Terrill’s Rockin Rib-eye

Ingredients
· 4 each – 20 oz. Prime rib-eye steaks (Have these cut by your local butcher)
· 1 hefty pinch of salt and black pepper
· Terrill’s Chop Sauce

Instructions
· Season the steaks with the salt and pepper and place on the grill, (use mesquite or charcoal on your grill). Cook until desired temperature (we suggest medium, about 120 degrees). This cut of steak will eat well at this temperature and have a chance to “set up”. Allow the steaks to rest 4-5 minutes after you remove them from the grill. Pour the chop sauce evenly over each steak and serve serving.
Yields 4 servings.
---------------------------------------------------------------------------------------------------

Terrill’s Chop Sauce
Ingredients
· 20 each - roasted garlic cloves (see recipe below)
· 2 each - sweet grilled onion (see recipe below)
· 1 Tbsp. olive oil
· 1 Tbsp. garlic, chopped
· 2 cups veal demi glaze (purchase at any higher end market)
· 2 Tbsp. salted butter

Instructions
· Heat olive oil in a sauté pan over medium high heat. Just before the oil starts to have a light smoke add in the chopped garlic and cook until golden brown. Make sure you stir the garlic so it doesn’t burn and become bitter. Then add in your chopped grilled onions and heat them through. After the onions are warm add the veal demi glaze and bring to a simmer and throw in the roasted garlic cloves. After this mixture is heated throughout, (it should take about one minute), finish the sauce by adding the butter into pan, and stir. Stir the sauce until the butter is melted. Once the butter is melted and incorporated in, the sauce is complete. Pour this evenly over the 4 steaks of your choice. We have chosen a mesquite grilled Prime 20 oz rib steak but this would work well with any of your favorite cuts.
--------------------------------------------------------------------------------------------------------
Roasted Garlic Recipe
Ingredients
· 10 cloves of peeled garlic
· 1 cup olive oil

Instructions
· Place the garlic in an oven proof pan. Any small glass or stainless pan will work. Cover the garlic with olive oil. Cover the pan with foil and place in a preheated 350 degree oven for 25 minutes or until the garlic is golden brown and soft. You can test this with a fork by pushing slightly against a clove. It should start to smash easily when finished. Take the garlic out of the oven and allow it to cool, until you are ready to use it. You can store the garlic in your refrigerator for up to a week prior to use.
----------------------------------------------------------------------------------------------------------
Grilled Sweet Onion
· 1 sweet onion
· 1 Tbsp. olive oil

Instructions
· Pull all of the outer skin off of the onion. Then slice the onion into 3 equal parts. This should create three rings about ½ inch thick. Cover the rings lightly with the oil and place on a hot grill. Wood burning or charcoal is preferred but gas will work. Cook the onion until it’s grilled on all sides and is cooked through. If it starts to separate don’t worry, you can still use it. Pull the onion and let it stand at room temperature; let it cool for about 10 minutes. Chop the onion into 1 x ½ inch pieces and use in your sauce.

Serves 4
4 each 7 oz portions black cod fillet (or other firm white fish such as halibut) baked or seared in a very hot pan with a little oil until golden.
4 cups Brussels sprouts cleaned, cut in half, and braised (see recipe below)
1 cup Bacon dressing (see recipe below)
1 cup Celery Root Emulsion (see recipe below)
8 each Chive spears

Instructions:
1. Place the Brussels sprouts on plate in a line; lay the fish diagonally over the sprouts, spoon bacon dressing on one side of the plate and celery sauce on the other.
2. Lean 2 chive spears against each piece of fish.
---------------------------------------------------------------------------------------------------------
Brussels sprouts
Makes 4 cups
3 Tbsp Bacon renderings (or butter)
4 cups Brussels sprouts cleaned and cut in half vertically and blanched
3 Tbsp Shallots chopped
as needed Kosher salt and white pepper
3 Tbsp Sherry Vinegar (use apple cider vinegar if you can’t find sherry vinegar)
2/3 cup Clam nectar

Instructions:
1. Use a pan large enough to fit all the sprouts cut side down in a single layer.
2. Place the pan on medium high heat and quickly add the Brussels sprouts face down in a single layer.
3. Pour the bacon fat around the pan and cook until the sprouts are golden brown.
4. Put in the shallots and salt and pepper then toss the sprouts.
5. Add the vinegar and cook briefly.
6. Add the clam nectar and reduce the heat to low medium.
7. Cook until there is little liquid in the pan and reserve for service.
----------------------------------------------------------------------------------------------------------
Bacon Dressing
Makes 1 cup
¼ cup Bacon sliced into thin matchsticks
2 Tbsp Minced Red onions
¼ cup Apple cider vinegar
1 Tbsp Brown sugar
¼ cup Apple Cider
As needed Kosher salt and fresh ground black pepper

