From the master Chef Nathan…

Notes of ginger, orange, and cinnamon elevate this Thanksgiving side dish beyond the ordinary.

Ingredients
3 cups apple cider
1 1/4 cup orange juice
1 cup sugar
Peel of one orange, cut into large strips
2 inches of fresh ginger root, peeled and sliced thickly
1 cinnamon stick
1 pound fresh cranberries
1 tablespoon aged balsamic vinegar

To make:
In a medium saucepan, combine the apple cider, orange juice, and sugar and heat over medium heat until the sugar is dissolved. Add the orange peel, ginger, and cinnamon stick and let simmer for 10 minutes until reduced by a third.

Add the cranberries and stir. Let simmer over medium low heat for another 15-20 minutes until the berries burst and the sauce thickens slightly.

Remove from heat and stir in the vinegar. Let cool before serving. Can be made up to 3 days ahead and stored in the refrigerator in an air-tight container.

Pimpin’ from the master… Chef Nathan!

1 garlic clove, minced
3 tbsp. unsalted butter
1 tbsp. flour
1 c. heavy cream
4 sweet potatoes (2 1/4 lbs.), peeled & cut crosswise into 1/4 inch thick rounds
1/4 c. fine fresh bread crumbs
1/4 c. Parmesan cheese

In a small skillet cook the garlic in 2 tablespoons butter over low heat, stirring until it is softened, add flour and cook stirring for 3 minutes. Stir in cream and bring mixture to a simmer, stirring occasionally. Arrange potatoes in layers in a well buttered 11 1/2 inch gratin dish, seasoning them with salt & pepper. Pour cream mixture over them and bake in 325 degree oven for 1 hour or until potatoes are tender. Remove gratin from oven and sprinkle bread crumbs and Parmesan cheese on top. Drizzle with remaining 1 tablespoon melted butter. Bake in 325 degree oven for 15 minutes more. Put under preheated broiler about 4 inches from heat for 1 to 2 minutes or until top is browned.

Cause the guys with the skills in the kitchen also have the skills with the ladies… the latest recipe from our very own, Chef Nathan.

Seared Spice Rubbed Salmon Salad with Basil Pesto Dressing
2 ea 8oz Salmon Filets
1 TBLS Paprika
1 tsp coriander, ground
1tsp cumin, ground
1 pinch Cayenne Pepper
1 tsp celery salt
Salt and Pepper to taste
Vegetable oil

Mixed lettuces, enough for two
Your Favorite Fresh Veggies (cucumber, tomato, radish, broccoli, cauliflower, ect.)
1 cup Basil Pesto
1/4 cup Mayonnaise
3 TBLS White wine vinegar
Salt and Pepper to taste

(more…)

From our very own Chef Nathan… cause the guys with the skills in the kitchen also got the skills with the ladies.

1 loaf focaccia bread
¾ cups basil pesto
1 14oz can diced tomatoes, drained
½ cup crumbled feta cheese
½ cup shredded Parmesan
1 cup Grilled, sliced chicken
1 tsp dry oregano
1 tsp chili flakes

(more…)