Houston Office of Balfour/Taylor Yearbooks Christmas Party Program

THE HOUSTON OFFICE

1Ceviche, Creamy Corn Dip, Three Onion Dip

Love It Dip, Smoked Salmon Spread, Mint Julep Iced Tea

2Texas Wedge Salad, Crawfish Corn Bread

Circle S Vineyards Pinot Grigio

3Snowflake Martini

4Jalapeño Cilantro Soup

5Pork Tamale with Salsa stuffed Tomato

6Best Damn Macaroni and Cheese Ever

Garlic Crabs

7Grapefruit Granita

8Garlic Crusted Prime Rib, Sauteéd Green Beans with Bacon

Circle S Vineyards Zinfandel

9Chocolate Cake IV

(that’s intravenous, not 4)

2010 Houston Office of Balfour/Taylor Yearbooks Christmas Party • 1

CevicheChill: 3 hoursYield: 10 servings

Ingredients1 pound mild white fish, such as tilapia 1/4 c fresh lemon juice 1/4 c fresh lime juice 1 small red onion,finely chopped 2 c chopped seeded peeled beefsteak tomatoes 1/4 c. chopped cilantro 1 1/2 T apple cider vinegar 3 T olive oil 3 to 6 t minced jalapeno pepper 1 t chopped fresh oregano 1/2 t ground cumin 1/4 t salt 1/4 t pepper

PreparationRefrigerate 3 hours. Cut the fish into bite size pieces. Place fish in shallow glass dish. Add lemon and lime juice and toss gently. Marinate, covered in fridge for 2 hours. Add onion, tomatoes, cilantro, vinegar, olive oil, jalapeno, oregano, cumin salt and pepper to the fish mixture and mix gently. Marinate covered 1 to 2 hours longer. Served chilled alone or with tortilla chips.

Creamy Corn DipYield: 12 servings

Ingredients4 ears fresh corn 1 red bell pepper finely chopped 1 shallot or small onion, finely chopped 3 garlic cloves chopped 2 T butter 8 oz cream cheese,softened 6 slices bacon, crisp cooked and crumbled 1/4 c mayonnaise 3 jalapeno pepper seeded and chopped salt and pepper to taste 4 oz sharp cheddar cheese shredded

PreparationPreheat oven to 400. Cut the corn kernels off the cob. Saute corn, bell pepper, shallot and garlic in butter in an ovenproof saucepan over medium heat until shallot and bell pepper are tender. Reduce the heat to low. Stir in cream cheese, bacon, mayonnaise, jalapeno, salt and pepper. Simmer until well combined. Sprinkle with cheese. Bake until the cheese melts and dip is heated through. Serve warm with corn chips.

2 • 2010 Houston Office of Balfour/Taylor Yearbooks Christmas Party

Love It DipYield: 8 servings

Ingredients16 oz cream cheese softened 1/2 c salsa 1 T chopped fresh cilantro 1 t onion powder 1/2 t cayenne pepper 1 t dehydrated minced garlic 1/2 t crumbled dried tarragon 1/2 t kosher salt 1/4 t white pepper

PreparationRequires several hours of refrigeration. Combine the cream cheese, salsa, cilantro, onion powder, cayenne pepper, garlic, tarragon, salt and white pepper in a mixing bowl. Beat until combined. Chill covered for several hours to allow the flavors to meld. Serve with bread or sturdy cracker.

Mint Julep Iced TeaYield: 8 cups

Ingredients8 mint leaves 2 lemons, sliced 2 limes, sliced 2 c bourbon 6 c cold sweetened tea cubed ice

PreparationCombine first 3 ingredients in a 2 qt pitcher, pressing with the back of a spoon to crush mint. Stir in bourbon and tea. Add ice.


Smoked Salmon SpreadYield: 2 cups

Ingredients6 oz thinly sliced smoked salmon 1 (8 oz) cream cheese softened 8 green onions, sliced 1 1/2 T fresh lemon juice 1/4 t pepper 1/4 t hot sauce

PreparationPulse all ingredients in a food processor until blended, stopping to scrape down sides. Cover and chill 2 hours. Spread on crackers.

Three Onion DipYield: 8 servings

Ingredients3 c julienned yellow onions 3 c julienned red onions 1/4 c olive oil 1 T sugar 1 T sherry vinegar 2 c sour cream 1/4 c milk 2 T chopped green onions 1 T kosher salt 1 t cracked pepper chopped green onion tops

PreparationSaute the julienned onions in olive oil in skillet, medium heat for 20 - 30 minutes or until the onions are caramelized and dark brown, adding the sugar just as they begin to caramelize. Stir in vinegar. Cook until vinegar evaporates. Let stand until cool. Reserve some of the onions for garnish. Combine the caramelized onions with the sour cream, milk, 2 T green onions, 1 T salt and pepper in a bowl; mix well. Top with reserved onions and green onion tops.


