Thursday Recipes

Blue Cheese, Honey & Shallot Fruit Pastries

Posted by Annette Bellisari on

Blue Cheese, Honey & Shallot Fruit Pastries

Ingredients

1 pound of fresh Blueberries(can sub strawberries or add)

1 lime

2 tsp Lime juice, freshly squeezed or bottled

2 tablespoons of Bellisari’s Blue Cheese, Honey & Shallot Spread

2 sheets 1 box of puff pastry dough

3 tbsp Granulated sugar

2 1/2 tsp vanilla

3 tbsp Butter

1 8-ounce block Cream cheese

Directions:

Adjust your oven rack to the center position. Preheat your oven to 400 degrees. Place one thawed-out sheet of puff pastry on a lightly-floured surface and unfold it. Cut out four squares from the sheet of puff pastry.

Score dough before putting in the oven.

While baking in the oven, the scoring will encourage the puff pastry dough to lightly rise in a beautiful way around the fruit and cream cheese filling. Prick the center of the dough a few times with a fork.

Repeat this cutting-out process for the second sheet of puff pastry dough. Gather the dough scraps together, roll them out, and create two additional puff pastry circles. Place the rounds on baking sheets lined with parchment paper or silicone baking mats.

Add the cream cheese, Bellisari’s Blue Cheese, Honey & Shallot Spread, granulated sugar, lime zest, lime juice, and vanilla to the bowl of a stand mixer. Blend until all ingredients are incorporated, and the mixture is smooth and creamy. Place two tablespoons of the cream cheese mixture in the center of each dough round. With the back of a spoon, spread out the cream cheese leaving a 1/4-inch border.

On half of the puff pastry desserts, place rinsed and dried blueberries over the cream cheese.

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Blue Cheese, Honey & Shallot Fruit Pastries

Posted by Annette Bellisari on

Blue Cheese, Honey & Shallot Fruit Pastries

Ingredients

1 pound of fresh Blueberries(can sub strawberries or add)

1 lime

2 tsp Lime juice, freshly squeezed or bottled

2 tablespoons of Bellisari’s Blue Cheese, Honey & Shallot Spread

2 sheets 1 box of puff pastry dough

3 tbsp Granulated sugar

2 1/2 tsp vanilla

3 tbsp Butter

1 8-ounce block Cream cheese

Directions:

Adjust your oven rack to the center position. Preheat your oven to 400 degrees. Place one thawed-out sheet of puff pastry on a lightly-floured surface and unfold it. Cut out four squares from the sheet of puff pastry.

Score dough before putting in the oven.

While baking in the oven, the scoring will encourage the puff pastry dough to lightly rise in a beautiful way around the fruit and cream cheese filling. Prick the center of the dough a few times with a fork.

Repeat this cutting-out process for the second sheet of puff pastry dough. Gather the dough scraps together, roll them out, and create two additional puff pastry circles. Place the rounds on baking sheets lined with parchment paper or silicone baking mats.

Add the cream cheese, Bellisari’s Blue Cheese, Honey & Shallot Spread, granulated sugar, lime zest, lime juice, and vanilla to the bowl of a stand mixer. Blend until all ingredients are incorporated, and the mixture is smooth and creamy. Place two tablespoons of the cream cheese mixture in the center of each dough round. With the back of a spoon, spread out the cream cheese leaving a 1/4-inch border.

On half of the puff pastry desserts, place rinsed and dried blueberries over the cream cheese.

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Saigon Salmon with Sticky Rice

Posted by Annette Bellisari on

Saigon Salmon with Sticky Rice

Serves 4

Ingredients

4 (6 ounce) salmon fillets

1 jar of Bellisari’s Saigon Street Sauce

1/4 cup honey

1/4 cup soy sauce

1 Tablespoon minced garlic

2 Tablespoons vegetable oil

2 Tablespoons freshly squeezed lime juice

1 1/2 teaspoons garlic chili paste

1 teaspoon sesame oil

1 cup white rice

2 tablespoons rice wine vinegar

1 spring of fresh rosemary for garnish

Directions

Add the honey, soy sauce, garlic, vegetable oil, lime juice, garlic chili paste, and sesame oil to a resealable plastic bag. Add the salmon fillets to the bag, seal and refrigerate for 30 minutes. Cook the rice according to the package. Add the rice wine vinegar to the cooked rice and stir to combine.

Preheat the grill to 450°F.

Remove the salmon from the marinade and place fillet side down onto the grill and grill for 4 minutes.

Flip the salmon and grill for 3 minutes more. The last two minutes brush the salmon with Bellisari’s Saigon Street Sauce. Serve the salmon on the bed of sticky rice and enjoy!

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Saigon Salmon with Sticky Rice

Posted by Annette Bellisari on

Saigon Salmon with Sticky Rice

Serves 4

Ingredients

4 (6 ounce) salmon fillets

1 jar of Bellisari’s Saigon Street Sauce

1/4 cup honey

1/4 cup soy sauce

1 Tablespoon minced garlic

2 Tablespoons vegetable oil

2 Tablespoons freshly squeezed lime juice

1 1/2 teaspoons garlic chili paste

1 teaspoon sesame oil

1 cup white rice

2 tablespoons rice wine vinegar

1 spring of fresh rosemary for garnish

Directions

Add the honey, soy sauce, garlic, vegetable oil, lime juice, garlic chili paste, and sesame oil to a resealable plastic bag. Add the salmon fillets to the bag, seal and refrigerate for 30 minutes. Cook the rice according to the package. Add the rice wine vinegar to the cooked rice and stir to combine.

