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| Chic Home Entertainment for the Wallet Conscious In light of the current economic climate across the nation, we are all more cost conscious than ever before, but we don't have to stop entertaining...Just do it differently. Georges Mokbel, Culinary Artist Extraordinaire will show you how it’s done, keep your guests’ smiling, and not break the bank. This holiday season prepare a 5 course dinner for under $10.00 per person 10 guests will indulge in a gourmet spread that will impress the most experienced connoisseurs….all for under $100.00 “I'll show you how to impress your family and friends with gorgeous tasting dishes. No one will notice a difference, taste a difference or know that you actually saved time and money. Your guests will feel that you have in fact upgraded your event as opposed to cutting the budget”. “The flavor, texture, and presentation of my menu will dazzle everyone” Find out how to easily create all of the items in this smashing 5 course menu which will be done in a reasonable amount of time, and save you money too! Five Course Wonderful Holiday Menu Entertain for under $10.00 per guest |
EGGPLANT ROLLATINI WITH PESTO ANGEL HAIR PASTA
Ingredients
1 medium eggplant (about 3/4 pound) sliced into ½ inch slices
6 oz Angle hair pasta
4 tablespoons basil pesto sauce
Salt and fresh ground pepper
1 medium eggplant (about 3/4 pound) sliced into ½ inch slices
6 oz Angle hair pasta
4 tablespoons basil pesto sauce
Salt and fresh ground pepper
Method
Preheat the oven to 375 degrees
Place the eggplant in a strainer and season with 2 tablespoons of salt (preferably sea salt) Allow the eggplant to drain
for 30 minutes. Remove the excess liquid and salt using a paper towel. Place the eggplant slices flat on a parchment
lined sheet tray, bake for 5 minutes.
Meanwhile cook the angle hair pasta in boiling water. Drain the pasta and transfer it to a medium salad bowl, mix with
the pesto sauce. Season with salt and pepper to taste.
Place a small amount of angle hair pasta in the center of each eggplant slice and roll. Close with a metal or tooth pick.
Optional: Garnish this dish with sliced sun dried tomatoes and fresh Basil leaves.
Preheat the oven to 375 degrees
Place the eggplant in a strainer and season with 2 tablespoons of salt (preferably sea salt) Allow the eggplant to drain
for 30 minutes. Remove the excess liquid and salt using a paper towel. Place the eggplant slices flat on a parchment
lined sheet tray, bake for 5 minutes.
Meanwhile cook the angle hair pasta in boiling water. Drain the pasta and transfer it to a medium salad bowl, mix with
the pesto sauce. Season with salt and pepper to taste.
Place a small amount of angle hair pasta in the center of each eggplant slice and roll. Close with a metal or tooth pick.
Optional: Garnish this dish with sliced sun dried tomatoes and fresh Basil leaves.
Ingredients
2 pounds Butternut squash peeled, cored and cut into 1 inch
slices
6 tablespoons of olive oil, divided
Sea salt and fresh ground pepper
1 cup Walnuts
2 tablespoons of honey
1 tablespoon of butter at room temperature
1 ½ teaspoon of ground Cinnamon
4 ounces of Crumbled bleu cheese
1 small bag of mixed greens
2 tablespoons balsamic vinegar
2 pounds Butternut squash peeled, cored and cut into 1 inch
slices
6 tablespoons of olive oil, divided
Sea salt and fresh ground pepper
1 cup Walnuts
2 tablespoons of honey
1 tablespoon of butter at room temperature
1 ½ teaspoon of ground Cinnamon
4 ounces of Crumbled bleu cheese
1 small bag of mixed greens
2 tablespoons balsamic vinegar
Method
preheat the oven to 375 degrees
Spread the butternut squash on a parchment lined sheet tray. drizzle with 2 tablespoons of olive oil and season with salt
and fresh ground pepper to taste. Bake for 30 minutes.
Meanwhile, In a small bowl, mix the walnuts with the honey, butter and cinnamon.
Place on a small parchment lined sheet tray and cook for 6 minutes in the same oven.
Allow all the ingredients to cool before layering the salad starting with the mixed greens, butternut squash, candied
walnuts and crumbled bleu cheese.
