RISE & SHINE KAUT43 OKC
I love Halloween... always have. For me, it's the beginning of the three really big holidays; four if you count New Year's Day. What makes a "big holiday" for me? Well food, of course!
So basically the only food that comes to mind on Halloween is candy? Don't get me wrong, I love the candy, but that is not really a sit-down and gather with your tribe kind of vibe. Well, until now.
This weekend, or even on Halloween night in spite of it being on a Monday this year, have yourself a dinner party. Now I'm not talking about those cheesy Halloween food creations like the mummified hot dogs, or drinks bubbling over with dry ice (those are actually kind of cool), I'm talking about a proper meal, still in a Halloween theme, but not hoaky.
So let me show you what I'm talking about!
Baba Ganoush With Fried Shallots about 8 servings
2-3 medium sized eggplants, split in half lengthways
3 tablespoons Olive Oil
3 cloves fresh garlic
1/3 cup Tahini paste
1/2 cup fresh lemon juice
1 teaspoon ground cumin
2 shallots peeled and sliced into rings
- Either under an oven broiler or outdoor grill (I prefer outdoor grill.. and really really prefer an outdoor charcoal/wood burning grill) begin grilling and charring the eggplant. The charred, smoke flavor is what really gives Baba Ganoush it’s depth. Place the charred eggplant halves in a plastic bag to steam and cool down.
- Once cooled. peel away the charred skin and remove anything inedible (like the stem). Set aside. In a food processor add the garlic and pulse until minced. Add the grilled eggplant and pulse until smooth.
- Add the lemon juice, cumin, Tahini, and Cook’s Line. Pulse until smooth and lump free. Taste for seasoning and add additional Cook’s Line if needed. Place in a bowl and chill.
- In a small fry pan add three tablespoons Grapeseed or Olive Oil. Begin heating until the oil shimmers. Add the shallot rings and fry to a golden brown. Remove to a paper towel to soak up any excess oil.
- *Optional: Once the reserve oil in the shallot pan has cooled, add a teaspoon or two of Little Bit More. Stir around to release the red color and flavors from the paprika and the other spices.
- Dish up the Baba Ganoush, top with a few of the caramelized shallots, and drizzle on the red smoky flavorful oil. Serve with torn and toasted La’ Vash bread, toasted pita, or Indian Naan. Enjoy!
Pepper Crusted Ribeye Serves 4
4 14-16 ounce bone in Ribeye steak
1 cup crushed peppercorns, multi-colored (black/white/red/green)
- Lay out your steaks in a pan or on a platter and bring to room temp. At least one hour. Heat/Prepare your indoor or outdoor grill according to manufacturers directions.
- Place the peppercorns in a plastic bag and crush with a rolling pin, heavy bottom frying pan or meat mallet. Pour into a shallow pan or dish and set aside.
- Sprinkle the steaks, all over, with The Roast Beast and then press the steaks into the peppercorns. Lay the steaks onto the hot prepared grill and cook according to desired doneness. For dinner parties where you aren't sure of guests preferences as far as steak temps go, go half way and cook to medium.
- Let the steaks rest at least 10 minutes before serving or cutting
Roasted Organic Rainbow Carrots with Hazelnuts
2 pounds Organic Rainbow Carrots Washed, trimmed and peeled
Olive Oil for roasting
1/2 cup toasted and skinned hazelnuts
- Preheat the oven to 425 degrees. Split in half lengthwise, from tip to root, resembling oddly shaped witches wands. If you have larger carrots split into quarters lengthways. Coat and toss with the olive oil. Add the Little Bit More spice and toss to coat.
- Lay the carrots out in one single layer on a baking sheet pan. Roast in the oven 20-25 minutes or until tender.
- Sprinkle on crushed, halved, or whole toasted and peeled hazelnuts. Slivered almonds are a good substitute.
Pumpkin Cake with Mascarpone and Chocolate Chip
For The Cake
1 cup Grapeseed Oil
2 1/2 cup sugar
3 large eggs, room temp
3 cups All Purpose flour
2 teaspoons baking soda
2 1/2 teaspoons In The Kitchen With Scotty “More Than Pumpkin Pie” spice blend
1/2 teaspoon Kosher salt
2 teaspoons vanilla extract
1 15 ounce can pure pumpkin (or prepare your own solid packed pumpkin)
Powdered Sugar for dusting
- Preheat your oven to 350 degrees. Spray the inside of your favorite bundt cake pan with baking spray or butter flour the inside.
- In a mixing bowl combine the sugar with the oil and mix together until smooth. One at a time and after each has been completely mixed in, add the eggs. While all of that is happening and in a separate bowl mix the flour, baking soda, More Than Pumpkin Pie spice, and salt. Set aside.
- Add the solid pack pumpkin to your egg/sugar.oil mixture and mix in. Add the vanilla next. In small batches add the dry mixture. Let the dry mix completely before adding the next batch. Add it all until you have a nice sturdy pumpkin cake batter, and spoon in evenly into your bundt pan. On top of a towel (not on your hard work surface) tap the bundt pan several times to rerelease any air bubbles and to ensure the batter gets into all of those wonderful bundt pan grooves. Smooth out the top.
- Bake your bundt cake for approximately 1 hour or until your tried and true cake tester comes out clean. Remove after baking and let cool completely. I let my cake rest overnight in the fridge… this will help when cutting in half and adding the filling.
- Split the cake in half, horizontally, and sandwich in the mascarpone/chocolate chip filling. Add enough to get 1/4”-1/2” layer. Smooth evenly then lay on the top half of your cake. Let chill and set up in the fridge and dust with powdered sugar. Slice and dig in when you’re ready. Enjoy!
For the Mascarpone-Ricotta & Chocolate Chip Filling
2 cups (16 ounces) Mascarpone Cheese
1 cup whole milk Ricotta Cheese
1 teaspoon vanilla
3 cups powdered sugar
1 cup mini chocolate chips
Cream together the mascarpone and ricotta cheese. Add the vanilla and mix until smooth. Gradually add and mix in completely after each add, the powdered sugar. Add the chocolate chips and fold in. Sandwich in between your bundt cake.