Texas Wedge SaladYield: 6 servings

Ingredients1 head iceberg lettuce, cored, and cut into 6 wedges 1 to 2 cups Pico Vinaigrette 1 c bleu cheese crumbled

Pico Vinaigrette 1/4 c tomato juice 1/4 c apple cider vinegar 2 T honey 1 egg yolk 2 c extra virgin olive oil cold water 2 t kosher salt 1/4 t black pepper 1 c Pico de Gallo

Pico de Gallo 1 t kosher salt 2 roma tomatoes, diced 1/2 c red onion, diced 1/4 bunch cilantro, roughly chopped 3 jalapeno peppers, seeded and diced juice of 5 limes garlic salt

PreparationTop each lettuce wedge with a generous 1/4 c of pico vinaigrette. Garnish with 1 - 2 T bleu cheese crumbles.

Pico Vinaigrette In a large bowl, whisk together the tomato juice, apple cider vinegar, honey, and egg yolk. Pout into food processor and slowly add the oil until dressing emulsifies and thickens. Fold in pico de gallo and season the mixture with salt and pepper. Serve immediately or refrigerate.

Pico de Gallo Combine all the ingredients in large bowl and toss. Serve immediately or refrigerate.


Crawfish Corn BreadCook Time: 35 minutesYield: 6

Ingredients1 1/2 c cornmeal 1/3 c cooking oil 1/2 t baking soda 1 t salt 1 can cream style corn 2 eggs 1 c grated sharp cheddar cheese 1 c chopped onions 1 # crawfish tails chopped 3 jalapeno peppers, chopped 2 t creole seasoning

PreparationMix ingredients except for crawfish. Blend until moist. Add crawfish and stir well. Pour into greased 9x13 baking dish and bake 375 for 35 minutes until golden brown.

Snowflake MartiniYield: 1 servings

Ingredients3 oz white cranberry juice 2 oz blue curacao 1 oz vodka piece dry ice

PreparationCombine cranberry juice, liqueur and vodka with ice cube in shaker. Shake and pour into martini glass. Add dry ice for a smoky effect.


Jalapeno Cilantro SoupYield: 6 servings

Ingredients1/2 T unsalted butter 6 jalapeno peppers, seeded and minced 2 T garlic minced 3/4 c red onion, finely chopped 2 avocado, peeled and diced 4 roma tomatoes diced 8 c heavy cream kosher salt white pepper black pepper 1 bunch cilantro, stemmed and chopped tortilla crips

PreparationIn a large stock pot, heat butter over medium heat. Saute jalapenos, onions, garlic for 10 minutes. Remove from the heat and add avocado, tomatoes, and cream. Lower heat, then return to heat, stirring constantly so the cream doesn’t separate. Slowly bring soup back to simmer, cooking to reduce by 30 percent, stirring often to prevent scorching or sticking. Season with salt and pepper. Just before serving add cilantro, reserving about 1 t per serving for garnish. Sprinkle with reserved chopped cilantro and tortilla crisps.

Salsa RojaYield: 3 cups

Ingredients3 ripe tomatoes seeded and chopped 1 onion chopped 3 serrano chiles, seeded and chopped 2 t salt 2 t lime juice 1 T coarsely chopped fresh cilantro leaves

PreparationStir all ingredients in bowl until well combined. Cover bowl and refrigerate 2 - 3 hours. Serve chilled or at room temperature. Serve in beefstake tomato cut in half and cored. Serve with pork tamale


Best Damn Macaroni and Cheese EverCook Time: 20 minutesYield: 8 servings

Ingredients2 c heavy cream 1/2 c asiago cheese grated 1/2 c Monterey Jack cheese shredded 4 c elbow macaroni, cooked and drained 1/4 c fresh jalapeno peppers, seeded and chopped 6 slices bacon, cooked crisp and crumbled kosher salt black pepper 2 c sharp cheddar cheese, shredded

PreparationPreheat oven to 400. Heat a large pot to medium and add the heavy cream. When cream bubbles around the edge, add the grated asiago and shredded Monterey Jack cheese, stirring constantly until completely melted. Fold cooked macaroni into creamy cheese mixture and combine thoroughly. Add diced jalapenos and bacon. Mixture should be stringy. Season with salt and pepper. pour into large baking dish. Top with shredded cheddar. Bake 20 minutes.