Preheat the grill to 450°F.

Remove the salmon from the marinade and place fillet side down onto the grill and grill for 4 minutes.

Flip the salmon and grill for 3 minutes more. The last two minutes brush the salmon with Bellisari’s Saigon Street Sauce. Serve the salmon on the bed of sticky rice and enjoy!

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Saigon Millionaire Bacon Skillet

Posted by Annette Bellisari on

Saigon Millionaire Bacon Skillet

Serves 4 to 6

Ingredients

1/4 cup Bellisari’s Saigon Street Sauce

1/2 teaspoon freshly ground black pepper

1 teaspoon sea salt

1 pound thick-cut bacon (about 10 slices)

6 eggs

One bunch fresh parsley

Instructions

Arrange rack in the center of the oven and heat to 350°F. Line a rimmed baking sheet with aluminum foil. Layer the bacon on the rimmed baking sheet and brush each slice with Bellisari’s Saigon Street Sauce.

Bake for 15 minutes. Flip the slices and bake until the bacon is chewy, deeply caramelized, and the fat is rendered, 15 to 20 minutes more.

Remove the bacon from the oven and set aside until the sugar sets slightly, about 1 minute. Use tongs to transfer the slices to a clean sheet of aluminum foil or parchment paper. Cool. Slice into thin ¼ inch strips.

Using a cast iron skillet, cook each egg to your liking (I prefer over easy). Toss the bacon strips on the cooked egg and garnish with fresh parsley. *For a spicier version add a dash of cayenne pepper. 🌶

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Saigon Millionaire Bacon Skillet

Posted by Annette Bellisari on

Saigon Millionaire Bacon Skillet

Serves 4 to 6

Ingredients

1/4 cup Bellisari’s Saigon Street Sauce

1/2 teaspoon freshly ground black pepper

1 teaspoon sea salt

1 pound thick-cut bacon (about 10 slices)

6 eggs

One bunch fresh parsley

Instructions

Arrange rack in the center of the oven and heat to 350°F. Line a rimmed baking sheet with aluminum foil. Layer the bacon on the rimmed baking sheet and brush each slice with Bellisari’s Saigon Street Sauce.

Bake for 15 minutes. Flip the slices and bake until the bacon is chewy, deeply caramelized, and the fat is rendered, 15 to 20 minutes more.

Remove the bacon from the oven and set aside until the sugar sets slightly, about 1 minute. Use tongs to transfer the slices to a clean sheet of aluminum foil or parchment paper. Cool. Slice into thin ¼ inch strips.

Using a cast iron skillet, cook each egg to your liking (I prefer over easy). Toss the bacon strips on the cooked egg and garnish with fresh parsley. *For a spicier version add a dash of cayenne pepper. 🌶

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Balsamic Shallot with whole Chicken

Posted by Annette Bellisari on

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Balsamic Shallot with whole Chicken

Posted by Annette Bellisari on


Crab Cake Skewers

Posted by Annette Bellisari on

Crab Cake Skewars

Yield 24 Balls

Ingredients

8 ounces cream cheese, room temperature

3/4 cup finely grated Parmesan cheese, divided

1 large egg

1/4 cup sour cream

1 teaspoon finely grated orange peel

1/2 teaspoon finely grated lemon peel

4 teaspoons plus 2 tablespoons chopped fresh chives, divided

1/4 teaspoon coarse kosher salt

Large pinch of cayenne pepper

6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded

1 cup panko breadcrumbs

1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans

Fresh chives, cut into pieces

6-inch wooden skewers

1 jar of Bellisari’s Blue Cheese, Honey & Shallot Spread or Bellisari’s Blistered Jalapeno & Fig Spread for dipping.

Preparation

Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead-this will keep balls more firm. Cover and chill.

Preheat oven to 350°F. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Roll 1 generous tablespoon crab mixture into the bread mixture Sprinkle rounded teaspoon of panko mixture over each (some may be left over). Gently slide on each skewer. (3-4 each skewer)

Arrange on baking sheet; let stand at room temperature. Bake at 350 for 6 to 8 minutes.

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Crab Cake Skewers

Posted by Annette Bellisari on

Crab Cake Skewars

Yield 24 Balls

Ingredients

8 ounces cream cheese, room temperature

3/4 cup finely grated Parmesan cheese, divided

1 large egg

1/4 cup sour cream

1 teaspoon finely grated orange peel

1/2 teaspoon finely grated lemon peel

4 teaspoons plus 2 tablespoons chopped fresh chives, divided

1/4 teaspoon coarse kosher salt

Large pinch of cayenne pepper

6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded

1 cup panko breadcrumbs

1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans

Fresh chives, cut into pieces

6-inch wooden skewers

1 jar of Bellisari’s Blue Cheese, Honey & Shallot Spread or Bellisari’s Blistered Jalapeno & Fig Spread for dipping.

Preparation

Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead-this will keep balls more firm. Cover and chill.

Preheat oven to 350°F. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Roll 1 generous tablespoon crab mixture into the bread mixture Sprinkle rounded teaspoon of panko mixture over each (some may be left over). Gently slide on each skewer. (3-4 each skewer)

Arrange on baking sheet; let stand at room temperature. Bake at 350 for 6 to 8 minutes.

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