I have been dieing to try cooking something with Prickley Pear Cactus ever since i left culinary school. I have eaten some amazing sorbet, jams, marinades, etc. but have never had the opportinity to make a tasty delight of my own until now. I have developed a Yummy recipe that might just make you question weather or not I might be a Goddess...No conciet here, i like to call it confidence.
Marinated airliner chicken breats with prickley pear/pineapple glaze served with rice pilaf with a hint of orange and basil (my mouth is watering), and seasonal vegitables. We will also have a prime rib special which is rubbed with our Grillmaster K's own blend of herbs and spices, served with baked potatoe and vegitable. If you haven't had the Lamb Sirloin with our homemade classic french Bordelaise sauce, served with mashed garlic redskin potatoes, you're missing out! This is just the tip of the iceburg of specials we have for you this week.
Before i go, I am going to implore you TRY THE CHOCOLATE/ORANGE CREAM PIE with homemade candied orange segmants. You will thank me!
Wednesday, April 7, 2010
Monday, April 5, 2010
Pretty in Purple, yellow, and green...Cauliflour???
So...if you didnt come in to Warrens this weekend, first off SHAME ON YOU, second, where else r u gunna find all natural purple, green, and yellow cauliflour? Yep...you heard me right. So, we are always out to try something new (booze filled icecream, fried green tomatoes ala Warrens, chocloate caramel banana cake) and now we've thrown some tri-colored cauliflour in the mix... my goodness, what will be next? Guess you're gunna have to stop in and find out what we got cookin up for your next Warrens adventure!
Friday, March 19, 2010
If a leprican walks up to you...???
It's never too late!!! i will not make it through the week without it...it wouldnt be fair to anyone if i didnt share the best ever corned beef and cabbage EVER! As an Irish woman, who wishes only to share her love of this fine dish, I present to you...
Best ever made...Corned Beef and Cabbage Recipes
Ingredients
Corned Beef (baked)
3 lbs corned beef (in package)
10 whole cloves
1/4 cup hot sweet honey mustard
2 Tbsp brown sugar
4 sprigs thyme chopped
4 sprigs parsley
1garlic cloves
Corned Beef (boiled)
3 lbs corned beef (in package, including spice packet)
1/2 onion (rough cut)
2 carrots(rough cut)
2 celery stocks (rough cut)
Cabbage (sautéed)
1 Tb butter (to saute)
Olive oil (to saute)
1 medium yellow onion, chopped
1 cloves garlic, minced
1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
1/8 cup (apx) white wine
Salt and pepper TT
Cabbage (boiled)
1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
carrots and celery(cut to 1 inch pieces) and several new potatoes (quartered)
corned beef boiling liquid (if available)
Methods
Corned Beef (Baked)
1. Preheat oven to 350°F. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of aluminum foil. Insert the cloves into the top of the slab of corned beef, evenly spaced. Combine mustard, herbs, and garlic.Spread the corned beef with the mustard sauce. Sprinkle brown sugar, and pepper over the top.
2. Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a roasting pan and bake for 11/2 hours.
3. Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
Serve immediately.
Serves 5.
Corned Beef (Boiled)
1 Place corned beef in a large (6 to 8 quart) pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to low simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting board. (Reserve cooking liquid for boiling cabbage, if you plan to boil and not sauté the cabbage.) Cut slices against the grain, into 1/2-inch thick slices.
Cabbage (Sautéed) MY FAVORITE!!! (was that subtle?)
1 Heat butter and olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions,carrots, and celery, cook for a couple of minutes, then add garlic.
2 Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned deglaze with white wine, then use a metal spatula to lift cabbage and flip it, scraping the browned bits as you go.
3 Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. You may need to add a bit more olive oil to the pan to help with the browning, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.
Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated.
Serves 5.
Cabbage (Boiled)
1 Once you remove the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes, celery) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes.
Place vegetables in a serving bowl, add a little of the cooking liquid and butter...vualah!
