Some of My Favorite Recipes from the Chef Days
MY CHOCOLATE CHIP COOKIES
1 c. Butter - softened ( 1/2 lbs. )
1 cube Melted Butter
Gush all ingredients together, by hand, in a mixing bowl. The stuffing should hold together when you squish it in your hand, making sure that all the clumps of cheese get mixed well. (Squishing with hands works best, forget the spoon) Makes about 4 c. - add enough mayonnaise to have the mixture clump together in your palm in a ball. Add almonds and breadcrumbs to pick up moisture.
Please cool before serving.
This recipe came from Julii Ashby of Zocalo Catering.
Grilled Vegetable and Wild Mushroom
Award winning - never defeated at the
Basil Trapanese Sauce
CILANTRO ALMOND PESTO
Yields 6 cups
Fantastic on grilled fish, yet another Zocalo Catering favorite at many summer weddings.
4c. Cilantro leaves (washed, picked and tightly packed)
2c. Almonds (blanched, slivered and toasted)
4 Small Garlic Cloves
1 Seeded and Diced Jalapeño
1/2 tsp. salt
Combine in Cuisinart and process until a chunky paste forms, then add:
1c. Fresh Lime Juice
3/4c. Sour Cream
Pulse until combined.
SIMPLE BERRY COBBLER
I don't know where Julii Ashby found this recipe, but it was a no-fail dessert for the restaurant trained chefs, unaccustomed to having to bake, who would work in the kitchen at Zocalo Catering, for years
YIELDS (1) 12” by 18” Baking Pan
Preheat oven to 350 degrees.