Cooking with Rocky: Spring Side Dishes

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Cooking with Rocky: Spring Side Dishes 

INGREDIENTS: Roasted Honey-Lemon Asparagus

  • 10-12 ea Asparagus Spears; trimmed
  • 1 tbsp Olive Oil
  • 1 ea Lemon; burnt/halved
  • 1 tbsp Capers
  • 1 tbsp Honey
  • TT SALT Himalayan Pink Salk
  • TT SALT Tellicherry Pepper

PROCEDURE:

 1. Preheat oven to 400F.

2. Trim asparagus and toss in olive oil and burnt lemon juice.

3. Lay on baking sheet and drizzle with honey.

4. Season with S/P. 5. Roast at 400F for approx. 15 min.

INGREDIENTS: Sauteed Brussels w/Crisp Bacon

  • 10-12 ea Fresh Brussel Sprouts; quartered
  • 4 oz Bacon; diced
  • 6-8 ea Grapes; halved
  • ½ tsp SALT Spanish Smoked Paprika
  • TT SALT Himalayan Pink Salk
  • TT SALT Tellicherry Pepper

PROCEDURE:

1. Render bacon fat in medium heat saute pan.

2. Once rendered, add brussels.

3. Season and saute until brussels are fork-tender (with some color).

INGREDIENTS: Spring Pea Puree

  • 1 lb Spring Peas
  • 1 tbsp Tarragon
  • 1 tbsp Mint
  • ¾ cup Heavy Cream
  • TT SALT Himalayan Pink Salk
  • TT SALT Tellicherry Pepper

PROCEDURE:

1. Put all ingredients into a small saucepan and bring to a boil.

2. Season to taste.

3. Place all ingredients into blender and puree until smooth.

4. *serve warm or chilled!

NINETEEN49 CATERING
www.1949catering.com
 

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