Make the vinaigrette by whisking 4 tablespoons of olive oil with the balsamic vinegar, season with salt and pepper to
taste.
preheat the oven to 375 degrees
Spread the butternut squash on a parchment lined sheet tray. drizzle with 2 tablespoons of olive oil and season with salt
and fresh ground pepper to taste. Bake for 30 minutes.
Meanwhile, In a small bowl, mix the walnuts with the honey, butter and cinnamon.
Place on a small parchment lined sheet tray and cook for 6 minutes in the same oven.
Allow all the ingredients to cool before layering the salad starting with the mixed greens, butternut squash, candied
walnuts and crumbled bleu cheese.
Make the vinaigrette by whisking 4 tablespoons of olive oil with the balsamic vinegar, season with salt and pepper to
taste.
ROASTED BUTTERNUT SQUASH SALAD WITH CANDIED
WALNUTS AND BLEU CHEESE
WALNUTS AND BLEU CHEESE
Ingredients
2 pounds Chicken breasts, thinly pounded
4 tablespoons olive oil divided
3 large cloves of garlic, finely chopped
1/2 Spanish onion, medium diced
1 pound White cap mushrooms
1 tablespoon of butter
2 whole eggs
1-1/2 cups Panko (Japanese) Bread crumbs
1/3 bunch finely chopped flat leaf parsley
2 pounds Chicken breasts, thinly pounded
4 tablespoons olive oil divided
3 large cloves of garlic, finely chopped
1/2 Spanish onion, medium diced
1 pound White cap mushrooms
1 tablespoon of butter
2 whole eggs
1-1/2 cups Panko (Japanese) Bread crumbs
1/3 bunch finely chopped flat leaf parsley
Method
Preheat the oven to 375 degrees.
Heat the olive oil in a large pan on high heat, Add the mushrooms and sauté until golden brown about 6 minutes on
high heat. Reduce heat to medium-low, Add the garlic, onions and butter, cook for an additional 3 minutes, season with
salt and fresh ground pepper to taste. Add the chopped parsley. Allow the mushrooms to cool at room temperature.
Transfer the mushrooms to a chopping board and randomly chop using a large knife. Transfer the chopped
mushrooms to a salad bowl then add the eggs, olive oil and bread crumbs, mix.
Form the chicken roulade
Cut a 3 foot long aluminum foil and place it horizontally on your work surface.
Drizzle the aluminum foil with olive oil, salt and pepper. Line the chicken breasts flat and slightly tilted to the side across
the center of the foil. Form a layer of filling in the center across the chicken using your fingers. Using the aluminum foil,
wrap the chicken tightly and horizontally creating a roulade. It should look like a cylinder and then tightening the ends.
Wrap the roulade once again on another 3 foot aluminum foil. Place on a baking sheet and bake at 375 for 30 minutes
allow the roulade to rest for 15 minutes before slicing.
Preheat the oven to 375 degrees.
Heat the olive oil in a large pan on high heat, Add the mushrooms and sauté until golden brown about 6 minutes on
high heat. Reduce heat to medium-low, Add the garlic, onions and butter, cook for an additional 3 minutes, season with
salt and fresh ground pepper to taste. Add the chopped parsley. Allow the mushrooms to cool at room temperature.
Transfer the mushrooms to a chopping board and randomly chop using a large knife. Transfer the chopped
mushrooms to a salad bowl then add the eggs, olive oil and bread crumbs, mix.
Form the chicken roulade
Cut a 3 foot long aluminum foil and place it horizontally on your work surface.
Drizzle the aluminum foil with olive oil, salt and pepper. Line the chicken breasts flat and slightly tilted to the side across
the center of the foil. Form a layer of filling in the center across the chicken using your fingers. Using the aluminum foil,
wrap the chicken tightly and horizontally creating a roulade. It should look like a cylinder and then tightening the ends.
Wrap the roulade once again on another 3 foot aluminum foil. Place on a baking sheet and bake at 375 for 30 minutes
allow the roulade to rest for 15 minutes before slicing.
CHICKEN ROULADE WITH HERBED MUSHROOM
STUFFING.
STUFFING.