Instructions:
1. Cook the bacon in a hot pan.
2. When the bacon is almost done reduce the heat to medium and add the onions. Cook until the onions are starting to brown slightly.
3. Add the sugar and stir until it is dissolved then add the rest of the ingredients. Stir and reserve for service.
----------------------------------------------------------------------------------------------------------
Celery Emulsion (sauce)
Makes 1 ½ cups
4 Tbsp Chopped flat leaf parsley
¾ cup & 2 Tbsp Vegetable stock or broth
¼ cup Heavy (whipping) cream
¼ cup Sour cream
½ cup Celery root peeled, diced, and poached until tender
8 Tbsp Unsalted butter cut into chunks
As needed Kosher salt and ground white pepper

Instructions:
1. In a sauce pan combine the ¾ cup stock, cream, and sour cream and reduce by half.
2. Remove from heat and whisk in the butter one piece at a time.
3. Transfer to a blender and add the parsley, celery root, and 2 Tbsp stock.
4. Blend for 30 seconds.
5. Season with salt and pepper then strain and reserve for service.

Serves 4
1 recipe Poached pears and reduction (see recipe below)
1 recipe Ginger bread pudding (see recipe below)
1 recipe Crème Anglaise (see recipe below)
1 recipe Whipped cream
1 recipe Rum soaked raisins

Instructions:
1. Place the pear on one corner of the plate and a slice of the pudding in the other.
2. Spoon the crème Anglaise and then the poaching reduction onto the plate in several lines next to each other between the pear and pudding.
3. Pull a knife across the sauce lines to make a pattern.
4. Place a spoon full of whipped cream on top of the pudding then sprinkle with the raisins and serve.
----------------------------------------------------------------------------------------------------------
Poached Pears
Makes 4 each
4 each Firm Bosc pears
3 cups Sangiovese, Shiraz, or other spicy red wine
3 cups Orange juice
1 ½ lb Sugar
1 each Cinnamon stick
3 each whole clove

Instructions:
1. Peel the pears whole trying to keep the stems on and take the core out through the bottom using a coring tool or a vegetable peeler.
2. Take a slice of the bottom off the pear so it will stand on the plate.
3. Place all in ingredients into a pot and put a plate on top of the pears so they stay covered by the poaching liquid.
4. Bring to a simmer and cook for approximately 45 minutes.
5. After cooking remove from the liquid, cool, and reduce the liquid to syrup.
----------------------------------------------------------------------------------------------------------
Ginger Bread
Makes 1” pan
½ cup white sugar
½ cup butter
1 each egg
1 cup molasses
2 ½ cups sifted all purpose flour
1 ½ tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground cloves
½ tsp salt
1 cup hot water

Instructions:
1. Preheat an oven to 350 degrees. Grease and flour a 9 inch square baking pan.
2. In a large mixing bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves.
4. Blend into the creamed mixture, stir in the hot water, and pour into the prepared baking pan.
5. Bake 1 hour until a knife inserted in the center comes out clean.
----------------------------------------------------------------------------------------------------------
Ginger Bread Pudding
Makes 1 8” pan
5-6 cups cubed ginger bread
2 cups half and half
1 cup milk
6 each eggs
½ cup sugar
1 tsp vanilla
¼ cup raisins plumped in rum

Instructions:
1. Heat the oven to 350 degrees and grease an 8” square pan.
2. Place the bread cubes on a baking sheet pan and toast for 5-6 minutes.
3. Place the cubes and raisins in the baking dish.
4. Whisk the half and half, milk, eggs, sugar, and vanilla in a bowl and pour over the ginger bread.
5. Let this sit for 5 minutes.
6. Bake at 350 for 40-45 minutes.
7. A knife inserted in the middle will look a bit wet but mostly clean.
----------------------------------------------------------------------------------------------------------
Crème Anglaise
Makes 12 servings
1 cup heavy (whipping) cream
2 tsp vanilla extract
4 each egg yolks
1/3 cup white sugar

Instructions:
1. In a small heavy sauce pan heat the cream and vanilla until bubbles form at the edges.
2. While the cream is heating whisk together the yolks and sugar.
3. Slowly pour ½ of the hot cream into the egg yolks while whisking constantly.
4. Slowly add the egg mixture back to the hot cream in the pot while mixing constantly.
5. Continue to cook while stirring constantly until the mixture coats the back of a spoon.
6. Do not allow to bowl or over cook or it will curdle.

