Sandwich & Confit

CHILDREN’S RECIPE: Philly Style Pepper and Egg Sandwich
Ingredients:
2 tbsp Olive Oil
½ Red Pepper, roasted and sliced
½ Yellow Pepper, roasted and sliced
½ Green Pepper, roasted and sliced
4 Philly Steak Rolls, sliced
1 tbsp Butter
8 Eggs, whisked and seasoned
Salt, Pepper to taste
8 slices American Cheese

Method of Preparation:
In stainless steel pan, add oil and sauté peppers on medium heat skin side down. Once charred, turn down heat, let them brown a little more, flip, season and cook until well softened. Keep warm. Remove skin and cut into strips right before serving. Toast rolls in a pan with butter. Heat butter and pour a thin layer of egg into a non-stick pan, when brown, flip over and add cheese, allow cheese to melt. Form sandwiches with eggs, cheese and peppers on steak rolls, cut in half and serve.

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FAMILY RECIPE: Pepper Confit with Aged Balsamic Goat Cheese and Crostini
Ingredients:
¼ cup Olive Oil
½ Red Pepper, cored and julienned
½ Yellow Pepper, cored and julienned
½ Green Pepper, cored and julienned
3 cloves Garlic, thinly sliced
1 Jalapeno, thinly sliced, optional
Salt, Pepper to taste
Goat Cheese, crumbled; to garnish
Basil, thinly sliced; to garnish
Aged Balsamic Vinegar to garnish
8” Baguette Crostini, thinly sliced

Method of Preparation:
Cook peppers on very low heat for one hour with olive oil, garlic, jalapeno, salt and pepper. Allow to cool to room temperature and serve in a small bowl, garnish with crumbled goat cheese, basil, aged balsamic and crostini.  

Pasta & Caprese Salad

CHILDREN'S RECIPE: Angel Hair with Tomato and Cilantro
Ingredients:
1 lb Angel Hair Pasta
2 cup Tomatoes, diced
3 tbsp Butter
Pinch of Cilantro, chopped
Pinch of Salt, Pepper
Pinch of Parmesan Cheese, grated

Method of Preparation:
Cook pasta in salted water. In a medium saucepot, add butter, tomatoes, cilantro, salt and pepper. Allow tomatoes to cook for a minute. Toss in pasta and cheese. Serve in bowls.

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FAMILY RECIPE: Panko Crusted Tomato with Burrata and Aged Balsamic
Ingredients:
2 Red Tomatoes, sliced
2 Yellow Tomatoes, sliced
Pinch of Salt, Pepper
3 tbsp Canola Oil for Pan Searing
1 ball Burrata Cheese
1 cup Flour
1 Egg
1 cup Panko Bread Crumb
3 tbsp Basil Pesto
Micro Arugula to garnish
1 tbsp Extra Virgin Olive Oil
2 tbsp Aged Balsamic

Method of Preparation:
Arrange sliced tomatoes on plates and season with salt and pepper. Bread with flour, egg and bread crumbs. Heat canola oil in a sauté pan, until medium hot. Carefully sauté tomatoes on both sides until golden brown. To serve, spread basil pesto on plate. Stack fried tomatoes with burrata cheese and top with micro arugula that is dressed with olive oil; finish plate with drizzle of aged balsamic.