Steak Sandwich

Directions: Use Italian bread or French baguette. Smear chimichurri sauce and red pepper aioli. Place steak on top of dressed bread, top with french fries and drizzle cheese sauce over top.

Sofrito Marinade

Follow Chef Ricardo’s infamous sofrito recipe. Once cooked, take 4 cups of sofrito and add 1 cup red wine vinegar and ½ cup of the juice from green olives. Marinate the steak for 4-6 hours and cook.

Chimichurri Sauce

  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 ½ cup parsley
  • 2/3 cup cilantro
  • 1/3 oregano
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp red pepper flake
  • 1 tsp salt

Directions: Add all ingredients to blender or food processor

Roasted Red Pepper Aioli

  • 3 roasted peppers from bottle
  • ½ lemon juice
  • 8 fl oz mayonnaise

Directions: Add all to blender and store in refrigerator.

French Fries

Directions: Cut potatoes and cook for 5 minutes at 350 in the deep fryer. Let cool and store in the refrigerator until ready to use. Cook again for 3-4 minutes or until golden brown. Add salt and pepper and serve.

Cheddar Cheese Sauce

  • 1 bulb garlic
  • 2 shallots
  • 30 fl oz milk
  • 1 pint heavy cream
  • 1 lb cheddar cheese
  • 1 tbsp Worcestershire sauce
  • 1/2 tbsp hot sauce
  • ½ cup butter
  • ½ cup flour

Directions: Take the milk, garlic, shallots, and heavy cream in a pot and heat at medium heat for 30 minutes. In a separate pot melt the butter and add the flour, cook for 3-4 minutes and add 2 cups of milk a little bit at a time while whisking. Remove shallots and garlic and pour butter and flour mixture to the remaining milk. Add cheese, Worcestershire sauce and hot sauce and whisk. Cook for 10 minutes in medium heat until cheese has fully melted.

Lava Cake

  • ½ lb bittersweet chocolate
  • ½ lb unsalted butter
  • 6 eggs
  • 1 ½ cups cane sugar
  • ½ cup pastry flour

Directions: Preheat the oven to 400º and butter the inside of 15 40z ramekins. Sprinkle ramekins with sugar and tap to remove excess sugar. In a double boiler, melt chocolate and butter together, while whisking until thoroughly melted. In a large bowl, whisk together the eggs, sugar & flour until blended. Slowly whisk the chocolate into the egg mixture until combined. Split the mixture in half and pour into the ramekins (about 1/3 cup per ramekin). Put ramekins on a baking sheet and place in oven for 10-12 minutes until the tops are firm and beginning to crack. Remove from oven and serve immediately. Serve with a scoop of ice cream on the side.

For white chocolate lava cakes:

  • Fresh raspberries
  • 10 oz of white chocolate
  • 2/4 cup butter
  • 4 tablespoon cane sugar
  • 2 tablespoon of pastry flour
  • 4 eggs

Directions: In a salad bowl beat egg and sugar and whisk in flour. In a saucepan add water halfway to medium heat and place bowl on top. Add butter and chocolate until melted and mixed. Mix chocolate in with egg and sugar mixture until smooth. Leave mixture in the refrigerator for an hour to thicken. Preheat oven to 460º and grease tin cup of muffin mold. Fill 2/3 of cup or mold with mixture and top with raspberries. Heat in over for 7 to 8 minutes. Take out the cakes and pull them carefully out the mold and serve while still warm.

Coconut Ice Cream

  • 1/ 2 cup milk
  • 1 (5.46 fl oz) can organic coconut milk
  • 3 (5.4 oz) can cream of coconut
  • 1 can organic condensed milk
  • 1 ½ cup unsweetened flaked coconut

Directions: Combine the milks and cream of coconut in a blender and mix thoroughly. Add coconut and blend. Pour into the ice cream maker, and freeze.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s