Chef Mickey’s: Chocolate Raspberry Oblivion Cake

Chocolate Raspberry Oblivion Cake

Chef Mickey’s, Contemporary Resort

Yields: 1 cake

1 pound Chocolate Covertures (type of chocolate for professional kitchens. The best has 70% Cocoa solids)
8 ounces butter
6 each whole eggs
1/2 cup Raspberry Puree
4 ounces granulated sugar

Chef Mickey’s: Chicken Pasta Florentine

Chicken Pasta Florentine

Chef Mickey’s, Contemporary Resort

Yield: 4 servings

2 skinless chicken breasts
1 tablespoon chopped garlic
1/3 cup Chablis wine
1/4 cup sherry wine
1/4 cup chicken broth
1 pound fresh spinach
2 cups heavy cream
1 cup Parmesan cheese
1 pound pasta of your choice cooked al dente

Chef Mickey’s: Ham, Potato & Scallion Soup

Ham, Potato & Scallion Soup

Chef Mickey’s, Contemporary Resort

Yield: 1 gallon

1 stick margarine
1/2 cup flour
1  gallon milk
1/8 teaspoon black pepper
1 teaspoon granulated garlic
4  tablespoon vegetable base
1  cup onions, diced
2  cups potatoes, diced
1 cup ham, smoked boneless, diced
1/4  cup green onions, sliced

Chef Mickey's: Garlic Buttered Broccoli with Peppers, Onions and Olives

Garlic Buttered Broccoli 

with Peppers, Onions and Olives

Chef Mickey's, Contemporary Resort

Yield: 4 servings

4 (4 oz.) servings of fresh broccoli
1/2 thinly sliced red onion
1/2 thinly sliced red bell pepper
10 Nicoise olives, pit removed and quartered
1/2 stick unsalted butter
1 teaspoon chopped fresh garlic

Cook broccoli to desired doneness in boiling water, shock with ice and water to stop the cooking process. Melt butter in preheated saute pan and add onion, peppers, olives and garlic.
Toss in broccoli and season to taste.

Chef Mickey's: Chicken Cacciatore

Chicken Cacciatore

Chef Mickey's, Contemporary Resort

1/4 cup vegetable oil
1 whole chicken, cut into 8 pieces
1 cup onion, chopped fine
1/2 pound sliced mushrooms
1 tablespoon chopped garlic
28 ounces canned tomatoes
1/2 cup red wine
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped

Chef Mickeys: Cheddar Breakfast Potatoes

Cheddar Breakfast Potatoes

Chef Mickeys, Contemporary Resort

4 cups shredded Idaho Potatoes (shred with a food processor or box grater)
1 cup sour cream
1 cup heavy cream
2 cups shredded Cheddar cheese
2 teaspoons salt
4 strips of crispy bacon
1 teaspoon freshly ground black pepper

Chef Mickey’s: Challah French Toast

Challah French Toast

Chef Mickey’s, Contemporary Resort

Yield: 4 -6 servings

6 xtra large whole eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup granulated sugar
8-10 (1 inch) slices of challah bread (you can substitute brioche bread or Hawaiian bread)
1-2 tablespoons butter or margarine

Chef Mickey’s: Breakfast Pizza

Breakfast Pizza 

Chef Mickey’s, Contemporary Resort

Servings: 6-8

1 pre made multi grain pizza crust
1/2 cup ricotta cheese
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup half & half cream
2 eggs, scrambled & cooled
4 strips of bacon, cooked & chopped
salt & pepper

Chef Mickey's: Beef Stew with Biscuits

Beef Stew with Biscuits

Chef Mickey's, Contemporary Resort

2 pounds round steak, cubed
4 tablespoons oil
4 tablespoons flour
1/2 cup onion, cut 1/2 inch pieces
1/2 cup carrots, halves lengthwise, cut on bias
1/2 cup celery, cut on bias
3 tablespoons tomato paste
4 beef bouillon cubes
2 cups water
3 cups brown gravy

Chef Mickey’s: Banana Bread Pudding

Banana Bread Pudding

Chef Mickey’s, Contemporary Resort

Yield: 9 X 12 pan

5 pounds of danishes (or bread)
4 cups half and half or milk
1 1/2 cups sugar
1 stick butter or margarine, melted
2 teaspoons nutmeg
2 teaspoons cinnamon
2 tablespoons vanilla extract
6 eggs, beaten
1/2 pound banana mashed
4 ounces caramel sauce

California Grill: Oven Dried Tomato Flatbread

Oven Dried Tomato Flatbread 

California Grill, Contemporary Resort

Makes 2 Flatbreads

Oven Dried Tomatoes:
3 large beefsteak tomatoes, cored
olive oil, for brushing
coarse salt and freshly ground black pepper, to taste

Roasted Garlic Purée:
2 heads garlic, outer skins removed and cut in half lengthwise
1 tablespoon extra virgin olive oil
coarse salt and freshly ground black pepper, to taste

2 (4-5 oz.) flatbread crusts
Roasted Garlic Purée
coarse salt and freshly ground black pepper, to taste
Oven-Dried Tomatoes
2 (5 oz.) balls fresh buffalo mozzarella, each cut into 6 slices
1/4 cup grated Pecorino Romano cheese
2 tablespoons aged balsamic vinegar
10 basil leaves, chopped

California Grill: No Bake Granola Treats

No Bake Granola Treats 

California Grill, Contemporary Resort

Makes 12 (2x2 inch) treats

3 1/2 cups miniature marshmallows
2 tablespoons unsalted butter
3 tablespoons smooth peanut butter
1 1/2 cups granola
1/4 cup miniature semisweet chocolate chips