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If you want me to come up with a recipe for you, or just need an idea on one, message me and I will help the best I can.



We needed something for the nacho special that we planned to sell, I came up with this. Its pretty damn good if I say so myself.



As always, use the freshest ingredients available.



Ingredients:

1 Cup Cubed Cheddar Cheese

1 Cup Cubed Pepper Jack Cheese

4 Large Ripe Tomatoes

1 Large Red Onion

Juice from 4 Limes or 1/4 Cup Lime Juice

1 Bundle Fresh Cilantro

1/2 Cup Heavy Cream

3 Whole Habenero Peppers

1 Green Pepper

1 Red Pepper

Pinch Salt and Pepper



Utensils:

Sharp Chef Knife

Cutting Board

Medium Saucepan

Citrus Squeezer or Juicer

Stirring Spoon

Whisk

Bowl



Directions:

Slice tomatoes in half horizontally. Take one half in each hand and hold over sink or trashcan and squeeze out juice and seeds from tomato. Dice (almost mince) the tomatoes. Peel onion and mince. Cut leaves off of the cilantro bunch, then give the leaves a rough chop. Mince the cilantro stems. Dice habenero peppers and red and green peppers. Combine all ingredients into a bow and add lime juice and salt and pepper. Mix well and set to the side. Place the saucepan on high heat. Add heavy cream and whisk constantly until you see it start to "solidify" very slightly around the edge. Add cheese and whisk constantly until fully melted and blended. Reduce heat to medium. Add the picante from the bowl and stir with a spoon until well mixed. Pour dip into a bowl and enjoy with nacho chips or anything else you wish to dip.

If you want me to come up with a recipe for you, or just need an idea on one, message me and I will help the best I can.



I came up with this one with the help of my boss on a slow night. We had an overabundance of broccoli for some reason. I think it turned out ok.



Utensils:

Medium Saucepan

Stirring Spoon

Whisk

Medium Bowl

Blender or Food Processor



Ingredients:

5 Tablespoons Butter

1 Cup Onions, Chopped ( I use Sweet Yellow, but Red works too)

1/2 Teaspoon Salt

1/4 Teaspoon Black Pepper

Pinch of Nutmeg

1/2 Teaspoon Minced Garlic

1/2 Teaspoon Thyme

3 Tablespoons Cornstarch (Or All Purpose Flour)

3 Cups Chicken Broth

1/2 Cup Heavy Cream

1 1/4 Cup Shredded Cheese ( I like a good sharp Cheddar, but feel free to experiment with different cheeses)

1 Lb Broccoli, Stems and Florets, Chopped

(You can use the store bought frozen Broccoli if you want but, of course, fresh produce always tastes better)



Directions:

In a medium saucepan begin to melt half the butter over medium-low heat. Add the onions, salt, pepper, and nutmeg and stir for about 3 minutes or until the butter is almost melted. Add the garlic and thyme and stir until fragrent (get that nice garlic smell in the air :)). Prepare the cornstarch in a small bowl, add a little bit of water (about 1/4 cup or so) and stir the corstarch in the water with your fingers until it is well mixed then add. Slowly add the chicken stock, whisking constantly then bring to a bare boil. Reduce the heat to about med-low and simmer for 2 minutes or until thickened, stirring occasionally (Just make sure that nothing burns to the bottom of the pan). Add the broccoli and cook till tender, about 10 minutes. Remove the pan from the heat. Puree in blender or food processor (A hand emersion blender is good here, but if you have a regular blender then youll have to do it in batches) By puree, I MEAN puree the everloving FUCK out of it. There should be little or no solid pieces left. Return to heat and bring to a simmer. Add the remaning butter, then add the cheese, whisking constantly until the cheese is melted and well mixed in. Thats it, youre done. Serve immediately. You can garnish with some chopped parsley and croutons. I hoped you enjoyed it.