Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

The dip;
4 slices yellow onions cut about 1/2 inch thick
olive oil
1/2 cup cilantro leaves
12 cup sour cream
1/4 cup pinenuts
14 cup cream cheese
2 t lime juice
1 t granulated onion
1 t chili powder
1 t granulated garlic
14 t cumin
salt and pepper to taste

Brush or spray the onion slices with olive oil
grill until very tender about 15 minutes
turning once during cooking time

put the grilled onion slices in a food processor add the remaining ingredients and process until smooth
transfer to a serving bowl and serve with chips

dressing:
3 T olive oil
2 T honey divided
2 T champange vinegar divided
salt and pepper to taste

8 large or 12 small fresh figs

5 to 6 cups loosely packed baby arugula
2 to 3 ounces asiago, parmigiano-reggiano or dry jack cheese

trim the stems of the figs and cut length wise.  Arrange cut side up on a platter
whisk together the reserved honey and vinegar until completely blended.  Lighly brush on the figs

grill figs cut side down until warm and lighly caramelized about 2 minute and turn.
set aside

place the arugula in a large bowl.  whisk the dressing one more time and lighly dress greens

arrange the arugula amoung 4 plates
arrange the warm figs on the arugula
curl the cheese over the top.

Marinade:
1/4 cup olive oil
2 T lemon juice
2 T chopped italian parsley
2 t dried oregano
1 1/2 t minced garlic
1 t lemon zest
salt and pepper to taste
1/4 t crushed red pepper flakes
Whisk together

20 jumbo shrimp, deveined and peeled

Marinade the shrimp for 30 mintues

Thread the shrimp on to skewers, sprinkle with the bread crumbs and grill
 serve warm

1 tablespoon fine dried bread crumbs or panko

4 green onions choarsely chopped
1 habanero chile, stemmed, seeded and coursely chopped
3 tablespoons canola oil
2 tablespoons lime juice
1 tablespoons granulated garlic
2 teaspoons dried thyme
2 teaspoons all spice
1 teaspoon sugar
salt and pepper to taste
to make a paste place all the ingredients in a food processor and blend



1 whole chicken or 4 to 6 chicken breast

Rub the paste all over the chicken and refridgerate 12 to 24 hours

Grill the chicken until done 165 internal tempature.

marinade
1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon dijon mustard
1 tablespoon minced garlic

4 chicken breast

2 tablespoons olive oil
salt and pepper to taste

marniade for at least 2  hours.

Grill to 165 degrees...basting with the reserved marinade

Marinade
1/2 cup chopped fresh italian parsley
1/4 cup dry white wine
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoons minced garlic
1 tablespoon black olive tapenade
1 teaspoon dried oregano
1 teaspoon paprika
salt and pepper to taste

Whisk together all the ingredients and reserve 1/4 of the marinade

marinade the chicken for 6 hours

grill the chicken and baste with the reserved marinade.

Marinade
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons tequila
1 teaspoon lime zest
 1/8 teaspoon cayenne
salt and pepper to taste

Whisk ingredients together reserve 1/4 of the marinade

4 boneless chicken breast

place the chicken breast in the marinade and distribute well.  refrigerate for about an hour

Remove the chicken and toss the marinade except the reserved.

grill the breast and baste with the remaining marinade.

Rub
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
mix all ingredients togeher

1 whole chicken 4 to 5 pounds rinse the chicken under water and pat dry

2 teaspoons vegetable oil
rub  the oil and the rub into the chicken 

1 can ( 16 ounce) beer  Open the can and pour off half of the beer
set the half full can on a flat surface and slide the chicken over the top of the can so it fits in the cavity of the bird
carefully balance the chicken on it's two legs.
Grill until the internal tempature is 165

becareful when you take the chicken off the grill the beer can will be really hot!

Rub

1 tablespoon minced garlic
1 teaspoon minced rosemary ( please only use fresh rosemary)
salt and pepper to taste

1 pork tenderloin
 
1/4 pound of thinly sliced pancetta

Trim away any excess fat from the tenderloin
rub  the tenderloin with the garlic and rosemary, salt and pepper

wrap with the pancetta and secure with either toothpicks or kitchen string

Grill until they have reached a interal tempature of 145 and the bacon is crips

take the toothpicks or the kitchen string off.  Let rest for 10 minutes
slice thin and enjoy!