Garlic CrabsCook Time: 35 minutesYield: 6 servings

Ingredients12 oz lump crab meat 4 large garlic cloves, minced 1 1/2 t salt 1 t black pepper 3/4 c unsalted butter cut into pieces

PreparationMix crab meat with garlic, salt, pepper, dot with butter. Bake, covered, 300 degrees for 35 minutes.


Grapefruit GranitaYield: 6 servings

Ingredients1 c water 1/2 c sugar 2 cinnamon sticks 1 c citron vodka 2 1/2 c fresh grapefruit juice 2 t fresh lemon juice sprigs of mint

PreparationBring water and sugar to boil in saucepan ad add cinnamon sticks. Boil until sugar dissolves. Cool for 5 minutes and discard cinnamon sticks. Whisk in grapefruit juice ad lemon juice. Pour into a 9x13 freezer dish. Freeze 3 - 4 hours, scraping with fork every 30 minutes. Spoon into martini glass and garnish with sprig of mint.

Garlic Crusted Prime RibIngredients

Prime rib roast Old Bay seasoning Garlic Garlic salt Onion salt Kosher salt

PreparationPreheat oven to 550 degrees. Make a rub of Old Bay, garlic, garlic salt, onion salt, kosher salt and apply to meat. Place in shallow roasting pan fat side up. Roast 550 degrees at 5 minutes per pound for RARE, 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS. At the end of 2 hours remove meat from oven to slice, it comes out perfect every time.


Spicy Horseradish SauceYield: 1 cup

Ingredients2/3 c reduced fat sour cream 3 T prepared horseradish 2 T light mayonnaise 1 T white wine vinegar 1 t dry mustard 1/4 t salt 14 t ground red pepper

PreparationStir together in small bowl. Chill one hour. Serve with beef.

Sauteed Green Beans with BaconYield: 6

Ingredients1 3/4 lbs fresh green beans, trimmed 1/4 c water 8 bacon slices, chopped 5 green onions (white bottoms and light green parts of tops only) chopped 1/8 t salt 1/2 t pepper

PreparationPlace beans and 1/4 c water in large microwave safe bowl. Cover with plastic wrap, and pierce plastic wrap with fork. Microwave at HIGH 4 - 7 minutes or until crisp tender. Plunge green beans into ice water. Drain well, set aside. Cook chopped bacon over medium heat until crisp. Remove and drain. Reserve 2 T drippings in small bowl. Wipe skillet clean. Saute green onions in skillet in hot reserved drippings over medium-high heat 1 minute. Stir in green beans, salt, pepper. Saute 2 - 3 minutes till heated. Stir in bacon.


Chocolate Cake IVYield: Makes 12 to 14 servings

IngredientsPAM Original No-Stick Cooking SprayCRISCO Vegetable Shortening1/2 (4-ounce) semisweet chocolate baking bar, chopped1/2 (4-ounce) bittersweet chocolate baking bar, chopped1/2 cup butter, softened2 cups firmly packed DOMINO Light Brown Sugar3 large eggs2 teaspoons vanilla extract2 1/4 cups cake flour2 teaspoons baking soda1/2 teaspoon salt1/4 teaspoon ground cinnamon1/2 cup buttermilk1 cup boiling waterCoffee Liqueur Ganache IcingMocha-Chocolate Cream FillingGarnish: dark chocolate curls

Preparation1. Coat 3 (8-inch) round cake pans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.

2. Melt chocolates in a small saucepan over low heat, stirring until smooth.

3. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.

4. Sift together cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in 1 cup boiling water. Pour batter evenly into prepared pans.

5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

6. Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.

Coffee Liqueur Ganache IcingThis recipe goes with Chocolate Cake IV, Yield: Makes 2 cups

Ingredients3 (4-ounce) bittersweet chocolate baking bars, finely chopped1 1/4 cups whipping cream1 tablespoon butter2 tablespoons coffee liqueur


Preparation1. Place chocolate in a bowl.

2. Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let mixture stand 45 minutes or until spreading consistency.Note: For testing purposes only, we used Kahlúa for coffee liqueur.

Mocha-Chocolate Cream FillingThis recipe goes with Chocolate Cake IV, Yield: Makes 1 1/2 cups

Ingredients5 tablespoons all-purpose flour2 tablespoons unsweetened cocoa2 tablespoons instant coffee granules1 cup half-and-half1 cup butter, softened1 cup DOMINO 10X Confectioners Sugar1 teaspoon vanilla extract

Preparation1. Whisk together first 4 ingredients in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.

2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is the consistency of whipped cream.


THE HOUSTON OFFICE

Houston Office of Balfour/Taylor Yearbooks Christmas Party Program

Documents

Transcript of Houston Office of Balfour/Taylor Yearbooks Christmas Party Program