Kelli's Best Darn Fire Roasted Salsa
6 Large Red Tomatoes whole
2 Tomatillos whole
1 Yellow Onion cut in half
2 Large Jalapeno Peppers whole
1 Head Garlic cut in half
1 TBSP Lime Juice
1/2 Cup Cilantro roughly chopped
1 TBSP Always Cook With Love Universal Seasoning
Throw all the veggies on the grill until fully roasted. Let cool under plastic wrap and peel. Remove jalapeno stems and garlic peel. Pulse in a blender with the lime, Chef In A Bottle Universal Seasoning and the cilantro. Blend to desired consistency. Serve with whatever the frack tastes good.
Kelli's Pommarola (Basic Tomato Sauce)
3- 28 oz. Cans Cento San Marzano
(Product of Italy/ Peeled Tomatoes)
5 Cloves Garlic (Roasted)
1 TBSP Chef In A Bottle Universal Seasoning
2 tsp Dried Sweet Basil
1 TBSP Olive Oil
Place unpeeled garlic cloves in medium hot skillet. Roast on all sides for about 10 Minutes. Carefully remove peel from garlic. Cut cloves in half. In a 4-QT chef quality saucepan, pour in whole tomatoes including all juices. Use your hands to crush the tomatoes. Add in garlic, Chef In A Bottle Universal Seasoning, basil and olive oil.
Keep the flame low. (Patience makes this recipe outstanding!) Stir the sauce frequently until it is bubbling. (About 10 minutes.) Cover the sauce. Stir frequently while cooking. Sauce will thicken as the water evaporates. (3 hours) You may need to add water as you simmer as these tomatoes produce a thick sauce almost instantly. It takes three hours to create deepness of the flavor profile. Freezes Well. When serving, always drizzle olive oil over the dish.
Kelli’s Fat and Sassy Mayonnaise
4 Egg Yolks
2 tsp. Dijon- style Mustard
1 Cup Vegetable Oil (or Olive Oil for a French Flair)
1 ½ TBSP White Wine Vinegar
Juice of ½ lemon
1 TBSP Natural Sugar
1 tsp. Sea Salt
1 tsp. Chef In A Bottle Universal Seasoning
Combine vinegar, lemon juice, sugar, salt, and Chef In A Bottle Universal Seasoning in separate bowl, and let sugar dissolve. Set Aside. Use a 1 ½ quart bowl and mixer. Beat egg yolks and mustard until the mixture becomes pale yellow. Add oil one teaspoon at a time or in a very think stream while mixer is on. Beat until mayonnaise is thick. (May resemble scrambled eggs) Add liquid mixture that was set aside and blend. Refrigerate. For an added kick, add garlic or herbs to the mayonnaise.
2 Chicken Breasts Cooked and Cubed (1/2 in.)
2 Ribs Celery Diced
5 Green Onions Sliced at an Angle
1 Cup Cherry Tomatoes Quartered
2 Apples Cubed
1/2 Cup Walnut Halves
1/2 Cup Rasins
4 Sun Dried Tomatoes Diced
2 tsp Chef In A Bottle Universal Seasoning (To Taste)
1/2 tsp Black Pepper
1 tsp Crushed Red Pepper
1/2 tsp Thyme
1 tsp Oregano
1/2 tsp Rosemary
1 tsp Black Sesame Seeds
1 Cup Mayonnaise
Up to 1 TBSP Prepared Mustard
Juice of 1 Lemon
Garnish with Onions, Chives, Herbs, Sesame Seeds, or Fairy Dust!
Mix. Refrigerate and serve! Great for brown bag lunches, picnics, pot luck dinners, brunches, and outings. Fantastic for trips! You can make lettuce wraps, sandwiches, or pair it with a salad.
1 TBSP Olive Oil
1 TBSP Unsalted Butter
1/2 Cup Onion diced
3/4 Cup Carrots diced
1/2 Cup Celery diced
3 Cloves Garlic sliced
4 Cups Butternut Squash
3 Cups Chicken Stock
2-3 tsp Kelli Coffee's Chef In A Bottle Universal Seasoning
1/2-1 Cup Heavy Cream
Cut Butternut Squash lengthwise and place cut side down in a baking dish. Fill to 1 inch with filtered water. bake at 350 degrees fro almost an hour. Saute in a sauce pan with oil and butter about 10 minutes: onions, carrots, celery, and garlic. Add chicken stock. Let boil. Scoop out squash and add to mixture. Simmer until done (about 20-30 minutes). Remove and liquefy in a blender. Pour back into sauce pan. Add cream and heat through. Do not boil.
Serve and Enjoy!
1/2 Cup Aged Balsamic Vinegar
1/2 Cup Vegetable Oil
2 TBSP Shallots Minced
1 Clove Garlic Minced
2 tsp. Kelli Coffee's Chef In A Bottle Universal Seasoning
1/2 tsp. Crushed Red Pepper
Mix all ingredients in a shaker. Shake Well before each use. Lasts about 3 days. For a sweeter dressing you can add 1 TBSP natural sugar or orange juice.
4 TBSP Butter
3 QT Beef Stock
1 1/2 Cups of Strong Coffee
12 oz. Can Of Your Favorite Beer
2 TBSP Kelli Coffee's Chef In A Bottle Universal Seasoning
2 tsp. Pink Himalayan Sea Salt
2 tsp. Freshly Ground Black Pepper
2 tsp. Thyme
Toasted French Bread Slices
Slices of Swiss or Gruyere Cheese
Slice onions thin. Heat skillet or dutch oven to medium. Place butter in pan. Add onions and slowly caramelize. Add Beef Stock, Beer, Coffee, Kelli Coffee's Chef In A Bottle Universal Seasoning, Salt, Pepper, and Thyme. Simmer for 3 hours uncovered to allow broth to reduce, adding 1 quart at a time while cooking. Toast bread. Place on top of onion soup. Add Cheese and broil.