A few weeks ago my husband and I boarded a private jet and headed to Vail, Colorado to provide a week long personal chef experience for a lucky family. Vail, in a word is GORGEOUS! The place is so serene and clear that each breath you feel your lungs clearing. Besides for the slight altitude adjustment, we had such a wonderful time. This was in no way my form of a vacation (involves a beach chair and an ocean), but it definitely had to be hands down the most beautiful place I have ever cooked…let alone worked. During our free time we enjoyed the beautiful views from the gondola rides, soaked in the hot tub and walked around the gorgeous town.
We made a high protein packed buffet for the family of 8 every night with guests a few nights a week. We also provided gourmet wraps, sandwiches and snacks for the slopes. Our customized menus were one of a kind and catered towards all the likes and dislikes in the family (with 6 kids…we have a lot of eclectic tastes)! Each night we provided my husbands special chili with an assortment of crudité and dips.
I am including all the menus we made plus two recipes. If you are craving one of these homemade, gourmet and delicious dinners, give us a call!
Day 1: Protein Refuel Night
BBQ Beef Slider with Caramelized Onions
Chicken Poppers (one spicy)
Maple Glazed Garlic Sausage Stuffed Dates
Sweet Potato Fries
Day 2 and 3: Shabbos
Assortment of Shabbos Delicacies
Saturday night we served a gourmet cheese and caviar platter with assorted crackers
Day 4: Indian
Spiced Lamb Riblets with Bombay Style Orange Curry
Thing Goa Style Onion and Garlic Roti
White Basmati Rice
Vegetable Tika Masala
Mild and Savory Green Palak Dahl
Tandoori Lamb Meatballs
Chicken Satay with Curry Dip
Dips: Spicy Pickled Hot Sauce, Onion Chutney, Raita, Pineapple Chutney
Day 5: Asian
Beef Stir Fry with Brown Rice
Spicy Ponzu Dipping Suace
Thai Peanut Chicken Cabbage Wraps
Chicken Dim Sum Dumplings with Korean Dipping Sauce
Asian Green Salad
Day 6: Americana
Roasted Asparagus with Mustard Aioli
Spaghetti with Whole Roated Tomatoes and Chicken
Root Vegetable Salad with Truffle Pesto Dressing
Double Stuffed Mini Baked Potatoes with Beorows from Joburg
Stuffed Mushrooms with Rice, Facon and Spinach topped with Honey Mustard
Reuben’s: Rye Bread, Pastrami, Russian Dressing, Homemade Sauerkraut
Corn Muffins with Pulled BBQ Short Ribs and Cranberry Sauce
Corn Muffin Pulled BBQ Short Ribs and Cranberry Sauce
6 Bone-In Short Ribs
1 Large Onion, cut into 1/2 inch pieces
2 Ribs Celery, cut into 1/2 inch pieces
2 Carrots. peeled. cut into 1/2 inch pieces
2 Cloves Garlic, smashed
1 1/2 Cups Tomato Paste
2-3 Cups Red Wine
2 Bay Leaves
1 Cup Cornmeal
1 Cup Flour
1/3 Cup Sugar
1/2 tsp. Salt
2 tsp. Baking Powder
1/4 C. Canola Oil
1 Cup Soy or Almond Milk, unsweetened
1 Can of Cranberry Sauce, smooth
Preheat oven to 275 degrees Fahrenheit.
Season each short rib with salt and coat a large pot of oil. Bring to high heat and add the short ribs to the pan. Brown on each side, 2-3 minutes per side.
Remove short ribs and sauté onion, celery and carrots till lightly browned. Add the garlic and sauté for another 30 seconds till fragrant. Add in the tomato paste and stir for another 4-5 minutes. Add wine and scrape the bottom of the pan. Lower the heat and reduce the liquid till half remains. Return short ribs to the pan and add 2 cups of water. Add the bay leaves and cover. Place in the oven for 3 hours. Check it occasionally to add more water if needed. For the last half hour remove lid. Let cook and pull meat apart with two forks. Add in liquid from the meat till wet, but not dripping. Reserve.
Preheat oven to 400 degrees Fahrenheit. Grease mini muffin pan line with spray.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk. Sir to combine and pour in muffin tin.
Bake for 10 to 15 minutes, or until a toothpick inserted into a muffin comes out clean.
To assemble: When cool, carefully cut out an indent in the middle of each muffin. fill with about a teaspoon of short ribs and top with a small dollop of cranberry sauce. Cover pan and place in a 300 degree oven for about 5-10 minutes before serving. Serve warm.
Double Stuffed Mini Baked Potatoes with Beorows
2 Lbs. of Red Potatoes
2 Tbs. Earth Balance
4 Tbs. Almond Milk or Soy Milk, unsweetened
1 Package of JoBurg Boerows, cut on a bias
1 Container of Tofutti Sour Cream
2 Scallions, cut on a bias, green parts only
Preheat oven to 400 degree Fahrenheit.
Put potatoes in a large pot, cover completely with water and 1/2 tsp salt. Bring to a boil. Boil until fork tender (about 8-10 minutes). Drain the potatoes and let cool. Cut each potato in half crosswise. Carefully use a small melon baller to scoop out the center of each potato. Be sure to leave about a 1/4-inch thick shell.
Place the scooped potato pulp in a pot and place on stove. Add the soy/almond milk and earth balance and stir till fully melted and incorporated.
Line boerows on a parchment lined baking sheet and bake for 10 minutes until browned.
Scoop mashed potatoes into each potato half, top with a piece of sausage, a dollop of Tofutti sour cream and sprinkle with scallions. Serve warm.