Tuesday, December 7, 2010

Chef Luis's-Favorite Holiday Dishes

Looking for some new ideas for this Holiday Season to spice up your kitchen? ZED451's Chef Luis has shared some of this favorite recipes to make this Holiday Season special.

Red Wine Poached Pears with blue cheese crumbles and Candied Pecans.
SENSITIVITY: Only use firm pears, never ripe.

  • Seasonal pears-8 each
  • Red wine-3 cups
  • Sugar-2.5 cups
  • Star anise whole-1/3 cup
  • Cinnamon sticks-2 each
  • Apple juice-21/2 cups
  • Cider vinegar-1/3 cup
  • Cloves, whole-1tsp
  • Blue cheese crumbles-¼ cup
  • Candied pecans-¼ cup
  1. Place the red wine, sugar, apple juice, vinegar, star anise, cloves and cinnamon into the roundaeu and bring to the boil.
  2. Once at a boil reduce t a simmer and add the pears.
  3. Cook on the light simmer for 45 minutes or until tender (not falling apart).
  4. Remove the pears from the cooking liquor and place onto a clean sheet pan; place the sheet pan into the walk-in to cool.
  5. When cool, place into a plastic storage container, cover with a tight fitting lid, label should have date, time, chef’s initials and product name. Store under refrigeration
Mexican Fruit Punch-perfect reminder of his grandmother's home in Mexico.
  • 25 tejocotes (Mexican Fruit) Optional
  • 15 yellow guavas (fresh, but frozen raw are good too)
  • 1 cup of Golden Raisins (regular raisins are good too)
  • 2 cups of Dry Prunes (Optional)
  • ¼ Cup Tamarind (if using whole, must peel)
  • 6 logs of Sugar Cane (cut into pencil size sticks)
  • 4 Yellow or Green Apples (cut into large cubes, peel on)
  • 6 Cinnamon Sticks
  • 2 ½ Cups of Sugar
  • 2 Gallons of Water
  • ¼ Cup Dry Hibiscus Flowers
  1. Wash and cut the fruits, add them to the water and mix in the sugar.
  2. Bring to a boil and reduce heat to a simmer for 1 hour.
  3. Serve Hot, with a little bit of fruit on each cup.
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