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Food Styling, Tips
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When its cold outside…. or 5’oclock somewhere treat yourself to my version of a fall “Old Fashion”. Who doesn’t like a good drink to make you warm on the inside while packing a punch. This recipe is not only delicious but very simple and is sure to be a hit at your next holiday party.  Check out my recipe below and enjoy your drink responsibly!!!

Chef Mark

Apple Cider Old Fashion

Ingredients: 

2 oz (60ml) Organic cold pressed apple cider

Dash of bitters

2 oz (60ml) Four Rosés Bourbon Whiskey

Ice, (I used round ice ball)

Orange slice, for garnish

Apple slice, for garnish

Cinnamon stick, for garnish

Rosemary spring, for garnish

Directions: 

In a lowball glass, combine cider juice, bitters. Give the glass a slight stir and the add ice and whiskey. Top with orange, apple slice, rosemary, and a cinnamon stick.

 

“Age appears to be best in four things; old wood best to burn, old wine to drink, old friends to trust, and old authors to read.”

Francis Bacon

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Recipes
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Red Wine + Red Meat= Deliciousness!!! Grilling is one of my favorite cooking methods; its something about that flavor of the smoke in the meat and the sizzle from the heat. I have been curating recipes using “McBride Sisters” wine and for this particular recipe I used their Red Wine Blend. This wine compliments the steak very well and its a simple recipe that does not take long to prepare.  I personally prefer a 24 hour marinate but 30 minutes in the minimal… check out the recipe below!

Happy Eating!

Chef Mark P.

Red Wine Grilled Flank Steak

Ingredients
For Marinade:
• 1/2 cup olive oil
• 1/3 cup soy sauce, gluten free
• 1/4 cup McBride Sisters Red wine
• 2 Tablespoons lime juice, fresh squeezed
• 1 1/2 Tablespoons Worcestershire sauce
• 1 Tablespoon Dijon Mustard
• 2 garlic cloves, minced
• 1/2 teaspoon pepper, fresh ground
Steak
• 1 1/2 lbs Flank Steak or Flat Iron Steak
Instructions
1. In a medium bowl, mix the olive oil, soy sauce, red wine, lime juice, Worcestershire sauce, Dijon Mustard, garlic and pepper.
2. Place the steak in a gallon size Ziplock bag. Pour marinade over the steak, mixing the meat so it’s coated thoroughly. Refrigerate for at least 30 minutes, up to 12 hours.
3 After the meat has marinated, remove the meat from Ziplock bag and let rest on a plate for 10 minutes.
4 Preheat your grill to medium-high heat. Place the steak on the grill and sear on each side for 2-3 minutes.
5 Grill meat for 7-10 minutes per side, or to desired doneness.

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Recipes
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Who doesn’t love a good Chicken Salad!  Although I make various versions of chicken salad this one by far is the one that is most requested; I even have a cake decorator who orders it almost every other week.  You would think it would be overly complicated with hard to find ingredients but contrary to belief it is simple. Check out the recipe below; its perfect for a snack or a great appetizer for a party or event!

Happy Eating!

– Chef Mark P.

Basil Herb Chicken Salad

Serves: 8
10 min
Prep Time
10 min
Total Time
Ingredients
  • 4 boneless, skinless chicken breast; cooked and shredded
  • 2 tablespoons tarragon vinegar
  • 1 tablespoons herb de provence
  • 1- 1/2 cup mayonnaise
  • 1 bunch of basil; chopped
  • 1 medium onion; diced
  • 2 teaspoon garlic powder
  • Salt & Pepper to taste
Instructions
1 Mix vinegar, salt, pepper, garlic powder, herb de provence, mayonnaise and sour cream together.  Mix onion, basil and chicken in separate bowl. Mix all ingredients together. Let set overnight or for a few hours for the best flavor.  Serve on crostini or as a sandwich.
*Pairs well with sauvignon blanc great for party appetizers*

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Recipes
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Hello All!  Have you ever wanted an alternative to the traditional “Mac & Cheese”?  Well below is my take when you replace the noodles with steamed cauliflower; I know you may be thinking cauliflower? However I am sure you will love it; its simple yet lacks none of the flavor you are accustomed too.

Happy Eating!!!

–  Chef Mark P.

Cauliflower Gouda Mac & Cheese

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8 meal portions
Ingredients
  • 1 lb steam al dente cauliflower; rough chopped
  • 1 tsp salt
  • 1/2 tsp fresh cracked pepper
  • 1 tbsp chopped garlic
  • 4 tbsp salted butter
  • 1 1/2 cups Gouda Cheese freshly grated
  • 1 cup white cheddar freshly grated
  • 1/2 cup Parmesan Cheese crumbled
  • 3/4 cups whole Milk
  • 1 1/2 cup heavy cream
Topping
  • 1/2 cup panko bread crumbs
  • 1 tbsp melted butter
  • 1 tbsp parsley; chopped
  • 2 tsp thyme; chopped
Instructions
Pre-heat oven to 375 degrees
1. Bring about 1/4 inch of water to a boil in a large frying pan.
2. Add about 1/2 teaspoon fine sea salt and trimmed and cleaned cauliflower florets.
3. Cover and steam until as tender as you like (about 3 minutes for crisp-tender and up to 8 minutes for completely cooked, soft florets).
4. Drain any water from cauliflower before using. While cauliflower is draining mix all cheese together in a separate bowl.
5. In a medium sauce pan place butter and garlic saute for 2-3 minutes. Slowly add in milk and heavy cream. Bring to a slight boil.
6. Gradually add your cheese into the cream mixture until become a thick creamy sauce. Season with salt and pepper and add cauliflower.
7. Pour cauliflower mac and cheese in to a oven safe baking dish.
TOPPING:
1. Melt butter then stir everything together.
2. Once fully mixed together you can sprinkle over top before baking.
3. Bake oven for 20-30 minutes if a family portion or 15 minutes for individual portions.