6 oz goat cheese, or semi-soft cheese
2 Tbsp fresh sage, chopped
2 Tbsp fresh dill, chopped
1 tsp salt
1 tsp white pepper

Mix all ingredients together and allow to set overnight before serving.

©2013 Private Chef - Emerald Isle NC, Beaufort NC, Atlantic Beach NC, Morehead City NC. All Rights Reserved.

The ricotta mixture can be made the night before, but no more than that. After too much time the cheese will start to lose it’s moisture.

2 large eggplants, peeled, sliced ¼-inch thick
4 Tbsp any type of fresh herbs, chopped
4 Tbsp olive oil, divided
1 Tbsp garlic, chopped
3 Tbsp fresh sage
1 small onion, diced
6 Tbsp dried cherries, cranberries, or currants
⅓ cup toasted almonds
2 Tbsp capers
2 tsp ground fennel seeds
3 oz Sopersatta, diced
3 oz Copocolla, diced
3 oz Proscuitto, diced
3 tsp ground chili peppers
2 tsp ground pepper
2 cups Ricotta cheese
⅓ cup Parmesan cheese
⅓ cup toasted breadcrumbs

Place eggplant slices on paper towels and sprinkle with a dash of salt. Cover the eggplant with another paper towel to draw out some of the moisture. Allow to “drain” for 1-2 hours. Unwrap and sprinkle each eggplant slice with herbs.

Heat a skillet over medium heat. Place the slices of eggplant in the pan and brown for approximately 4 minutes on each side. Set aside to cool, stacking them to help with steaming the slices.

In the same pan, add 3 Tbsp olive oil, garlic, sage and onions. Cook until slightly brown, about 5 minutes. Turn off the heat and add the cherries (or currants or cranberries), almonds, capers, fennel, diced meats, chili peppers and ground pepper.

Remove pan ingredients and place in a bowl. Add the ricotta cheese, parmesan, and breadcrumbs.

Place the eggplant slices with the “fat” end towards you. Place approximately 1-2 Tbsp of the ricotta mixture on a slice of eggplant. Roll it away from you. Repeat with other eggplant slices, placing the eggplant side by side on a cooking sheet so that they hold shape. Once finished, allow to rest for about an hour.

Preheat the oven to 400°F.

Heat a skillet over medium heat. Add 1 Tbsp of olive oil. Gently place one rolled eggplant in the pan and gently (but quickly) sear all sides. Then return to the sheet pan. Repeat with the remaining eggplant rolls until all are seared. Place all in the oven for 13-15 minutes.

After removing from the oven, allow the eggplant to rest for a moment to set. Serve with marinara sauce and a squeeze of lime.

©2013 Private Chef - Emerald Isle NC, Beaufort NC, Atlantic Beach NC, Morehead City NC. All Rights Reserved.

4 slices of pound cake, cut into ½-inch slices
Juice from 2 oranges
4 Tbsp butter, melted
2 tsp cumin
1 tsp rosemary, chopped
1 tsp fresh ginger, grated
4 firm, semi-ripe bananas, peeled, cut lengthwise
Vanilla ice cream (optional)

For the Rum Sauce
4 Tbsp unsalted butter
¾ cup dark brown sugar
2 Tbsp dark rum
½ cup heavy cream

Combine the orange juice, butter, cumin, rosemary and ginger in a small bowl. Brush the bananas with this mixture and allow to “marinate” in a shallow dish.

Next, make the rum sauce. Melt the butter in a small saucepan over high heat. Add the brown sugar and rum. Cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream. Cook until heated through and slightly thickened. Transfer the mixture to a bowl and keep warm.

Heat grill on medium-high heat. Season the grill with non-stick spray. Place the bananas on the grill, cut side down, for about 6-8 minutes or until golden. Turn over. Move out of direct heat, but still on a warm side of the grill.

Re-season the grill. Gently place pound cake slices on grill to give the cake “grill marks”, about 3 minutes each side.

