On Inauguration Day I can’t help but think about all of the “changing of the guard” details that are being put in to motion in preparation for the Trump Family occupying the White House. I had opportunity to meet a former White House Chef, Sam Morgante, during the Fabulous Food Show this year. He and I have stayed in contact and he was gracious enough to share some of the favorite recipes among the many Presidents he has served.
• 1 1/2 teaspoons oil
• 1/3 cup peeled and diced carrot
• 1/3 cup diced Spanish onion
• 2 tablespoons thinly sliced leek (white part only)
• 2 tablespoons chopped shallot
• 1 1/2 teaspoons chopped garlic
• 1 1/2 teaspoons crushed mixed peppercorns (black, green and pink)
• 2 sprigs fresh thyme
• 1 small bay leaf
• 2 tablespoons Cognac
• 2 tablespoons red wine
• 1 1/2 teaspoons balsamic vinegar
• 2 cups low-sodium beef broth
• Freshly ground black pepper
1. Heat a small, heavy-bottom saucepan over medium-high heat. Add the oil, then the carrot, onion, leek, shallot, garlic and peppercorns and sauté until the vegetables are tender, 3 to 5 minutes, stirring occasionally. Stir in the thyme and bay leaf and cook for 30 seconds.
2. Stir in the Cognac and red wine. Bring to a boil and cook until reduced by one-third, about 3 minutes.
3. Add the vinegar and broth and bring to a boil over high heat, then reduce the heat and simmer until reduced by one-third, about 30 minutes.
4. Strain the sauce through a fine-mesh strainer set over a bowl and discard the solids. Season to taste with salt and pepper and keep covered in a warm place until needed.
Grill the beef and assembly: Recommend ONE TEMPERATURE ONLY
• 10 -16 oz. (size optional) Cowboy Steak, Trimmed and seasoned
• Freshly ground black pepper
• 1 tablespoon olive oil, divided
1. Begin with steaks at room temperature.
2. Heat the oven to 425 degrees. Season generously with 1 teaspoon salt and one-half teaspoon pepper, or to taste.
3. On a large in-fired broiler, brown the steak on one side, criss-cross, 5 to 8 minutes. Remove from heat.
4. Place the beef on a rack in a roasting pan; Roast the beef until desired temp, roughly 20 minutes, longer for well-done. Remove beef to rest.
5. While the steak is resting, gather a sauce pan to the stove top over medium-high heat. Ladle one-half cup of the sauce and cook, gathering any flavorful bits of Au Jus from the resting meat. Heat the sauce over high heat and boil for 2 minutes. Strain the liquid through a fine-mesh strainer into the rest of the sauce.
6. To serve, dress the beef onto or aside your choice of starch. Spoon sauce over each serving and pass any remaining sauce alongside.
I got ambitious and tried the “Freedom Chocolate” recipe he sent me. Evidently a favorite of President George W. Bush’s. Worth. Every Calorie.
President George W. Bush’s favorite
• 6 (1-ounce) squares bittersweet chocolate
• 2 (1-ounce) squares semisweet chocolate
• 10 tablespoons (1 1/4 stick) butter
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioners’ sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons orange liqueur
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
• Betty Crocker Lava Cake Mix 1 Box
• Vanilla Ice Cream 1 pt
• Fresh Raspberries 1 pt
• Fresh Black Berries 1 pt
• Fresh Blueberries 1 pt
• Raspberry Coulee 1 bt
• White Chocolate 1 bt
• Bittersweet Chocolate Chips 2 bags
• Wafer 1 flat
• Cooking Spray 1 can
• Cocoa Powder 1 co
• Tin or regular soufflé dishes
South West Chicken (1-3 Servings)
• Chicken Breast1 lb
• Garlic Minced1 tbsp
• Cilantro Fresh¼ cup chopped
• Olive Oil¼ cup
• Kosher salt1 tsp
• Black Pepper¼ tsp Grinder
• Brand name w/ honey½ cup
• Brown Sugar¼ cup
• Apple Cider Vinegar4 tbsp
• Liquid Smoke1tsp
• Molasses2 tbsp
• Dijon Mustard1 tsp
Pico de gallo
• Tomato Fresh Diced1 each
• Roasted Sweet Corn1 ear
• Jalapeño Fresh Diced1 pepper
• Red Onion Diced1 tbsp
• Cilantro Fresh Chopped3 tsp
• Olive Oil4 tbsp
• Lime Juice2 tsp
• Kosher saltDash
• Black PepperDash
• Monterey Jack Cheese1 Slice
• French Baguette3 slice
Step #1 Take chicken breast and marinade with chopped cilantro, garlic, olive oil, salt, and pepper.
Step #2 Prepare modified BBQ sauce by adding all ingredients together and stir. Hold.
Step #3 Prepare Pico de gallo by dicing all vegetable uniformly. Roast corn in oven with oilive oil and salt until golden brown. Take diced tomatoes, jalopenos (W/O Seeds), onions, cilantro, corn, olive oil, lime juice, kosher salt, and pepper and combine in a bowl and let set for a few minutes.
Step #4 On a in fired broiler or sautee pan brown chicken with olive oil on both sides until desired temperature. Finish with BBQ sauce as a glaze. Hold for a least 5 minutes to let chicken rest.
Step #5 Slice chicken bias . Take pico de gallo and cover the chicken slices. Place a small slice of monterey jack cheese over the Pico de gallo.
Step#6 Place finished chicken under a broiler for a few seconds until cheese is golden brown, or if using a sautee pan place back into the pan an cover until the cheese is melted.
Step #7 Arrange chicken with a grilled bagette and serve on desired plate.
The dreamer in me thinks of all the important and influential conversations that have taken place over meals just like these prepared with precision, care, patriotism and love.