Kuster Dental: Food & Wine

Marinated Asparagus Salad

Posted on: June 17th, 2014 by James No Comments

This recipe is a delightful combination of prosciutto, caramelized pearl onions, gruyere cheese, and roasted garlic focaccia.  We learned to make this at one of Chef Christian’s cooking demonstrations and think it is a wonderful way to kick-off summer.

Yield

4 servings
Active Time
30 Minutes

Total Time

3 1/2 Hours (with marinating time)

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Ingredients

2 lbs Asparagus – local if possible

8-12 Slices Prosciutto

6 oz Gruyere Cheese – grated or chopped

8 pc Roasted Garlic Focaccia

1 C Herb Vinaigrette

2 tsp Garlic, chopped

1 Lemon – juiced

1 lb Pearl Onions

4 T Olive Oil

4 T Butter

Salt & Pepper, to taste

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Instructions

  1. Break asparagus end – don’t cut.
  2. Toss with olive oil, salt, and pepper and roast or grill for 3-5 minutes.
  3. While still warm toss asparagus with herb vinaigrette, garlic, lemon juice, salt and pepper.
  4. Let marinate for 2-3 hours.
  5. Toss pearl onions with butter, salt and pepper and roast for 30-40 minutes at 350 degrees or until golden brown.
  6. Toast focaccia with roasted garlic, olive oil, and truffle oil for 5-10 minutes.
  7. Assemble and serve.

Stuffed Chicken Breast

Posted on: May 20th, 2014 by James No Comments
Chef Christian's Stuffed Chicken Breast

Chef Christian’s Stuffed Chicken Breast

Another one of Chef Christian’s Wine & Cooking Demo Dinners has resulted in another great dish to share.  This time we made these great stuffed chicken breasts.  I hope you enjoy them as much as I did!

 

Yield

4 servings

Active Time

30 Minutes

Total Time

45 Minutes

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Ingredients

4 boneless, skinless Chicken Breasts (thicker breasts preferred)

1 C Ricotta Cheese

¼ C Parmesan Cheese, grated

2 C Spinach, chopped

1 tsp Garlic, chopped

2 C Italian Sausage, crumbled

2 Tbsp Green Onion, chopped

Salt & Pepper, to taste

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Instructions

  1. Cut a small “pocket” into the thicker portion of each breast.
  2. Combine Ricotta Cheese, Parmesan Cheese, Spinach, Garlic, Italian Sausage, and Green Onion together in a bowl to form stuffing.
  3. Stuff each chicken “pocket” with mixture.
  4. Season each breast with salt & pepper on both sides.
  5. Sear chicken breasts on each side for 3 minutes and then finish in 350 degree oven for 10 minutes or until cooked through.
  6. Serve with a smoked tomato marinara sauce.

Blue Crab Cakes

Posted on: May 13th, 2014 by James No Comments
I went to a cooking demo at Christian’s Bisto and Chef Christian prepared these wonderful crab cakes.  I just had to share the recipe. Serve with the Sriracha Aioli.

Yield

4 servings

Active Time

15 Minutes

Total Time

30 Minutes

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Ingredients
1 lb crab meat
1/4 cup Mayo
1/4 cup Celery, Onion, & Bell Pepper – diced small and cooked
Juice of 1 lemon
4 Tblsp Bread Crumbs
1/4 cup flour
1 tsp garlic
2 Tblsp Green Onion
1/2 cup shredded carrots
Salt & Pepper to taste

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Instructions

1. Take cooked ingredients and toss with crab meat.

2.  Add remaining ingredients, mix well, and form into desired shapes.

3.  Dip each side of crab cake in flour and sauté each side approximately 2-3 minutes.

Sriracha Aioli

Posted on: May 8th, 2014 by James No Comments

This recipe comes from Chef Christian at Christian’s Bistro in Plover, WI.  Chef made this for a cooking demo dinner I attended recently.  The Aioli pairs wonderfully with his Blue Crab Cakes.

Yield

4 servings

Active Time

15 Minutes

Total Time

15 Minutes

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Ingredients

1 egg yolk

1 whole egg

1 cup vegetable oil

juice of one lemon

juice of one lime

1 Tblsp Sweet Chile Sauce

1 tsp garlic

4 Tblsp Sriracha Sauce

1 Tblsp Cilantro

1 Tblsp Green Onion

Salt & Pepper to taste

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Instructions

1.  In a food processor blend egg for 2 minutes.

2.  Slowly incorporate the vegetable oil.

3.  Add remaining ingredients.

4.  Add salt & pepper, to taste.

Grilled Asparagus Salad with Lemon-Parmesan Vinaigrette

Posted on: April 7th, 2014 by James No Comments

My sister found this great salad on Pinterest from EasyEats. It is easy to make and incredibly delicious.  A perfect start to spring!