Marinade
1/3 cup orange juice
2 Tablespoons olive oil
2 tablespoons worcestershire sauce
1 tablespoons molasses
1 tablespoons minced garlic
whisk all ingredients together

2 pork tenderloins

Add marinade to pork tenderloins in a glass bowl, cover with plastic wrap and refrigerate 1 to 2 hours


Rub
2 teaspoons chili powder
1 tsp black pepper
1 tsp kosher salt ( please make sure you are using kosher not table salt or it will be too salty)
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp granulated garlic

Pull the pork tenderloins out of the marinade and discard the marinade.... do not use as a sauce... 
rub on the spices
Grill the tenderloins


Pico de gallo
2 cups diced ripe tomato
1/2 cup diced red onion
3 tablespoon chopped cilantro
1 T fresh lime juice
1 T olive oil
1 to 2 teaspoons minced serrano chilles
salt and pepper to taste

serve the tenderloin with the pico de gallo and enjoy!

Flour 4 cups
sugar 2 cups
baking powder 2 tsp
salt 1/2 tsp
butter 1 pound
apples, sliced 12 cups
cinnamon 1 T
lemon juice, fresh 3 T
sugar 1 1/2 cup

In mixing bowl sift; flour, sugar;salt,and baking powder
Rub in butter until fine mixture, this is a crumb mixture for topping
Mix apples, sugar, cinnamon, and lemon juice
Put into a 12 x 18 pan
cover apples with crumb mixture
bake at 350 for about 60 minutes
serve warm with cream

onion 8 ounces
carrot 4 ounces
celery 4 ounces
garlic 1 t
butter 2 ounces
shells 1 pound
tomato paste 2 ounces
Brandy 2 ounces
shrimp veloute 4 quarts
sachet 1 each
shrimp cooked and diced 1 pound
heavy cream 1 pint

Carmelize mirepoix in braising pan
Add shells and sear
add tomato paste and saute
add brandy and flame
add fish veloute and sachet
simmer 20 minutes
strain
remove solids
( some Chef's will blend up the shells and solids and return to the soup if you do this, please put the soup through a chinois or china cap after)
Add Shrimp
adjust seasonings
add heavy cream
garnish

VARIATION:  Seafood bisque:  use a combination of crab and shrimp shell.  Use a fish veloute, and garnish with cooked crab meat, shrimp and scallops.

If this is too "FISHY" for you use a chicken veloute.

Sachet:
herbs and spices are placed in a cheesecloth bag called a sachet d' epices french for spice bag...

used for a Sachet:
Thyme
Parsley Stems ( not the leaves)
bay leaves
peppercorn
cloves, whole
garlic, optional
I

Combine all the ingredients for the brine, and cook for 20 minutes

Water 2 quarts
cider 1 quart
pickling spice 1 cup
brown sugar 3/4 pound
black pepper 2 T
Salt 3 T

Shallots minced 4 ounces
wine vinegar 4 ounces
white wine 4 ounces
veloute 1 quart
caper 2 ounces
sour pickles
chopped parsley
taragon

saute shallots, deglaze with white wine and vinegar
add to hot veloute
Add capers, chopped pickles, parsley and chopped taragon

oil 3 cups
garlic 1 1/2 T
onion 2 cups
chili powder 3 cups
cocoa 1/3 cup
sugar 1/3 cup
flour 1 1/2 cup
mesa 1 1/2 cup
water 2 1/2 gallon
beef base 4 ounces
cumin ground 2 T
oregano ground 2 T
salt to taste
sugar to taste

saute onion and garlic to translucent
add chili powder, cocoa, and sugar
cook 3 to 5 minute
add flours and cook as roux
add remaining ingredients
bring to a simmer and simmer for one hour
adjust seasonings
strain

butter 10 ounces
flour 10 ounce
onion 2 Tablespoons

Milk 1 1/2 gallons
bay leaf 1 each

Cheddar cheese 1 pound
Cheese other your choice or an additonal amount of cheddar cheese 1 pound

