Recipes from Cooking for Two Program with Dave Esau

Posted by: BevA | Posted on: Mar 09 2017

 

Dave Esau was here to entertain and inspire us with tips, tricks and recipes that are perfect for those occasions when it's just the two of us!



Dave’s Specialty Foods, Inc.




David Esau, Chef/Owner

847.259.9510

 

Mexican Chicken Burgers



Ingredients:

1 lb.      Chicken, fresh ground

2            Eggs

              Cilantro, fresh chopped

¼           Red peppers, diced

¼ cup   Caramelized onions

Dash    Cumin

2 Tbsp  Mayo—REAL, please!

1 Tbsp  Dijon mustard

              Salt and pepper

2            Hawaiian buns

Method:

Make burgers—Place all ingredients (except buns, of course!) in large bowl and mix very well with hands. Form mini burgers and place on parchment-lined baking pan. Let rest in cooler until ready to cook.

Preheat sauté pan and add 1 tbsp olive oil. Place burgers in pan to sear each side. Finish in oven about 4 minutes to barely cook through. Serve hot on buns!!

 



Polenta with Asiago

Ingredients:

1 Onion, medium diced

2 TBSP Butter

1 Qt. Milk

Salt and Pepper

1 Cup Corn Meal

¼ cup Asiago cheese, grated

Method:

Melt butter in 2-quart saucepan over high heat. Add onions and sauté until light brown. Immediately add milk. Season with salt and pepper. Bring to boil and reduce flame to simmer. Begin adding corn meal slowly while whisking constantly. Mixture will thicken. When all corn meal is added, stop whisking, turn heat to lowest setting, and cook for 10 minutes. (This cooks the corn meal grains so polenta will be smooth.) Stir in Asiago. Serve immediately.





Ratatouille 

Ingredients:

1 Eggplant, peeled & diced

¾ Onion, diced

2 Zucchinis, diced

1 Red pepper, julienne cut

4 cloves Garlic, minced

2 cups Canned tomato

 Olive oil

1 tsp. Cumin

1 tsp. Curry

 Salt & Pepper

Method:

Saute eggplant in olive oil to brown. Remove onto baking sheet. Follow same procedure with onion, zucchini, and red pepper, each cooked separately. Add garlic to pan and brown. Add cooked vegetables and remaining ingredients. Simmer for 5 minutes. Serve warm as side dish or chilled as light lunch with crusty bread!!