Turn off grill. Cut the bananas in 1-inch segments. Place the warm cake in bowl, add the bananas and drizzle with the rum sauce. Add vanilla ice cream, if desired.

©2013 Private Chef - Emerald Isle NC, Beaufort NC, Atlantic Beach NC, Morehead City NC. All Rights Reserved.

¾ cup all-purpose flour
¾ tsp salt
1 ¼ cups milk
2 eggs
1 Tbsp butter, melted
5-6 Tbsp butter or ghee, melted

Combine the flour and salt in a bowl.

Mix the eggs and milk in a separate bowl. Slowly combine with the dry ingredients. Mix in the melted butter.

Refrigerate the batter for at least 30 minutes. This is important, as it gives the batter an opportunity to rest and fully come together.

Heat a non-stick skillet over medium heat. Spoon a little melted butter or ghee into the pan. Swirl to evenly coat the pan.

Pour 2-3 Tbsp of batter into pan. Quickly move the pan around, allowing the batter to spread evenly and covering the pan surface with a thin batter layer.

Let cook for about 1 minute. Flip with a spatula and cook the other side for about 30 seconds.

Serve with either Dark Chocolate Sauce or Gruyere Cheese Sauce.

Dark Chocolate Sauce

8 oz. semi-sweet dark chocolate morsels
3 Tbsp unsalted butter
¾ cup heavy cream
1 Tbsp orange liqueur or dark rum (optional)

Fill the bottom of a double-boiler with water. Bring to a boil. Place the morsels and butter in the top bowl. Stir frequently. When the mixture is melted, whisk in the heavy cream. Whisk in liqueur, if using.

You may also add 2 Tbsp of ground dark coffee, 2 Tbsp creamy peanut butter, or 2 Tbsp chopped almonds.

Gruyere Cheese Sauce

2 Tbsp milk
2 Tbsp cornstarch
⅓ cup dry white wine
1 ½ cups heavy cream
¼ tsp salt
pinch white pepper
¾ cup gruyere cheese
pinch of nutmeg (optional)

Combine the milk and cornstarch in a small bowl. Stir until the cornstarch is dissolved. Set aside.

Pour the wine into a medium saucepan and bring to a boil. Reduce to 1 Tbsp. Remove from the heat and stir in the milk-cornstarch mixture. Add the heavy cream, salt and pepper. Stir and return to burner. Let simmer for 2 minutes. Add the cheese, whisking until melted. Simmer for 1 minute more. Remove from heat. Stir in nutmeg, if using, and serve

©2013 Private Chef - Emerald Isle NC, Beaufort NC, Atlantic Beach NC, Morehead City NC. All Rights Reserved.

1 1b phyllo dough, thawed according to box directions
2 cup walnuts
1½ cup pecans
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp ground allspice
¼ cup sugar
2 sticks unsalted butter, melted and kept warm

For the syrup:
1 cup water
1 cup sugar
¼ cup honey
1 tsp vanilla
juice from 1 orange, peel reserved
dash of rosewater

Preheat oven to 350°F. In a large pan over medium heat, lightly toast all nuts, and spices. Cool slightly. In food processor, chop nuts. Pulse about 12 times until mixture is chopped small, but not in a paste. Pour in a separate bowl, toss with ¼ cup sugar. Set aside.

Unroll phyllo dough. Cover phyllo with a dampened cloth to keep from drying out as you work. Butter the bottoms and sides of a 9×13 inch pan.

Place one sheet of dough in pan. Butter thoroughly. Repeat until you have 6-7 sheets layered. Once 6-7 layers are buttered, sprinkle about ⅔ cup of nut mixture on top. Top with 6-7 more sheets of dough, brushing butter between each one. Add ¾ cup nuts. Do another round of phyllo layering and buttering between layers. Repeat until you have the dough completed. (You should have about a handful of chopped nuts left over. Save them.)