Paprika 1 T
Dry mustard 1 T
Worcestershire 2 T
Tabasco 2 to 3 drops
Sherry, Optional 1/4 cup

Prepare roux with onion

add milk and bay leaf and allow to simmer 30 mintues

Stir in cheese until melted and smooth
do not allow to curdle

adjust seasonings and liquid
strain before service

butter 2 pounds
almonds 12 ounces

brown butter in saute pan
stir over medium heat

toast almonds in oven

combine almonds with butter and heat a few minutes
do not allow to color

Green pepper 4 each
onions medium 4 each
celery 4 ribs
olive oil 4 ounces
chili powder 1/4 cup
garlic cloves 4 each
diced tomatoes( canned) one number 10 can
tomato sauce 1/2 of a number 10 can
basil leaves 1/2 cup
bay leaf 1 each
thyme leaves 1 tablespoon
sugar 1/4 cup
coarse black pepper 1 tablespoon
water 1 quart

cut green pepper and onions in diamond cut
cut celery diagonally cut
heat olive oil in brazier
add vegetables and cookal dente
add garlic and cook 1 to 2 minutes
add tomatoe products and water
bring to a simmer
add herbs
continure to simmer 20 minutes
adjust seasonings

Brown Sauce 1 gallon
Brown stock 1 gallon

Combine stock and sauce in a stock pot reduce by half
skim during cooking
strain thru cheesecloth

Mirepoix 1 pound
Garlic minced 1/2 cup
olive oil 1 cup
mushrooms small dice 1 1/2 pounds
Diced tomatoes 3 cans of Number 10 size
Tomato puree 1 can of Number 10 size
Water 2 quarts
salt 1 Tablespoon
sugar 1 Tablespoon
fresh minced parsley 1/2 cup
pepper 1 Tablespoon
Basil leaves dried 2 Tablespoons
Italian sausage 5 pounds
Ground beef 5 pounds

Sweat the mirepoix and garlic in olive oil
add mushrooms and sweat for 5 minutes
process tomatoes to smooth consistency then add with puree and water
add salt and sugar and cook for 45 minutes to 1 hour
Add seasonings to sauce with browned and drained meats
simmer for 20 minutes

Sausage chopped 2 pounds
butter 3 to 4 ounces
flour 5 to 6 ounces
milk 2 1/2 quarts
chicken base to taste
black pepper to taste
salt to taste

saute sausage to release fat and add butter
add flour
cook as roux ( until it has lost the starch flavor)
Add milk stir to combine
Simmer
Cook 30 minutes
add seasonings
adjust consistency by cooking and reducing or adding more milk if too thick

roux
butter 8 ounces
bread flour 8 ounces

Milk 1 gallon

onion peeled 1 each
whole clove 1 each
bay leaf 1 each

nutmeg to taste
white pepper to taste

Melt butter, add flour and cook until the starch flavor is gone
add milk
add onion with bay leaf attached by the whole clove
simmer for 30 minutes
strain

To make a cheddar cheese sauce

Add

Cheddar cheese 8 ounces
mustard dry 1/2 ounce
worcestershire sauce 2 teaspoons

Stir constantly
add seasoning
adjust to taste
strain

Bread crumbs 4 cups
butter 12 ounces
parsley 1/2 cup
Eggs, hard boiled 6 each

place butter in a sauce pan or skillet and heat to golden brown
add crumbs and brown until golden
remove from heat
Blend in chopped egg and parlsey

onion 1/2 cup
oil 1/4 cup
paprika 1/4 cup
chili powder 1/2 cup
chicken base 2 tablespoons
garlic salt 2 tablespoons
ground cloves 1/2 teaspoon
black pepper 1 1/2 teaspoon
brown sugar 1 1/2 tablespoons
honey 1/2 cup
cider vinegar 1/2 cup
liquid smoke 1 tablespoon
worcestershire 1 tablespoon
lemon juice 1/4 cup
soy sauce 2 tablespoons
water 1 1/2 cup
catsup 3 quarts

saute oinon in oil
add paprika and chili powder continue to saute

combine dry ingredients
combine liquid ingredients
Combine with the sauted ingredients
Cook 30 minutes