Just when you think you have had more than your fair TASTE OF WARRENS:ComplimentaryChefChasm... Here we are again!
Best ever made...Corned Beef and Cabbage Recipes
Ingredients
Corned Beef (baked)
3 lbs corned beef (in package)
10 whole cloves
1/4 cup hot sweet honey mustard
2 Tbsp brown sugar
4 sprigs thyme chopped
4 sprigs parsley
1garlic cloves
Corned Beef (boiled)
3 lbs corned beef (in package, including spice packet)
1/2 onion (rough cut)
2 carrots(rough cut)
2 celery stocks (rough cut)
Cabbage (sautéed)
1 Tb butter (to saute)
Olive oil (to saute)
1 medium yellow onion, chopped
1 cloves garlic, minced
1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
1/8 cup (apx) white wine
Salt and pepper TT
Cabbage (boiled)
1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
carrots and celery(cut to 1 inch pieces) and several new potatoes (quartered)
corned beef boiling liquid (if available)
Methods
Corned Beef (Baked)
1. Preheat oven to 350°F. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of aluminum foil. Insert the cloves into the top of the slab of corned beef, evenly spaced. Combine mustard, herbs, and garlic.Spread the corned beef with the mustard sauce. Sprinkle brown sugar, and pepper over the top.
2. Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a roasting pan and bake for 11/2 hours.
3. Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
Serve immediately.
Serves 5.
Corned Beef (Boiled)
1 Place corned beef in a large (6 to 8 quart) pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to low simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting board. (Reserve cooking liquid for boiling cabbage, if you plan to boil and not sauté the cabbage.) Cut slices against the grain, into 1/2-inch thick slices.
Cabbage (Sautéed) MY FAVORITE!!! (was that subtle?)
1 Heat butter and olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions,carrots, and celery, cook for a couple of minutes, then add garlic.
2 Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned deglaze with white wine, then use a metal spatula to lift cabbage and flip it, scraping the browned bits as you go.
3 Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. You may need to add a bit more olive oil to the pan to help with the browning, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.
Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated.
Serves 5.
Cabbage (Boiled)
1 Once you remove the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes, celery) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes.
Place vegetables in a serving bowl, add a little of the cooking liquid and butter...vualah!
Just when you think you have had more than your fair TASTE OF WARRENS:ComplimentaryChefChasm... Here we are again!
FAIL!!! Slacker...
So...just because i can, im gunna throw a certain someone under the bus right now! Names do not need to be mentioned... (Chef). I leave this guy in charge of blogging on his own for one damn week, and he fails me! He is truly lucky he can cook, cuz i tell u what...lol.
Im back now though, to darken up your days and brighten up your nights! I would like to have a bunch of elegantific (yess, i make up these words as i go) food talk with you, but i have spent the better part of the last week either in Jacks box, under a golden M, or in bachelors town. And i can admit when i have a problem...ok...The sad truth is...I cant get all the fried lovelies, instant snackins, Gourmet girl scout desserts, and the overflow of slewids and abundant fliquids outta my head. All this ungodly fat stackin food has warped my fragile little mind...
My God!!! What i wouldnt have given to have some nice Croned beef, cabbage, and red potatoes for St. Patricks Day! Speakin of CORNED BEEF...
Im back now though, to darken up your days and brighten up your nights! I would like to have a bunch of elegantific (yess, i make up these words as i go) food talk with you, but i have spent the better part of the last week either in Jacks box, under a golden M, or in bachelors town. And i can admit when i have a problem...ok...The sad truth is...I cant get all the fried lovelies, instant snackins, Gourmet girl scout desserts, and the overflow of slewids and abundant fliquids outta my head. All this ungodly fat stackin food has warped my fragile little mind...
My God!!! What i wouldnt have given to have some nice Croned beef, cabbage, and red potatoes for St. Patricks Day! Speakin of CORNED BEEF...
Wednesday, March 10, 2010
Servin Up Somethin Sweet!