Using a sharp knife cut into diamond or square shape – be careful not to cut through the pan! Drizzle remaining butter on top layer. Bake for about 30 minutes until baklava is golden and crisp.

Make syrup while baklava is baking. Carefully boil sugar and water until sugar is melted. Once melted, reduce heat to medium. Add vanilla, orange juice, peel and honey. Simmer for about 20 minutes. Cool completely.

Remove baklava from oven and immediately spoon syrup over it. Add remaining nut mixture on top. Let cool completely, preferably overnight at room temperature. I leave mine in the oven overnight. Leave it uncovered as it gets soggy if it is wrapped up.

©2013 Private Chef - Emerald Isle NC, Beaufort NC, Atlantic Beach NC, Morehead City NC. All Rights Reserved.

In choosing a plank, pick only untreated cedar, alder, hickory, or maple.

Place marinated or ready-to-cook foods directly on the plank. Keep the grill’s lid closed as much as possible to maintain temperatures and maximize smoking. Note: planked food does not have to be turned during grilling.

2 (12-inch) untreated cedar planks
¼ cup packed brown sugar
1 tsp ground black pepper
¼ cup pineapple juice
½ tsp cayenne pepper
⅓ cup soy sauce
½ tsp paprika
2 Tbsp honey
2 Tbsp white vinegar
¼ tsp garlic powder
2 Tbsp lemon juice
6 (6-oz) skinless, boneless salmon fillets
1 Tbsp chopped fresh rosemary

Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.

Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrup-like consistency, about 35 minutes. Set the sauce aside.

Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.

Place the fillets onto the smoking cedar planks, spoon a small amount of the sauce over the salmon fillets close the lid of the grill, and cook for 25 minutes. Continue cooking until the fish turns opaque in the center. Continue to spoon sauce over the salmon every 6 minutes or so to really intensify the flavor. Serve with the remaining sauce. 

©2013 Private Chef - Emerald Isle NC, Beaufort NC, Atlantic Beach NC, Morehead City NC. All Rights Reserved.

4 chicken thighs (or chicken breasts)
¼ cup flour
dash of salt
4 Tbsp fresh oregano, divided
6 Tbsp olive oil, divided
2 cups mushrooms, quartered and washed
½ cup green Spanish olives, sliced
1 cup diced tomatoes, drained
1 Tbsp capers
2 cloves garlic, diced
1 medium onion, diced
1 cup dry rice
2 cups chicken stock
¼ cup white wine or red wine
1 bell pepper, diced
2 tsp cumin
3 tsp kosher salt, divided
Handful fresh cilantro

Combine the flour, dash of kosher salt and 1 Tbsp fresh oregano. Gently toss chicken in the flour mixture to lightly coat.

In a heavy skillet with a tight fitting lid, add 3 Tbsp olive oil and heat pan to med-high heat. Place flour coated chicken in pan. Brown on both sides. Remove from pan and set aside.

Reduce heat to medium. Heat remaining 3 Tbsp olive oil and add mushrooms. Brown on all sides.

Add olives, tomatoes, capers, garlic and onions. Cook for about 7-10 minutes or until onions are slightly soft and transparent.

Add rice and stir to coat. Add 1 tsp kosher salt, cumin, remaining oregano, chicken stock and wine. Stir until all ingredients are evenly mixed. Place chicken carefully in rice mixture, “nestling” the chicken into the rice mixture.

Place the lid on tight and reduce heat to low. Watch to make sure the liquid does not overflow. Do not remove the lid!

Cook for approximately 35-40 minutes or until the chicken is tender. You can pierce chicken and if liquid runs clear, it’s done.

Once the chicken is cooked, remove from heat and allow to “rest” for about 10 minutes. Garnish the chicken with fresh cilantro. You may also garnish with a dash of olive oil, if desired.

