The Garden Restaurant’s Mouth-Watering Favorites

Macadamia Coconut Breading
2 cups macadamia nuts
2 cups sweet shredded coconut
2 cups A.P. flour
6 eggs beaten
1 cup cream
½ Tbsp. Salt

Yields: 6-8 breaded tenders

In a food processor pulse the Macadamia nuts to a medium to small dice and place in small bowl with Coconut. In another small bowl beat the eggs and cream together. In a third small bowl place the flour and salt. Now when you are ready to bread, it will by standard breading procedure. Dip the tenderloin into the flour making sure the piece is entirely covered, then into the egg wash, then into the macadamia nuts pressing firmly to pack the nuts into the chicken creating the crust. Bake in the oven at 350 f for 15 minutes or until internal temperature is165 f and when the nuts start to brown.
Cranberry Jus
3 Tbsp. minced red onions
2 Tbsp. butter
1 cup Red Wine (dealcholized)
1 sprig rosemary
1 ½ cups sugar
1 cup dried cranberries
1 gallon cranberry juice
2 Tbsp. red wine vinegar
Salt and Pepper to taste taste

Yield: 3 qts

In a large sauce pan Sweat the onions and cranberries together with the butter and deglaze with the red wine. Add the sugar and rosemary and reduce by half, add the rest of the ingredients and reduce by a 1/4. Thicken with slurry as needed.
Three Way Rice
Red Pepper Rice
2 cups rice
2 cups red pepper puree
3 cups vegetable stock
1 cup tomato sauce
1 Tbsp. garlic
2 Tbsp. salt
A pinch of pepper

Spinach Herb Rice
2 cups rice
3 cups chopped fresh spinach
3 cups vegetable stock
1 Tbsp. olive oil
1 Tbsp. chopped basil
1 Tbsp. chopped parsley
1 Tbsp. garlic
2 Tbsp. salt
A pinch of pepper

Lemon Rice
2 cups rice
1 cup lemon juice
3 cups vegetable stock
1 Tbsp. tumeric
1 lemon zested and juiced
2 Tbsp. salt
A pinch of pepper

Cook each rice in a separate pan and then in a hotel pan or casserole pan spread a layer of each rice on top of each other and smooth each layer out packing it down so it molds together. With a ring cutter or deep cookie cutter cut out a portion of the rice and serve.
Sweet and Sour Sugar Beets
6 Beets
2 Tbsp Butter
3 Tbsp Sugar
3 Tbsp Red Wine Vinegar
Salt and Pepper to taste

Peel and pre cook 6 beets to just tender. Cool and dice beets in small dice uniform cuts. In a sauté pan melt 2 Tbsp butter and sauté the diced beets in the butter. Add 3 Tbsp. sugar and 3 Tbsp Red Wine Vinegar. Season with salt and pepper and pull from heat after sauce has thickened for a few minutes.

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