Serves 4
4 cups pickled beets (drained) (see recipe below)
1 Tbsp picked and torn fresh marjoram
1 Tbsp picked and torn fresh chervil
4 each 5 oz portions alder smoked king salmon (see recipe below)
1 cup Sabayon (see recipe below)
4 tsp fresh salmon roe
4 sprig fresh marjoram

Instructions:
1. In a bowl mix the beets with the herbs and place onto the plate.
2. Place the Salmon on top skin side up.
3. Spoon the sauce around the plate.
4. Sprinkle the plate with the eggs and place a small spoon of them on top of the salmon.
5. Place the marjoram sprig on top of the eggs and serve.
----------------------------------------------------------------------------------------------------------
Pickled Beets
Makes 3 pounds
1 ½ pound red beets sliced VERY thin using a knife, slicing machine, or peeler
1 ½ pound yellow beets sliced VERY thin using a knife, slicing machine, or peeler
2 cups cider vinegar
2 cups red wine vinegar
2 ½ cups sugar
4 oz Kosher salt
2 ½ cups water
½ cup pickling spice

Instructions:
1. Place the beets into two separate pans.
2. Place all ingredients except the beets in a pot and bring to a boil for 5 minutes.
3. Pour the hot liquid over the beets and stir gently until mixed well.
4. Weigh down the beets so they are submerged and store over night.

(NOTE: Rinse the red beets very well before mixing salad.)
----------------------------------------------------------------------------------------------------------
Sabayon
Makes 3 cups
6 each egg yolks
1 cup dry vermouth
1 cup whipping cream
As needed Kosher salt and ground white pepper

Instructions:
1. Prepare a bowl larger than the one you will be whipping the sauce in by placing ice and some water in it.
2. Use a medium stainless steel bowl on a pot of simmering water. The bottom of the bowl should be one inch above the water.
3. Place the egg yolks in the bowl and slowly whisk in the wine.
4. Put the bowl over the water and whisk continuously until the mix is foamy, makes soft ribbons, and is between 165 and 170 degrees.
5. Place the bowl into the ice bath.
6. Whip the cream to soft peaks and fold into the egg mix after it has cooled.
7. Season with salt and pepper and refrigerate.

----------------------------------------------------------------------------------------------------------
Smoked King Salmon
Makes 3 pounds
4 each 5 oz portions medium hard smoked un-brined king salmon
(Note: Scale the skin before smoking and cut a grid into the skin before cooking.)
2 Tbsp olive oil
As needed Kosher Salt and fresh ground black pepper

Instructions:
1. Heat a skillet or sauté pan to the smoke point with the oil in it.
2. Place the fish in skin side down just long enough to make the skin browned and crispy.
3. Remove from pan immediately and serve immediately.

Serves 4
3 pounds Coconut Poached Mussels (see recipe below)
2 cups pulled spaghetti squash meat (see recipe below)
1 cup shaved fennel bulb
3 cups Saffron curry dressing (see recipe below)
3 Tbsp Fennel greens picked
3 Tbsp Fresh chopped chives
As needed Kosher salt and fresh ground black pepper
1 each 8 to 12 oz can (coconut milk can) with both ends removed with a can opener.

Instructions:
1. Place in a bowl and toss together the picked pacific mussels, squash, fennel, fennel greens, chives, ½ cup of dressing, and salt and pepper to your taste.
2. Place the can on the plate where you want the salad to go and put one cup of the salad into it then pack it down.
3. Carefully remove the can, spoon the dressing over and around the salad as you wish, and arrange 5 or six of the green lip mussels around the outside.
4. Garnish the top with a picked mussel or two and a fennel green sprig.
----------------------------------------------------------------------------------------------------------
Coconut Poached Mussels
Serves 4
2 pounds Fresh clean de-bearded pacific mussels.
1 pound New Zealand green lip mussels
1 can Coconut milk
As needed Clam nectar
¼ cup Ginger root sliced
¼ cup Garlic cloves crushed
¼ cup Cilantro
2 Tbsp Red curry paste
¼ cup Green onions chopped
2 tsp Cardamom
1 Tbsp salt

