The Irish leprechaun’s secret hiding place for his pot of gold is said to be at the end of a rainbow, and though it’s often sought after, nearly impossible to reach.  With a variety of vibrant colors and a fresh, delicious taste, you’ll consider this Rainbow Salsa Cruda your very own pot of gold – and well within reach!

Rainbow Salsa Cruda

by Executive Chef Bill Wavrin

Yield: 12 cups

Ingredients:

6 medium tomatoes, small chop

4 Yellow tomatoes, small chop

1cup finely chopped red onion

4 scallions finely chopped

¼ cup fresh cilantro finely chopped

3 tablespoons oregano finely chopped

1 teaspoon fresh garlic minced

1 jalapeño, finely chopped

2 tablespoons lime juice

sea salt to taste

Method:

In a medium mixing, combine all ingredients.  Season to taste.  If you like hot salsa, add extra jalapeño.

Serving Size: 2 tablespoons

Impress your Valentine with this divine dessert.  With all the ingredients of passion, it will be love at first bite!

Gold Flecked Chocolate Demitasse with Chipotle and Cinnamon Churros

Yield: 16 servings
Ingredients:
1 Churros recipe
3 cups semi sweet chocolate shaved
½ cup cream
¼ teaspoon chipotle powder
1 gold leaf paper

Method:
Make churros and sprinkle with sugar and cinnamon. Cut churros [4“] in length and set aside.
Bring the milk and chipotle powder to a simmer in a non-corrosive pan for [30] seconds. Remove from heat.  Fold in the chocolate and keep warm in a bain-marie.
Pour [4] ounces of the chocolate in a demitasse cup and fleck gold leaf on the top of the chocolate.
Place the cup on a plate with [1] churro in the chocolate and stack [4] churros on the plate. Serve.

Churros

Ingredients:
2 cups water
¼ cup brown sugar
1 teaspoon salt
2/3 cup butter
2 cup flour
2 eggs
1 teaspoon pure vanilla or to taste
¼ cup sugar
1teaspoon cinnamon
canola oil for frying

Method:
Pre-heat oil to 375°
Place the water, brown sugar, salt, butter in a sauce pan and bring to a boil over medium high heat.
Remove from heat and stir in all of the flour.
Mix until the side of the pot is clean.
In a separate bowl mix the eggs with the vanilla and mix in with the flour mixture until completely incorporated.
Place the dough in a pastry bag fitted with a large star tip.
Heat the oil in a large pot to 365º. Test the temperature of the oil by dropping a small piece of the dough in the hot oil. The oil should bubble immediately. If not wait until the oil is hot.
Once the oil is at the right temperature, squeeze and cut a [4”] long churros into the oil.
Cook the churros in batches of 5-6 for [1] minute.
Turn and cook an additional 2 minutes or until the churros are golden.
Place the churros on a paper napkin lined plate to absorb the excess oil.
Mix the sugar and cinnamon on a plate.
Roll the churros in the cinnamon and sugar and serve immediately with the chocolate demitasse.

Strawberries and Minted Lemon Mascarpone topped with a Candied Jalapeno

The combination of the berry, mint and cheese is a match made in cupid’s culinary heaven!  The addition of the white balsamic adds a subtle touch followed by a sweet zing from the surprise of the candied jalapeno.
Yield: 6 servings

Ingredients:
24 large strawberries washed
1 cup mascarpone room temperature
1 tablespoon fresh mint finely chopped
1 tablespoon lemon zest minced
1 teaspoon candied jalapeno finely diced (see candied jalapeno recipe below)
½ teaspoon white balsamic vinegar
20 mint leaves washed
6 candied jalapeno rings (see candied jalapeno recipe below)

Method:
Wash and stem the strawberries.
Cut a small hole in the top of each strawberry with a mini melon baller or paring knife.
Cut 1/8” from the bottom of each berry so it may stand alone without tipping over during service.
Set aside in the refrigerator until needed.
Place the mascarpone and remaining ingredients except the mint leaves in a bowl and combine with a rubber spatula.
Remove to a pastry bag with a small star tip and set aside in the refrigerator for [30] minutes.
Arrange the strawberries on a plate or serving platter.
Pipe a small ½ teaspoon star in the center of the hole at the top of each berry.
Garnish the top of each berry with the mint leaves and 1 candied jalapeno.
Serve and enjoy!

Candied Jalapenos

Yield: 1 cup

Ingredients:
4 jalapenos
1 quart of water
½ cup sugar
2 tablespoons of rice vinegar

Method:
Wash and stem the jalapenos.
Slice the chiles into thin rings.
Place a saucepot over medium high heat with the water and bring to a boil.
Blanche the jalapenos in the water 30 seconds.
Remove to a plate lined with a paper towel. Pat the chile rings dry.
Place a small saucepan over medium heat with the sugar and vinegar.
Cook until the sugar starts to boil.
Reduce to a slow simmer and cook 5 minutes.
Remove the sugar from the heat and stir in the chiles.
Pour out on to a papered sheet pan and allow to cool completely.
Set aside until needed.

by Chef Bill Wavrin

Yield: approx. 45 servings

Ingredients:

• 8 cups rolled oats
• ½ cup oat bran
• ¼ cup wheat bran
• ¼ cup whole wheat
• ½ cup almonds
• ¼ cup sunflower seeds
• 1 tablespoon cinnamon
• ½ teaspoon dried ginger powder
• 2 cups orange juice
• ¼ cup agave nectar
• 2 tablespoons vanilla
• 1 teaspoon canola oil

Method:

Per heat oven to 300 degrees!!

Step #1: In a bowl add the first [8] ingredients and mix to combine.

In a separate bowl mix the remaining ingredients to combine. Pour the wet into the dry and mix together.

Step #2: Place on a sheet pan and bake in the pre-heated oven [30-40] minutes. Be careful the sides don’t burn. Turn the granola occasionally to ensure even toasting. When the granola is dry and toasty remove to cool. When cool the granola should be dry and never moist. Place in a sealable container. Will last 1 month in a sealable container.