February 17, 2015

KDArtStudio Own Sweet BBQ Pork Vol au Vants


Ingredients:


Vol au Vant Shells

3 lb Pork Roast
Montreal Seasoning

Directions:


Pre-Heat Oven 375F

Lightly coat pork with cooking oil
Sprinkle Montreal Seasoning Mix over top

Bake in pre-heated oven 1 hour


Let stand 15 mins

Shred or chop pork into bbq sauce




Preheat oven 425 F
Bake Vol au Vant shells 20 mins

Fill with bbq pork






Sweet & Tangy BBQ Sauce




 Ingredients:

 1 Cup Heinz Ketchup
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp Worcestershire sauce
2 garlic cloves, minced
2 tbsp mirin
2 tbsp low sodium soy
2 tbsp sugar
1/2 cup Orange Juice


 Directions:


Mix all ingredients together in saucepan over med high
Bring to boil
Reduce heat to Low
Simmer 30 minutes, stirring every 10 mins

Strain garlic through sieve


This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio

February 16, 2015

Pulled Pork with Sweet & Tangy BBQ Sauce



Ingredients:


3 lb Pork Roast
Montreal Seasoning

Directions:


Pre-Heat Oven 375F

Lightly coat pork with cooking oil
Sprinkle Montreal Seasoning Mix over top

Bake in pre-heated oven 1 hour

Let stand 15 mins

Shred or chop pork into bbq sauce





This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio




Sweet & Tangy BBQ Sauce




 Ingredients:

 1 Cup Heinz Ketchup
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp worchestershire sauce
2 garlic cloves, minced
2 tbsp mirin
2 tbsp low sodium soy
2 tbsp sugar
1/2 cup Orange Juice


 Directions:


Mix all ingredients together in saucepan over med high
Bring to boil
Reduce heat to Low
Simmer 30 minutes, stirring every 10 mins

Strain garlic through sieve



This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio

KDArtStudio own Pulled Pork with Sweet BBQ Sauce Sandwiches



Ingredients:

Hamburger buns
Swiss cheese slices
3 lb Pork Roast
Montreal Seasoning
Oil

Directions:


Pre-Heat Oven 375F

Lightly coat pork with cooking oil
Sprinkle Montreal Seasoning Mix over top

Bake in pre-heated oven 1 hour

Let stand 15 mins

Shred or chop pork into bbq sauce

Broil buns 420F for 2-3 mins

Open face buns on wire rack
cheese one side

Sauced pork the other side,
broil until cheese has melted

Assemble both sides together



Sweet & Tangy BBQ Sauce




 Ingredients:

 1 Cup Heinz Ketchup
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp worchestershire sauce
2 garlic cloves, minced
2 tbsp mirin
2 tbsp low sodium soy
2 tbsp sugar
1/2 cup Orange Juice


 Directions:


Mix all ingredients together in saucepan over med high
Bring to boil
Reduce heat to Low
Simmer 30 minutes, stirring every 10 mins

Strain garlic through sieve



This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio

KDArtStudio Own Sweet & Tangy BBQ Sauce




 Ingredients:

 1 Cup Heinz Ketchup
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp worcestershire sauce
2 garlic cloves, minced
2 tbsp mirin
2 tbsp low sodium soy
2 tbsp sugar
1/2 cup Orange Juice


 Directions:


Mix all ingredients together in saucepan over med high
Bring to boil
Reduce heat to Low
Simmer 30 minutes, stirring every 10 mins

Strain garlic through sieve



This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio

February 13, 2015

Sweet & Savory Shrimp Flatbread


Ingredients:


Pita Bread or Flatbread
Cooked & Peeled Shrimp
Lemon Pepper
Bacon Rashers
Fresh Basil

Olive Oil


Directions: 


Pre-heat Broiler 420F

Place flatbread on wire rack 
bottom side up 
and broil for 1-2 mins

Cook Bacon Rashers in non stick skillet 
on med high until crisp
Drain & remove from pan

Saute shrimp in olive oil with 
a sprinkle of lemon pepper seasoning

Spread flatbread right side up
with lemon sauce
arrange shrimp and bacon 
on flatbread

Tear fresh basil leaves 
over flatbread to garnish

Broil 2-3 mins





Ingredients:


Flatbread or pita bread
Cooked & Peeled shrimp
Anchovy paste
Lemon Pepper seasoning
Sun Dried Tomatoes

Olive Oil


Directions: 


Pre-heat Broiler 420F

Place flatbread on wire rack 
bottom side up 
and broil for 1-2 mins

Cook Bacon Rashers in non stick skillet 
on med high until crisp
Drain & remove from pan

Sauté shrimp in olive oil with 
a sprinkle of lemon pepper seasoning

Spread flatbread right side up
with olive oil
arrange shrimp and bacon 
on flatbread

Add anchovy paste & 
sun dried tomatoes

Broil 2-3 mins


This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction


February 11, 2015

KDArtStudio Own Mayo

Ingredients:

3 egg yolks
1 tsp sugar
1/8 tsp salt
2 tbsp lemon juice
3 tbsp white vinegar
3 cups vegetable oil




Directions:


Blend in blender or magic bullet
adding oil last and a little at a time
until it emulsifies


This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio

RECIPE: French Onion Soup







Credit:  KDArtStudio ©2017




Ingredients:


  • 6 Onions
  • 4 tbsp unsalted butter
  • 1/4 tsp Sea Salt
  • 1/4 tsp fresh cracked black pepper
  • 1+1/2 cup red wine
  • 2 cloves garlic
  • 2 quarts beef broth
  • 3 tbsp all purpose flour
  • 2 sprigs thyme



Directions:


  1. Peel & chop onions,
  2. Mince garlic
  3. Cook onions & garlic in butter until soft
  4. Whisk in flour
  5. Add remaining ingredients to soup saucepan
  6. Cook 20 mins and bring to boil
  7. Reduce heat, simmer on low 4 hours


This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio

KDArtStudio Own Ahi Tuna

Ingredients:

1 Tbsp Lemon Juice
1 Tbsp Rice Wine Vinegar
2 Tbsp Soy Sauce
1/8 Tsp Ground Ginger
Salt
Pepper

Olive Oil

Directions:


Soak Tuna Steaks in marinade in fridge for 1 hour

Coat both sides in Italian Bread Crumbs

Heat non stick skillet, add 2 tbsp Olive Oil

Cook Tuna Steaks for 2-3 mins on each side

Refrigerate 15-20 mins

Slice and serve with Dipping Sauce


Dipping Sauce:

1/2 cup Hidden Valley
 Original Ranch Dressing

1-2 Tbsp Oyster Sauce

Leftover Marinade

Mix together



This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

February 6, 2015

KDArtStudio Own Lemon Curd

Ingredients:


Zest of 3 Lemons
Juice of 3 lemons
1/3 cup Sugar
4 egg yolks
1/2 stick butter


Directions:


Melt butter in saucepan, add lemon juice,
 lemon zest and whisk
Remove from heat
Whisk in egg yolks one at a time


Whisk til smooth and combined

Return to heat

Whisk until sauce thickens and 
just starts to boil. Turn heat off




This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio

KDArtStudio Tuna Mornay Vol au Vants



Ingredients:

Mini Filo Pie Shells or 
Vol au Vant Casings

8 oz Tuna in Brine
1/4 stick butter
1/2 tbsp chicken bullion
1/4 cup milk
1 tbsp plain all purpose flour

Green onions, chopped



Directions:

Pre-Heat Oven 350 F

Bake mini pie shells in oven 3 mins
on a wire rack 



Melt butter in non-stick skillet
Add milk, flour
chicken bullion, whisk until combined
Add tuna and mix through until
all ingredients are combined


Spoon mixture into cooled shells and 
garnish with chopped green onions

This Savory bite can be served warm or cold

This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction


Mini Cinnamon Apple Tartlets



Ingredients:

Mini Filo Pie Shells

Filling Ingredients:

2 Granny Smith Apples
1 Stick Unsalted Butter
1 Tsp Cinnamon
1/3 Cup Brown Sugar
1 Tsp Cornstarch
2 Tsp Lemon Juice
1 Tsp Vanilla Extract
2 Tsp Water


Icing Ingredients:

1 cup confectioner's icing sugar
2 tbsp Milk
1 tsp Vanilla Essence
1 tsp Lemon Juice





Directions:


Pre-heat Oven 350 F

Bake pie shells on wire rack for 3 mins



Remove from oven and allow to Cool


Prepare filling:


Cut Apple in Half 


Turn half apple over on chopping board


Cut into thin slices


 Remove core as you go



Cut twice across the opposite direction
of slices, so you have diced apples


In a large soup saucepan on med high,
Melt butter, add apples


Add brown sugar


Add cinnamon


Stir to melt butter with wooden spoon


Add all remaining ingredients

When combined, remove from saucepan
and blend in blender or magic bullet

Chill filling for 1 hour in fridge

Spoon filling into pie shells

Drizzle icing on top and garnish with apple strips


Sweet Lemon Mini Tarts


Ingredients:

Mini Filo Pastry Shells

Lemon Zest of 3 Lemons
Juice of 3 lemons
1/3 cup Sugar
4 egg yolks
1/2 stick butter


Directions:

Pre-heat oven 350 F

Bake shells on wire rack 3 mins

Remove from oven and let cool

Melt butter in saucepan, add lemon juice,
 lemon zest and whisk
Remove from heat
Whisk in egg yolks one at a time


Whisk til smooth and combined

Return to heat

Whisk until sauce thickens and 
just starts to boil. Turn heat off


Let cool and fill pie shells

Decorate with fresh lemon peel
or Drizzle with Icing




Icing Ingredients:

1 cup confectioner's icing sugar
2 tbsp Milk
1 tsp Vanilla Essence
1 tsp Lemon Juice

KDArtStudio Own Seafood Pasta Sauce


Ingredients:

1 Lb Mixed Seafood
1 onion
2 garlic cloves minced
2 tbsp parsley flakes
1 large can Hunts Tomato Puree
3 cups chicken broth
1 tbsp fresh basil
1/2 tsp fresh thyme
1/2 tsp oregano
2 tbsp Anchovy Paste
1/2 cup White Wine
3 tilapia fillets
Salt
Pepper


Directions:

Peel & Dice onions, Crush & mince garlic

Place all ingredients in a large soup saucepan
Cook med-high until sauce comes to a boil

Reduce and simmer on Low 4-6 hours

Salt & Pepper to taste

Blend sauce in blender or magic bullet

Sauce will keep for a week in the fridge


This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio

February 5, 2015

RECIPE: Apple Turnovers









Ingredients:

  • 2 Granny Smith Apples
  • 1 Stick Unsalted Butter
  • 1 Tsp Cinnamon
  • 1/3 Cup Brown Sugar
  • 1 Tsp Cornstarch
  • 2 Tsp Lemon Juice
  • 1 Tsp Vanilla Extract
  • 2 Tsp Water
  • 1 Package Puff Pastry Sheets
  • 1 Egg Yolk to baste 


Icing Ingredients:
  • 1 cup confectioner's icing sugar
  • 2 tbsp Milk
  • 1 tsp Vanilla Essence
  • 1 tsp Lemon Juice

Directions:

1. Pre-heat Oven 400 F

2. Cut Apples in Half 


3. Turn half apple over on chopping board


4. Cut into thin slices


 5. Remove core as you go



6. Cut twice across the opposite direction of slices, so you have diced apples


7. In a large soup saucepan on med high, Melt butter, add apples


8. Add brown sugar


9. Add cinnamon


10. Stir to melt butter with wooden spoon


11. Add all remaining ingredients

12. Separate Puff Pastry Sheets



13. Cut each sheet into thirds along fold



14. Cut lengthwise down through Middle so you have 6 rectangles


15. Puree apple mixture in blender or magic bullet till smooth

16. Spread a small amount on left side of pastry rectangle





17. Smear across bottom half of pastry



18. Fold corner over to top of pastry



19. Fold right side back over the triangle side as shown



20. Turn pastry over and fold remaining corner




21. Make sure all sides are sealed

22. Repeat till you have completed 12 turnovers

23. Lightly brush with egg yolk over top of turnovers




24. Bake in Pre-Heated 400 F oven for 15 minutes

While turnovers are cooking, Make Icing

25. Mix icing sugar, milk, vanilla essence, lemon juice in a small mixing bowl and whisk until lump free

26. Transfer to sauce bottle for easy pouring / drizzling


27. Let turnovers cool 15 mins

28. Drizzle with icing 







This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include © 2015 KDArtStudio