Recipes - try them and let me know if you like them!
I don't like the way most recipes are presented so here, I'd like to explain with a ton of detail, links, photos and sometimes even video. I'm a visual person so just telling me to "braise something at 400 degrees" isn't as useful as showing me how high the flame should be. I'm weird that way.
Guava Kraken Rum Rib SauceBy Personal Chef, Lester Esser (www.lesteresser.com)
1/4 cup of brown sugar
1/4 cup of cider vinegar
1/2 red bell pepper
1 large sweet onion
1 Tbs butter
1 lb guava paste
1/4 cup of Kraken Black Spiced Rum
(1) medium sauce pan
1. Cook ribs in 350 degree oven covered until tender and meat is shrinking from the bone (NOTE: but NOT falling off the bone). est time: 1-2 hours
2. Cook minced onion and red bell pepper in butter until soft
3. Add vinegar and cubed guava paste. Cook until guava paste begins to melt.
4. Transfer to blender and puree until smooth.
5. Return to pot, add brown sugar and rum. Simmer and stir until sugar is dissolved. Taste and add more sugar or rum if needed.
Goat Cheese Poached Fig Tarts
By Chef Lester Esser (www.lesteresser.com)
Frozen puff pastry thawed
12 Dried Figs
1 1/2 to 2 cups of Port Wine
Flour for dusting
2 Identical size sheet pans
biscuit cutter (2 1/2 inch)
1. Pre-heat overn to 400 degrees
2. Slice figs in half (if large, slice into quarters)
3. Simmer sliced figs in port wine (about 1/3 full) in a sauce pan approximately 20 minutes or until softened
4. Flour work area. Roll out pastry dough using rolling pin until flat.
5. Cut out tarts using a 2 1/2 inch biscuit cutter. You should be able to get 12 to 16 tarts from one sheet of pastry dough
6. Place tarts on a greased (Pam) baking sheet, cover with the second baking sheet to prevent dough from rising. Bake at 400 degrees for 10 minutes. Remove tarts from oven, remove top baking sheet and allow to cool.
7. Spread each tart with a tablespoon of goat cheese and top with sliced figs and return to oven for about 5 minutes.
8. Remove from oven, sprinkle with chopped walnuts and drizzle with port wine reduction (this is when you heat the wine until it's the consistency of molasses - stir regularly and try not to burn it!)
NOTE: These goat cheese tarts are also great topped with caramelized onions and sliced roasted beets! (Or use your imagination for other combinations.)
For more info contact Chef Lester Esser, Personal Chef at (617) 512-5114 or www.lesteresser.com