Yield

4

Active Time

15 Minutes

Total Time

15 Minutes

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Ingredients
¼ cup lemon juice
½ cup grated parmesan cheese, plus more for sprinkling
1 clove garlic, finely chopped
½ teaspoon dijon mustard
¼ cup olive oil
Salt and pepper
2 bunches fresh asparagus, ends trimmed
½ cup thinly sliced radishes
½ cup shredded carrots
½ cup edamame
8 slices bacon, cooked and crumbled

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Instructions

  1. In a medium bowl, whisk together the lemon juice, cheese, garlic and mustard.
  2. Slowly stream in the oil, whisking constantly to combine.
  3. Season with salt and pepper.
  4. On a heated grill or grill pan, cook the asparagus, turning once, about 3 minutes total.
  5. In a large bowl, toss together the radishes, carrots and edamame.
  6. Top with the asparagus and bacon.
  7. Drizzle with the vinaigrette and sprinkle with parmesan.

A Quick and Easy Tomato Sauce

Posted on: October 22nd, 2013 by James No Comments

The other night I was craving pasta.  More specifically, I was craving the taste of fresh, crushed tomatoes combined with basil and oregano.  Not having a tomato sauce handy I did what anyone with an Internet connection and a tablet would do and I surfed for a recipe.  I came across this one and it sounded both delicious and something I could tackle with limited time (I didn’t get my craving until 6:00 p.m. on a Saturday night and knew I’d still have to go to the grocery.)

The sauce was delicious, but be warned, the red pepper gives it more of a “bite” than I’d anticipated.  I put this over whole wheat spaghetti, garnished it with fresh basil, oregano, and shaved parmesan cheese, and served it with a simple salad.  Unfortunately, as a result it didn’t satisfy my craving for the flavor of fresh, ripe tomatoes, but I’ll make it again regardless.

 

Yield

Makes about a quart of tomato sauce.

Active Time

30 minutes

Total Time

45 minutes

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Ingredients

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon

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Instructions

  1. Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan.
  2. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown.
  3. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes.
  4. Remove from heat and carefully take a taste.  If the sauce needs more salt add it now.
  5. Stir in the lemon zest.

Dining in Chicago

Posted on: October 16th, 2013 by James No Comments

While in Chicago last month for the Greening the Heartland Conference I wandered west on Randolph to an area the concierge referred to as  restaurant row.”  Just west of Harpo Studios I came across City Winery Chicago, and given my love of wines and wineries, decided to check it
out.  The restaurant has a lovely patio area out front and a large, open dining area with exposed beams, and large, glass walls that show off the stainless tanks. Since I was dining alone, I hopped up to the bar and started talking to the bartender about which wines they make on-premises.  I settled on a glass of the 2012 West Loop Red which is a blend of Lodi Valley Zinfandel and Petit Sirah.  Once I had my selection made, she immediately
offered to give me a tour, so glass of wine in hand, off we went.  The operation doesn’t seem large, but very organized and they do produce several different varietals on-site.  Post tour I decided on an order of the burrata with marinated tomatoes accompanied by chilled, grilled asparagus.  Both were wonderful, but I’ll confess I’m a sucker for good burrata any time.  So, next time you’re in Chicago and looking for someplace new to eat, check out City Winery Chicago, 1200 W Randolph Street.

Nice Paella Wine

Posted on: June 11th, 2013 by James No Comments

I was invited to some friends home for dinner the other evening and they were serving paella prepared over an open fire on their patio so I went in search of a nice Spanish red to take with me.  I immediately thought of something from Rioja and found a wonderful Tempranillo that was full-bodied, smooth, and complemented the flavors of the paella beautifully.  This 2007 Vina Eguia Rioja Reserva is a great addition to my cellar.

A Great Little Sauce

Posted on: June 6th, 2013 by James No Comments

I was having dinner with my good friend Cindy the other night and she made fish tacos.  The added little touch that really made them sing was the remoulade sauce she whipped up.  This really moved the tacos to a whole new level.  I bet this would be great as a dipping sauce for chicken fingers, too.  🙂

Yield

1 1/2 cups

Active Time

15 Minutes

Total Time

2 1/4 Hours

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Ingredients

1 1/4 cups mayonnaise

1/4 cup Creole mustard

1 Tbsp sweet paprika

1-2 teaspoons Cajun or Creole seasoning

2 teaspoons prepared horseradish

1 teaspoon dill pickle juice

1 teaspoon Tabasco

1 large clove garlic, minced

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Instructions

  1. Mix all the ingredients together in a medium bowl.
  2. Let the mixture sit, covered, in the refrigerator for 2 hours before serving.

A Textbook Wine

Posted on: June 4th, 2013 by James No Comments

While at the Phoenix Hotel in San Francisco over the weekend I ventured into the attached Chambers Eat + Drink for an after dinner glass of wine.  From their extensive listing I chose a glass of the 2011 Textbook Napa Valley Cabernet Sauvignon.  The wine was big, bold, and a joy to drink. The was a small hint of jamminess on the front end and then the finish had a touch of oakiness.  Very enjoyable.