This week in the wonderful world of Warrens...We're baking up some sweet sweet chocolatey caramel goods! Ready for this??? Here goes, three layer devils food cake (poked and soaked) with homemade caramel sauce, banana "custard" and caramel filling (YUM), covered with a beautiful chocolate ganache, and garniched with fried banana chips... i know, i know, pure genious!!!
That is not all though...oh no, there is more!!! Start your evening with a nice hot bowl of homemade Vegitable beef soup.Then we will be serving up Chicken Kiev (chicken breasts stuffed with a tasty herbed butter compound, breaded, and cooked to a beautiful golden brown) with cheesy roasted tomato and chick pea rissotto. Lamb sirloin, seasoned with Warrens signature seasonings, served with garlic mashed and topped with homemade Bordelaise sauce. Our Slow Roasted Prime(its amazing), served with a baked tato. And So much more!!! We could be here all day...but you need to hurry up and get ready to go out!!! See ya there.
P.S. I am not sure if you are aware of the Fresh baked bread factor, but we are going to hit ya with a nice rosemary/garlic loaf this weekend too, let us know how ya like it please!
Also, If y'all have any special dishes you'd like to see us attempt to produce(yes, i mean attempt) we'd be happy to take any GOOD ideas into consideration as our specials change every week.
That is not all though...oh no, there is more!!! Start your evening with a nice hot bowl of homemade Vegitable beef soup.Then we will be serving up Chicken Kiev (chicken breasts stuffed with a tasty herbed butter compound, breaded, and cooked to a beautiful golden brown) with cheesy roasted tomato and chick pea rissotto. Lamb sirloin, seasoned with Warrens signature seasonings, served with garlic mashed and topped with homemade Bordelaise sauce. Our Slow Roasted Prime(its amazing), served with a baked tato. And So much more!!! We could be here all day...but you need to hurry up and get ready to go out!!! See ya there.
P.S. I am not sure if you are aware of the Fresh baked bread factor, but we are going to hit ya with a nice rosemary/garlic loaf this weekend too, let us know how ya like it please!
Also, If y'all have any special dishes you'd like to see us attempt to produce(yes, i mean attempt) we'd be happy to take any GOOD ideas into consideration as our specials change every week.
Tuesday, March 9, 2010
Wish us Luck!!!
Okay, so here goes nothing...well, maybe my pride, dignity, self respect, but hey...no biggie! My first blog!!! im gunna break y'all in real easy like. So, that being said...u probably got a pretty good clue that this blog will be primarily focused around the "behind the scenes" of your favorite restaurant (more specificaly, the restaurant in which i have had the "pleasure" of cooking in for some time now).
Now, i know you're thinkin this is going to be another "foodie" blog with our sharing a bunch of great recipes and posting info on upcoming culinary events and the who's who and whats what of the dining circuit...and if that is what you're looking for, well, u may not get much of it here. Some...but not alot. As far as what you WILL get here, i am sure you will get a few laughs, maybe a small amount of knowledge (as i possess verry little myself), and above all, i am sure that you will walk away from this whole thing with a great idea for a late night sitcom. I do expect that you will be sure that we, the Chef Bloggers of Warrens recieve our cut. =)-
Just when you think you have had more than your fair TASTE OF WARRENS:ComplimentaryChefChasm... Here we are again!
Now, i know you're thinkin this is going to be another "foodie" blog with our sharing a bunch of great recipes and posting info on upcoming culinary events and the who's who and whats what of the dining circuit...and if that is what you're looking for, well, u may not get much of it here. Some...but not alot. As far as what you WILL get here, i am sure you will get a few laughs, maybe a small amount of knowledge (as i possess verry little myself), and above all, i am sure that you will walk away from this whole thing with a great idea for a late night sitcom. I do expect that you will be sure that we, the Chef Bloggers of Warrens recieve our cut. =)-
Just when you think you have had more than your fair TASTE OF WARRENS:ComplimentaryChefChasm... Here we are again!
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