Wednesday

Table of Contents

Every few months, Chef Evans posts a recipe to Gastronomy, the resort's on-line archive of culinary delights, or a video tutorial to the resort's YouTube channel. From appetizers to desserts, our guests have enjoyed all these recipes - as well as the techniques employed to prepare them. See below for a table of contents. Bon appetit!

Appetizers
Soups
Salads & Dressings
Entrees
Sides
Desserts
Breakfast
Other
Techniques/Video Tutorials

Tuesday

Veggie Slaw

Ingredients
  • 1 gallon of cut vegetables (cabbage, peppers, broccoli, cauliflower, radish,etc.)
  • 2 cups mayonnaise
  • 2 T apple cider vinegar
  • 2 T sambal olek chili paste or other chili/hot sauce
  • 1/4 cup granulated sugar
  • 1/2 t lawry's seasoning salt
  • 1/2 t salt
  • 1/2 t granulated garlic
  • 1/4 t black pepper
Preparation
  • Cut vegetables into desired shapes & sizes and place in a bowl large enough to allow for the dressing to be added and for salad to be tossed.
  • In a separate bowl, mix the mayonnaise, sugar, vinegar and seasonings together.
  • Pour dressing onto veggies and toss well to incorporate.
  • Chill in fridge for a few hours and enjoy.
Comments
  • Size can vary on the vegetable cuts, but not bigger than bite size is best or even smaller if your plan is to enjoy this on a barbecue sandwich. 
  • Get creative with your veggie selection, even some fresh basil in the summer is a great addition.
  • Try different vinegar flavors; they are all good options (rice wine, red wine, white wine, etc.).
  • If you are leaving out the chili paste, you will need a little more vinegar or liquid to loosen the dressing and not have it too thick.
  • This being said, I do like a thick dressing on my slaw because it will release the water from the veggies and your slaw will always end up wetter than it seems when you first mix the dressing in. So do not start with a runny dressing or too much dressing!
  • This will make about 2-3 quarts of slaw once it sits for a while, depending on your choice of veggies.
  • This slaw is best a few hours after the dressing is added, but is OK for the next day. The veggies will continue to break down the longer it sits. To get a head start, cut you veggies and make your dressing the day before, but do not mix them together until a few hours from serving time.
  • Enjoy at your next cook-out, or cook-in! 

Sunday

Table of Contents

Every few months, Chef Evans posts a recipe to Gastronomy, the resort's on-line archive of culinary delights, or a video tutorial to the resort's YouTube channel. From appetizers to desserts, our guests have enjoyed all these recipes - as well as the techniques employed to prepare them. See below for a table of contents. Bon appetit!

Appetizers
Soups
Salads & Dressings
Entrees
Sides
Desserts
Breakfast
Other
Techniques/Video Tutorials

Friday

Corn Casserole


Ingredients

  • 1 small can creamed corn
  • 1 small can kernel corn, drained
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 1 box of Jiffy corn muffin mix
  • cracked black pepper and smoked paprika to taste
Preparation

  • Preheat oven to 400F
  • In a mixing bowl, combine the eggs, both corns, sour cream, and melted butter
  • Add box of Jiffy and mix well
  • Butter or grease an 8 X 8 baking dish
  • Pour batter into dish then sprinkle the cracked black pepper and smoked paprika on top
  • Bake in the 400F oven for 45-60 minutes
  • Remove once it is golden brown and toothpick inserted into the middle comes out clean
  • Ta-daaa!

Comments

  • This is a great dish for those holiday parties, cookouts that you just do not want corn on the cob, or your average Tuesday night dinner that lacks something to be desired!
  • I have made this using regular cornbread mix adding sugar and it works, but the Jiffy mix has a finer texture than most of those and just ends up better.
  • This recipe is quick and easy and will feed 8-10 as a side portion, but 4 can clean this up pretty easy too.
  • Enjoy! 

Tuesday

Roasted Root Vegetables


Ingredients
  • Turnips
  • Rutabagas
  • Potatoes
  • Parsnips
  • Carrots
  • 1 Tablespoon of your favorite oil per 1 cup of vegetables
  • Sea salt and cracked peppercorns to taste
Preparation
  • Preheat oven to 400F
  • Peel and chop vegetables into bite size pieces or slightly larger
  • Toss with oil of choice and salt and pepper
  • Place on a baking sheet or dish so that the vegetables are not stacked on top of each other, but in a single layer to allow browning
  • Roast in oven for approximately 1 hour, turning with a spatula half way through cooking
  • Remove from the oven when the vegetables are tender and browning nicely
Comments
  • Oils to use? sesame, olive, butter, coconut, rendered bacon! And many more.
  • Try using some different color peppercorns or a few spices too, like curry, paprika, etc.
  • Turning the vegetables halfway through will also help keep them from sticking badly to the pan
  • One cup of raw vegetables is a good serving size per guest. It will end up being half that once cooked
  • This is a great side for all your Fall and Winter meals and fun to surprise your guests with some of the lesser known veggies. Enjoy!


Thursday

How to Prepare an Omelet



For many more recipes and video tutorials, CLICK HERE

How to Cut a Whole Chicken



For many more recipes and video tutorials, CLICK HERE