Ingredients
2 pounds Broccoli, cut into medium 2 inch pieces
3 pounds whole Redskin potatoes
Olive oil
Sea salt and fresh ground pepper
Chili flakes
2 pounds Broccoli, cut into medium 2 inch pieces
3 pounds whole Redskin potatoes
Olive oil
Sea salt and fresh ground pepper
Chili flakes
Method
Preheat the oven to 375 degrees.
Place the broccoli on a baking sheet. Drizzle with 3 tablespoons of olive oil, season with salt, pepper, and chili flakes.
Bake for 25 minutes
Place the potatoes in a baking tray. Add 3 tablespoons of olive oil and season with salt and pepper. Toss to coat. Add 2
cups of water. Cover the baking dish with aluminum foil. Bake in the same oven for 20 minutes then remove the
aluminum foil and cook for an additional 15 minutes.
Mix the potatoes and the broccoli and serve in a large tray. You may season the broccoli and potatoes with garlic
powder as well as your favorite herbs such as rosemary, thyme or parsley.
Preheat the oven to 375 degrees.
Place the broccoli on a baking sheet. Drizzle with 3 tablespoons of olive oil, season with salt, pepper, and chili flakes.
Bake for 25 minutes
Place the potatoes in a baking tray. Add 3 tablespoons of olive oil and season with salt and pepper. Toss to coat. Add 2
cups of water. Cover the baking dish with aluminum foil. Bake in the same oven for 20 minutes then remove the
aluminum foil and cook for an additional 15 minutes.
Mix the potatoes and the broccoli and serve in a large tray. You may season the broccoli and potatoes with garlic
powder as well as your favorite herbs such as rosemary, thyme or parsley.
ROASTED POTATO AND BROCCOLI
Ingredients
1- 1/2 cups heavy whipping cream
1-1/2 cups of milk
1/2 tablespoon ground cinnamon
¾ cups sugar
6 egg yolks
2 pound Challah bread cut into one inch cubes (about 13
cups)
8 ounces of semi sweet chocolate chips
1 1/2 cup dried cranberries
½ cup whole almond
1- 1/2 cups heavy whipping cream
1-1/2 cups of milk
1/2 tablespoon ground cinnamon
¾ cups sugar
6 egg yolks
2 pound Challah bread cut into one inch cubes (about 13
cups)
8 ounces of semi sweet chocolate chips
1 1/2 cup dried cranberries
½ cup whole almond
Method
Bring to a simmer the cream, milk, cinnamon and sugar on medium heat.
Beat the egg yolks in a bowl. Stir 1/3 of the hot liquid to the eggs. Place the egg mixture back in the pot, reduce the
heat to low and cook for 3 minutes stirring constantly. Divide the cream into two equal parts, refrigerate one part to use
as Creme Anglaise.
Place the bread cubes in a large salad bowl. Add half of the cream allowing to soak for 5 minutes.
Meanwhile spray the inside of a cake pan with cooking spray, add 2/3 of the soaked bread mixture in the pan. Then
sprinkle with the chocolate chips and cranberries. Cover with remaining bread. Sprinkle the top with almonds and 4
tablespoons of sugar. Bake at 325 for 35 minutes
Allow the cake to cool in the refrigerator for minimum one hour before slicing and serving with the refrigerated Creme
Anglaise.
Bring to a simmer the cream, milk, cinnamon and sugar on medium heat.
Beat the egg yolks in a bowl. Stir 1/3 of the hot liquid to the eggs. Place the egg mixture back in the pot, reduce the
heat to low and cook for 3 minutes stirring constantly. Divide the cream into two equal parts, refrigerate one part to use
as Creme Anglaise.
Place the bread cubes in a large salad bowl. Add half of the cream allowing to soak for 5 minutes.
Meanwhile spray the inside of a cake pan with cooking spray, add 2/3 of the soaked bread mixture in the pan. Then
sprinkle with the chocolate chips and cranberries. Cover with remaining bread. Sprinkle the top with almonds and 4
tablespoons of sugar. Bake at 325 for 35 minutes
Allow the cake to cool in the refrigerator for minimum one hour before slicing and serving with the refrigerated Creme
Anglaise.
CHALLAH BREAD PUDDING WITH CHOCOLATE AND
CRÈME ANGLAISE
CRÈME ANGLAISE
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