©2013 Private Chef - Emerald Isle NC, Beaufort NC, Atlantic Beach NC, Morehead City NC. All Rights Reserved.

In India, they like their tea with milk, plenty of spices and sweet. I have made this recipe of Chai for years after being the Chef to Mya Tiwari. Each time I make this Chai, it brings back fond memories of my time at her quiet monastery.

Namaste.

2-inch piece of fresh ginger
2 star anise
4 peppercorns
5 whole cloves
1 large cinnamon stick
½ tsp cardamom
3-5 fennel seeds
2-inch piece orange peel
3 Tbsp black tea (loose) or 2 bags
1 cup water
1 ½ cup milk
4-5 Tbsp cane sugar, light brown sugar or Demerara Sugar

Place the ginger in a mortar and pestle. Crush, splintering so the juices run. Remove and set aside.

To the mortar and pestle, add anise, peppercorns, cloves, cinnamon stick, cardamom, fennel and orange peel. Pound 3-5 times to slightly crush the spices.

Place a pot over low heat. Add the crushed spices and crushed ginger root (with juices) to the pot, heating for 2-3 minutes. Stir constantly to avoiding burning.

Add the water and sugar. Bring to a slight boil. Turn heat to low and add the tea and milk.

Turn heat to medium, stir Chai. Allow the tea to steep and the milk to heat through, approximately 5-7 minutes. Be careful not to let it boil!

Turn heat to low and allow everything to settle for 3 minutes. Turn off the heat and strain through a wire strainer (or cheesecloth) into 2 cups.

©2013 Private Chef - Emerald Isle NC, Beaufort NC, Atlantic Beach NC, Morehead City NC. All Rights Reserved.

1 lb russet potatoes, peeled, shredded on the large holes of a box grater
1 small onion (4 oz), shredded on large holes of box grater
⅓ cup flour
1 tsp salt
¼ tsp pepper
1 large egg
¼ cup olive oil or vegetable oil

Preheat the oven to 250°F.

Place a wire rack on a rimmed baking sheet; set aside.

Place the shredded potato in a colander set over a bowl to drain. Using your hands, squeeze the potato until dry and transfer to a large bowl. Discard the potato liquid.

Add the onion, salt, pepper, flour and egg to the potato. Toss everything together until well combined.

Heat 2 Tbsp of oil in a large, heavy skillet over medium heat. Using a ¼ cup measure, place 3 to 4 mounds of potato mixture into the pan. Flatten to ½-inch thickness using a metal spatula. Cook until golden brown and cooked through, about 4 minutes per side. Lower the heat if browning too quickly.

Transfer the latkes to the rack set on the baking sheet. Place in the oven to keep warm while you cook the rest. Repeat this process with the remaining potato mixture, adding additional oil as needed.

©2013 Private Chef - Emerald Isle NC, Beaufort NC, Atlantic Beach NC, Morehead City NC. All Rights Reserved.

This traditional Indian sweet is not only easy to make, but has an irresistible delicate cashew taste.

1 ½ cups almonds or cashews, grinded very finely to a powder
1 cup confectioners sugar
½ cup dry milk powder
½ tsp cardamom powder
2 Tbsp water
2 drops rose water, optional

In a double-boiler, combine powdered sugar and milk powder. Stir continuously for 2-3 minutes until heated through.

Pour the cashew powder into a mixing bowl. Add the sugar and milk powder to the bowl. Add the cardamom powder and mix all the ingredients well.

If using the rose water, add the 2 drops to the 2 Tbsp of warm water. Slowly add to the mixing bowl ingredients, kneading as you go. Keep kneading until a dough forms and the cashews start letting oil go.

Grease your hands and a rolling pin. Roll out the dough, on wax paper, to the desired thickness. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes). Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.

Store in the refrigerator. Bring to room temperature just before serving.

©2013 Private Chef - Emerald Isle NC, Beaufort NC, Atlantic Beach NC, Morehead City NC. All Rights Reserved.