"Nibble"...with Chef Kai Chase: The Perfect Mint Julep for Derby Day

"Nibble"...with Chef Kai Chase: The Perfect Mint Julep for Derby Day: The Kentucky Derby is booming this weekend with great spirit, high hopes and beautifully stylish hats.  But we mustn't forget another h...

The Perfect Mint Julep for Derby Day

The Kentucky Derby is booming this weekend with great spirit, high hopes and beautifully stylish hats.  But we mustn't forget another highlight of the event...The Mint Julep.  Mint Juleps (made with fine Bourbon, mint, sugar and ice) are synonymous with the Kentucky Derby, the historic thoroughbred race and annual kick-off to the Triple Crown series.

 

So in celebration of the event, join the winners circle and try making a batch for your favorite sports fans.  Enjoy!  

 

Ingredients

4 c. Bourbon (preferably Woodford Reserve)

3 bu. Fresh Mint

1 c. Water

1 c. Granulated Sugar

Crushed Ice

 

Method

First, remove about 50 small mint leaves.  Wash and place in a small bowl.  Cover with 3 ounces of the Bourbon.  Allow the leaves to soak for about 20 minutes.  Gather the leaves in a paper towel.  Thoroughly wring the mint over the bowl of Whiskey.  Dip the bundle again and repeat the process several times.  Simple Syrup: Mix 1 cup sugar and 1 cup water in a small saucepan.  Heat to dissolve the sugar.  Stir constantly so the sugar does not burn.  Set aside.   Mint Julep Mixture: Pour 3 1/2 cups of the Bourbon into a large  glass pitcher.  Add 1 cup of the simple syrup to the Bourbon.  Now begin adding the mint extract one tablespoon at a time to the Julep mixture.  Taste and adjust as you go.  When you think it tastes right, pour the whole mixture back into the glass pitcher and refrigerate for a few hours or overnight.  To serve:  Fill each glass with crushed ice, pour the Mint Julep cocktail over the ice and garnish with a sprig of mint.  Serve immediately.

 

The Perfect Mint Julep

"Nibble"...with Chef Kai Chase: Healthy Green Eats For Earth Day

"Nibble"...with Chef Kai Chase: Healthy Green Eats For Earth Day: Mother Earth Day Salad Mother Earth gives us a bounty of beautifully nutritious fruits and vegetables to create plates of amazingly good...

Healthy Green Eats For Earth Day

Mother Earth Day Salad

Mother Earth gives us a bounty of beautifully nutritious fruits and vegetables to create plates of amazingly good tasting dishes. 

So in honor of "Earth Day" 2015 I created a salad made with raw and natural ingredients straight from Mother Earth's finest ingredients of organic kale, carrots, brown mushrooms, beets and sunflower seeds.

This salad is so darn delicious, simple and quick using only 5 ingredients.  Celebrate life and Mother Earth!

Mother Earth Day Salad
1 bu. Flat Kale, Chopped
4 ea. Organic Brown Mushrooms. Sliced
2 Organic Red Beets, Cooked, Peeled and Sliced
1/4 c. Shredded Carrots
2 Tbs. Raw Sunflower Seeds

Walnut-Honey-Citrus Vinaigrette
4 Tbs. Orange Juice
1 tsp. Orange Zest
2 Tbs. Honey
1/2 tsp. Dijon Mustard
1/2 c. Walnut Oil
Salt/Pepper to Taste

Method:
In a small mixing bowl add the Dijon mustard, honey, orange juice and orange zest.  Whisk in the walnut oil to emulsify.  Salt and pepper to taste.  Set aside.

In a large mixing bowl add the kale, mushrooms, beets and carrots.  Add the vinaigrette and toss lightly.  Transfer to a serving bowl or platter and top with the raw sunflower seeds.  Enjoy!


  
 

Michael Jackson's chef Kai Chase interview to HealthyLivinG magazine

Bruschetta Rustica

My love of tomato, basil bruschetta on grilled, French baguette crostini's started out as an impulsive appetizer order, which then turned into a meal obsession.  I had to have tomatoes and olive oil on toast daily.  Wouldn't you know that the more I ate it, I eventually grew bored and burned out! But a lot of my clients didn't and were still requesting it's hearty and robust flavors.  So, finding  inspired love of bruschetta all over again, I decided to create an inviting new look and twist to the ever popular appetizer by using long thin slices of the baguette, creamy burrata and using the diced tomato as the topper.  You can't go wrong with this all-time favorite "small bite" recipe.    

Ingredients:

1 petite French Baguette, Sliced long and Lightly Grilled
2 med. Vine-Ripened Tomatoes, Small Diced
2 Tbs. Fresh, Basil (chiffonade)
4 oz. Creamy Burrata (prepared)
Extra Virgin Olive Oil
Sea Salt
Cracked Black Pepper


Method:

Pre-heat oven to 350 degrees.  Slice the baguette the long way and place on a baking sheet.  Brush both sides with olive oil, salt and pepper and bake until golden 15-20 minutes.  Turn crostini's over once while baking.  Remove and set aside.  In a small mixing bowl add the tomatoes, basil, salt and pepper.  Lightly toss and set aside.  To assemble...spread a thin coating of the creamy burrata atop the crostini, top with the tomato, basil mixture and repeat until all mixture is gone.  Plate, serve and enjoy!   

Experiment with Vinaigrettes

To make your own salad dressing is easier and more satisfying than you think.  The fresh taste of natural herbs, unique vinegars, citrus juices and premium different oils make a big difference once drizzled over a lovely bunch of leafy greens.  Try a few versions, like a White Truffle Shallot-Herb Vinaigrette (shown below) and soon you'll find yourself experimenting with a world of flavors.  Practice makes perfect and soon you won't need a recipe.   Although vinaigrettes are delicious for salads, you can use them on grilled fish, seared meats and roasted vegetables. 
                                 

White Truffle Shallot-Herb Vinaigrette

 

2 tsp. chopped shallots

1 tsp. dijon mustard

4 anchovies, chopped

1/2 tsp. basil

1/2 tsp. oregano

1/3 c. champagne vinegar

1/2 c. premium White Truffle Oil

 

 

Method:

In a small mixing bowl add the chopped shallot, dijon, anchovies, basil, oregano and champagne vinegar.  With a small whisk, slowly emulsify the white truffle oil to blend ingredients together.