Instructions:
1. Place all ingredients in a pot and bring to a boil.
2. As soon as the mussels open remove to a shallow container and let cool.
3. Refrigerate over night then pick the meats out go the pacific mussels and reserve the green lips for service.
----------------------------------------------------------------------------------------------------------
Spaghetti Squash
Makes 1 quart
1 each Spaghetti Squash
2 Tbsp Peanut oil
As needed Kosher salt and black pepper

Instructions:
1. Cut tips off squash then cut in half length wise and scrape out seeds and pulp with a spoon.
2. Rub the inside with oil and sprinkle with salt and pepper then lay cut sides down on a baking dish.
3. Bake at 375 degrees for 50 minutes then remove and cool completely.
4. Remove the flesh with a fork and separate the individual strands by hand.
----------------------------------------------------------------------------------------------------------
Saffron Curry Cream Dressing
Makes 3.75 cups
1 cup Peanut oil
1 tsp Saffron
1 Tbsp Red curry paste
1 cup Heavy cream
1 cup Rice wine vinegar
½ cup Fresh lime juice
4 Tbsp Dijon mustard

Instructions:
1. Heat the oil briefly over medium heat in a sauce pan and remove from heat.
2. Add the saffron and curry paste, stir until paste is incorporated, and let steep for a couple minutes.
3. Place all other ingredients into a bowl or food processor and while whisking or running processor add the oil in a slow steady stream.
4. Reserve for service.

Yield 4 Servings

2 each Hen of the Woods (Miatake Mushrooms, can be found at Met Market)
2 each Bigger Heirloom Tomatoes, sliced
8oz Balsamic Reduction (cook 24fl oz of Balsamic Vinegar on Low heat for 12hrs)
8oz Arugula
8oz Bacon or Cured Pork Belly(Rendered for oil)


Instructions:
Salt and pepper tomatoes, and grill just to mark. Cut hen of the woods in half. Grill enough to mark and get mushroom hot. On plate place 3 slices of tomatoes. Place a pile of arugula on tomatoes. While hot dip mushrooms in warm oil, and then place dripping on arugula and tomatoes. Drizzle with balsamic reduction.

Yield 4 Servings

4 each 6oz Filet Mignon (purchase at you local Meat market.)
1cup Heavy Cream
6oz Mixed Mushrooms of your choice
2oz Red Wine
2lb Yukon Gold Potatoes
2lb Asparagus
6oz Salt
3oz Ground Black Pepper
1oz Garlic Powder
4oz Bacon(Your Choice)
6oz Butter

Instructions:

Preheat Oven Broiler

In pot of boiling water, cook potatoes until soft. At the same time combine cream, wine, and 3 oz butter, and bring to a boil, then take off heat. When potatoes are done, combine with wine/cream mixture, and 2oz seasoning in bowl and mash.

Next combine all dry ingredients and wisk together.(This is your seasoning for all).

Dust steaks with seasoning, and cook under broiler for 4 minutes each side.

While steaks are cooking, cut bacon into 1 inch by 1 inch pieces and cook in pan.(Do not drain off Oil) While hot add asparagus. After asparagus is hot, take off heat and leave in hot oil.

In another pan, put 1oz butter, and all mushrooms, and cook until mushrooms are hot. While hot, put ½ oz seasoning, and mushroom sauté in small food processor and mince till small pieces(about 1/8 by 1/8 in dice)

When plating, drain oil from asparagus, and dust with seasoning. Put warm duxelle on filets.

Yield 4 Servings

4 each Matsutake Mushrooms (purchase at you local Asian market.)
1cup Soy
2oz Sugar
1oz Rice Wine Vinegar
1oz Lemon Zest
2oz Orange Juice

Instructions:

Pre-Heat oven to 425 degrees. In a separate pan, add all ingredients in a small pot and simmer for 3 min. Dry roast mushrooms in oven until hot, but not mushy.

