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Visiones: Holiday Recipes With Chef Antonio Cardoso

RECIPES:

Sides:

Roasted baby Brussels sprouts (serves 6 people)

Ingredients:

  • 1tbsp extra virgin olive oil
  • 2lbs of baby Brussels sprouts
  • ½ cup pine nuts raw
  • 3tbsp sherry vinegar
  • ½ cup pomegranate seeds
  • 2tbsp fresh grated parmesan cheese
  • Salt/Pepper to taste

Instructions:

  • In a hot pan, add olive oil and Brussels sprouts, cook until crispy. Season with salt and pepper.
  • Place in oven at 380 degrees F for approximately 10minutes or until tender.
  • Remove from oven and deglaze with vinegar, add pine nuts and parmesan cheese.
  • Before serving garnish with fresh pomegranate seeds.

Truffle Mac and Cheese (serves 6 people)

Ingredients:

  • 2oz fresh diced chives
  • 1lb Vermont white cheddar
  • 0.5lb American cheese
  • 0.5lb gruyere cheese
  • 1 pack of elbow macaroni
  • 1 can black truffle peelings fine diced
  • 1qt heavy cream
  • 2tbsp truffle oil
  • ½ cup panko breadcrumbs

Instructions:

  • In a pot with boiling water, cook macaroni until soft.
  • In a sauce pan melt cheeses with heavy cream, and diced truffle peelings. Cook until creamy and all the cheese is melted. Season with salt and pepper.
  • Add macaroni to cheese mixture, and mix well.
  • Place macaroni in a baking casserole and cook in oven at 380F for approximately 20 minutes, or a crust forms on top.
  • Remove from oven and sprinkle breadcrumbs.
  • Drizzle with white truffle oil and garnish with fresh diced chives.

Crispy Hen of the Woods Mushrooms (serves 4 people)

Ingredients:

  • 3lbs of fresh Hen of wood Mushrooms
  • 3 cloves of fine diced garlic
  • 1 sprig of fresh chopped flat parsley
  • 1 tsp dried porcini powder

Instructions:

  • Separate and clean the mushrooms and set aside. In a pot with boiling water, quickly blanch mushrooms for 30 seconds or until soft, and chill.
  • In a separate pan add olive oil and diced garlic and cook in very low heat, until garlic is crispy and golden, carefully to not burn. Set aside garlic.
  • In a hot sauté pan add olive oil and sauté mushrooms until crispy. Add porcini powder, season with salt and pepper.
  • Add crispy garlic and fresh chopped parsley and serve immediately.

Entrée:

Roasted Prime Rib (serves 6 people)

Ingredients:

  • 1 piece bone in prime rib (average 10lbs) cleaned and trussed
  • 0.5lb of herb compound butter
  • Salt/Pepper to taste
  • 12 garlic cloves
  • Sprig of fresh thyme, rosemary and oregano
  • 3 carrots peeled
  • 2 stalks of celery
  • 1 white onion
  • Fresh bay leaves
  • 6 fresh shallots

Instructions:

  • Season Prime Rib with salt and pepper and place in roasting pan.
  • Rub meat with the herb compound butter and refrigerate for 12 hours before roasting.
  • Dice carrots, celery and onion in small pieces and cut shallots in half. Place vegetables in bottom of roasting pan, cover with fresh herbs.
  • Roast prime rib in oven at 380 degrees F for approximately 1 hour and 25 minutes, or until desired temperature (you can use probe thermometer to control desired temperature.)
  • When prime rib is cooked, remove from oven and let rest for approximately 5 minutes before serving.

Dessert:

Christmas Bourbon Yule Log (Makes 12 servings)

Ingredients – cake:

  • 1/4 cup cocoa powder
  • 1/4 cup all-purpose flour
  • 6 large eggs, separated
  • 1/2 tsp salt
  • 1/4 cup plus 1/3 cup sugar
  • 2 tbsp bourbon
  • 6 tbsp (3/4 stick) unsalted butter, melted, cooled

Ingredients – frosting:

  • 1 1/4 cups sugar
  • 1/3 cup water
  • 1 1/4 cups heavy whipping cream
  • 1/2 cup (1 stick) unsalted butter
  • 2 tbsp Bourbon
  • 1/2 tsp salt
  • 12oz bittersweet or semisweet chocolate, chopped

Instructions – cake:

  • Preheat oven to 350°F. Line 17x12x1-inch rimmed baking sheet with parchment
  • Using electric mixer beat egg whites and salt in very large bowl until foamy. With mixer running, gradually beat in 1/4 cup sugar, beating just until stiff peaks form.
  • Using electric mixer, beat yolks with 1/3 cup sugar and bourbon in large bowl until thickened, about 5 minutes. Add yolk mixture to egg-white mixture.
  • Add butter; fold gently just to blend. Pour into prepared baking sheet, spreading batter gently to form even layer.
  • Bake cake until center is firm to touch, about 14 minutes. Cool in pan on rack.

Instructions – frosting:

  • Stir 1 1/4 cups sugar and 1/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes (time will vary, depending on size of pan).
  • Remove from heat; immediately add cream (mixture will bubble vigorously). Whisk in butter, bourbon, and salt. Stir over medium heat until any caramel bits dissolve.
  • Transfer 1 cup caramel sauce to small pitcher. Add chocolate to remaining caramel in saucepan. Let stand off heat 5 minutes; whisk until smooth. Transfer to bowl. Let frosting stand until spreadable, stirring occasionally, about 1 hour.

Preparation:

  • Spread 1 cup frosting over cake in even layer. Beginning at one long side and using parchment as aid, roll up cake jelly-roll style.
  • Starting 1 inch in from each end of cake, cut off 3-inch-long diagonal piece from each end. Arrange cake, seam side down, on platter.
  • Garnish cake with candy canes and leaves and serve.
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