette and toss well to incorporate.

Top with Glazed Pecans