Yield 4 Servings

4 each big Portobello mushrooms
2 ea tomatoes any kind you want
8oz Chanterelles or other mushrooms
8oz arugula
6oz olive oil
4oz balsamic reduction
1oz garlic
4oz Parmesan cheese (grated)
1oz white wine

Instructions:
Grill Portobello Mushrooms until they begin to sweat, pull off and cool. Pre-Heat oven to 450 degrees. Cut core from tomatoes and cut into thin strips. Put a pan on medium heat and let get hot. In a separate bowl put salt and pepper, 2 oz oil, mushrooms, tomatoes, and arugula and toss. Pour oil from bowl in hot pan(not mushroom mix just oil). Add garlic. When garlic sizzles, add mushroom mix, stir, and add wine. Turn off heat. On a cookie sheet place Portobellos so they are up side down as to form a bowl. Spoon mushroom mixture into Portobellos. Top with grated Parmesan cheese and broil until crust forms.

Put Portobellos in the middle of the plate. Drizzle oil around plate. Drizzle balsamic around plate so it beads up in oil. Serve

Yield 4 Servings

2 oz Dried Lobster Mushroom
1/2 gal Heavy Cream
½ Tsp Salt
½ Tsp Pepper
1 Bottle Good Sherry

Instructions:
Put sherry in a pot and let reduce 12 hours. Put the remaining ingredients in another pot, and reduce by half. Puree while hot with immersion blender.

When serving ladle soup into cups, and then drizzle with sherry reduction.

Yield 12 Servings

1 each package puff pastry
1 lb Chevre (goat cheese)
4oz pine nuts
8oz arugula
1 lb local mushroom(Use any you want)

Instructions:
Preheat oven to 350 degrees.
In a pot on low heat put small amount of oil. When oil is hot put in mushrooms, arugula, and Chevre. In a different pan toast pine nuts in a small amount of oil until golden. Pour pine nuts in mushroom mixture and stir until cheese is melted. Add pinch of salt and pepper. Take off heat. Cut puff pastry in 3inch by 3 inch squares. Spoon mixture in the middle of each square, and form into a satchel. Place on greased cookie sheet. When all are done place in oven and bake until golden brown.

1 ½ lb Fresh large sea scallops, (we suggest U10 scallops available at the Metropolitan Market, Whole Foods or your favorite seafood shop)
1lb Fresh morel mushrooms, clean with stems trimmed off
1 lb Asparagus- remove any woody portion of the stem. Cut 1/2 inch pieces
6 Tbsp Extra virgin olive oil
1 Tbsp Garlic – peeled and finely minced
¼ cup Brandy or Cognac- good quality
2 Tbsp Butter, salted
2 Heads Frisée- washed and trimmed of green outer leafs, cut from core
1 bunch Chives, washed and cut into 1” pieces
1 bunch Flat leaf parsley, washed, tender leafs picked and saved
1 Tbsp Fresh lemon juice
1 Tbsp White truffle oil
Salt & Pepper

1. Season the scallops evenly with the salt and pepper. Heat a large sauté pan over medium high heat and add 2 Tbsp olive oil. When the pan begins to smoke add the scallops, sear until golden about 4 minutes, turn over and cook until golden again, 4 minutes. Remove scallops from the pan and allow to rest on plate.
2. In the same pan add 2 Tbsp olive oil, when the oil is hot add the morel mushrooms cook for 1-2 minutes then add the garlic and the asparagus. Cook for 2-3 minutes or until asparagus starts to turn bright green.
3. Deglaze the pan with the brandy, allow to cook for a minute to reduce and cook of the alcohol, remove from the heat and swirl in the butter.
4. Toss the Frisee, cut chives and the flat leaf parsley leafs with the 2 Tbsp remaining olive oil and the lemon juice. Toss to incorporate and season with salt and pepper to taste.
5. On four warm plates. Equally divide the morels and asparagus in the center of the plate, top with the divided scallops. Top the scallops with the frisée salad and drizzle the plate and salad with the truffle oil.

1 wedge (about 1/3-1/2lb)- Fromager d’Affinois (very soft, sweet and buttery double creamed cows milk cheese) Left out at room temperature for 30 minutes
1 Bartlett or Anjou pear, very ripe, washed, core removed and cut into very thin slices
6-8 Black or green figs, ripe, soft to the touch, stem removed and sliced in half
½ pint- raspberries, ripe, washed
3 Tbsp Clover honey, preferably organic
4 Tbsp Port Wine reduction (see note below)
1 French baguette- very soft and fresh, sliced ¼” (optional)

On a serving platter:
Place the cheese in the center of the plate; arrange the pears, figs and raspberries around the cheese. Drizzle the cheese and the fruit with the honey and the port reduction. Serve with fresh sliced baguette if desired.

Port Reduction:
Pour one cup good quality port (we use Dow’s) in to a saucepan on medium-high heat. Allow Port to simmer until reduced to syrup – about 4 tablespoons.

THE MET'S CHOPHOUSE BURGER DIP
Serves 3

Ingredients
·1 large baguette cut in thirds, sliced down the middle lengthwise. Do not cut all the way through.
·2 ¼ pounds burger dip meat (you can get from your local butcher ask for equal parts tenderloin and New York evenly incorporated or you can substitute any premium ground beef.)
·2 teaspoons each salt and black pepper
·3 ounces sliced Swiss cheese
·3 ounces sliced mild cheddar (Tillamook)
·3 ounces garlic butter (recipe below)
·1 tablespoon unsalted butter
·1 large yellow onion
·Au Jus sauce (recipe below)


Instructions:
1.Take ground beef and form into equal sized and shaped patties (to ensure equal cooking time). Once formed season with salt and pepper.
2.Preheat grill until hot (you can use an outdoor BBQ or indoor grill). Place meat on grill and cook to desired doneness (it will be around 4 - 5 minutes per side for medium), place both cheeses on meat and allow time to melt.
3.Evenly spread garlic butter on the sliced baguette and toast crust side up on the grill.
4.While your burgers are cooking, melt unsalted butter in a pan over medium heat. Once melted add onions and cook until browned. Stirring occasionally. Reduce heat and keep warm until ready to serve.
5.On a stovetop pre-heat small pan of Au Jus sauce, hold warm until service.
6.Place cooked burger meat on baguette and top with caramelized onions. Serve Au Jus on side.

Garlic Butter
Ingredients
·½ cup unsalted butter, softened
·1 tablespoon minced garlic
·1teaspoon minced parsley
·1 teaspoon lemon juice

1.Place butter in kitchen mixer and beat with a wire whisk until smooth and soft.
2.Add all other ingredients. Stir to combine.



Au Jus
Ingredients
·1 quart water
·1 tablespoon beef base
·1 teaspoon Worcestershire sauce

Instructions:
1. Bring water to a boil and add beef base and Worcestershire sauce and mix well with a wire whisk. Hold warm.

THE MET’S PEACH COBBLER
WITH BROWN BUTTER VANILLA ICE CREAM
Serves 4

Fruit Mixture Ingredients
·3 tablespoons water
·3 tablespoons cornstarch
·1.5 pounds sliced peaches, fresh or frozen
·½ cup granulated sugar
·2 tablespoons honey
·1 tablespoon ground cinnamon
·1 teaspoon ground cloves

Instructions
1.Combine water and corn starch, making a slurry
2.Toss peaches in sugar, honey and spices then cook in non-reactive pot for ten minutes on med to med-high heat.
3.Once mixture comes to a boil add slurry while mixing with a wooden spoon (be careful to not break up the fruit).
4. Cook for additional 2 minutes to cook out the starch.
5. You will need to set aside 4 ovenproof soup cups that can hold 8oz of the cobbler mix.

Cobbler Crust
Ingredients
·¾ cup plus 1 tablespoon all purpose flour
·3 tablespoons granulated sugar
·1/3 teaspoon baking powder
·Pinch kosher salt
·3 tablespoons unsalted butter, chilled
·¾ cup heavy whipping cream

Instructions
1.Mix flour, sugar, baking powder, and salt until evenly combined.
2.Add butter to the flour mixture and cut in by hand until texture of coarse meal is achieved, then add cream and mix until mixture is evenly combined.
3.Set aside 3.5 oz portions. Hold for cooking.

COOKING PROCEDURE:
1.Preheat oven to 350 degrees F
2.Place warm cobbler mix into soup cup or other deep sided ovenproof dish.
3.Place cobbler crust on top of cobbler mix and bake until golden brown.
4.Scoop 5oz of Brown Butter Ice cream on top of each cobbler.

Brown Butter Vanilla Ice Cream
Ingredients
·4 ounces unsalted butter
·16 ounces vanilla ice cream, softened
·
Instructions
1.Place butter in small sauce pot and cook over medium heat until butter becomes brown in appearance and nutty in aroma, take off heat once rapid bubbles begin. Be careful not burn.
2.In a kitchen aid with a paddle attachment add ice cream and slowly mix while adding in the brown butter, once evenly incorporated place back in the ice cream container and put back in the freezer, hold until needed*If you do not have a kitchen mixer leave the ice cream out at room temp until it becomes soft and easily mixable, then add the Brown butter and mix with a spoon or spatula.