Cooking with Chef Avi

Tira Mi Su ~ Pick Me Up Cake with Biscotti soaked in Chicory French roasted coffee, Flor de Caña dark Rum and Kahlua liqueur layered with sweet Marsala wine sabayon mousse. Garnished with hand made Chocolate Cannolis and chopped pistachios #tiramisu #pickmeupcake #cannoli #biscotti #sabayon #bakingandpastry #foodie #foodporn #cakes #happybirthday #pastrychef #foodphotography @americapicayunephotography

Soft, buttery homemade caramels! #caramels #candy #sweettooth #candyrecipe #confectionery #foodporn #foodphotography #recipes @americapicayunephotography * 2/3 cup evaporated milk * 2 cups sugar, white * 1/2 cup water * 2 sticks butter, 1 cup * 1 cup dark corn syrup * 1 teaspoon sea salt * 1 teaspoon vanilla extract Optional Additions: 1/4 cups crushed almonds, toasted 2 Tablespoons Dark Cocoa Powder Instructions: 1. Line an 8×8-inch pan with parchment paper, with a slight overhang (for easy removal later.) Butter the parchment paper well. (If you don’t have parchment paper you can generously butter the pan.) 2. Add the butter, sugar, corn syrup, water and salt to a medium heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes. 3. Very gradually drizzle in the evaporated milk, taking about 12-15 minutes to slowly add it, while stirring constantly. (Remain over medium heat, maintaining a constant boil. It takes patience and time – don’t rush this step.) 4. At this point you can choose to stir in additional ingredients like almonds and cocoa. 5. Stir the mixture constantly, scraping the sides occasionally until it reaches a “soft ball” stage (238 degrees F on a candy thermometer). For certainty, drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky. 6. Once you reach 238 degrees F / or the soft ball stage, remove from heat. Stir in vanilla. (Be careful, it will bubble up.) 7. Pour mixture into prepared pan. Cool completely, usually about 4 hours. (You can also cool and chill in the fridge overnight, then set out on counter to warm slightly at room temperature, so they’re chilled but not cold. This makes them easier to cut.) Remove the caramels from the pan by lifting out the parchment paper. 8. Using a sharp knife or dough/bench scraper, cut caramel into 10 rows and

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This easy pecan praline sauce made with brown sugar is perfect on cakes, ice cream, bread pudding, pancakes, and any and all other desserts! It’s only seven ingredients, tastes like a nutty homemade caramel sauce, and definitely can be eaten by the spoonful with no judgement. #pralinesauce #pecans #icecreamtoppings #sweet #nolaeats #neworleansfood #foodie #foodphotography #dessert • 1 cup Pecan Halves • 1/4 cups light brown sugar • 3/4 cup evaporated milk • 2 tablespoons unsalted butter • 1 tablespoon molasses • 1 teaspoon vanilla extract • 1/2 teaspoon salt In a medium sized pot, bring butter, brown sugar, molasses and evaporated milk together to a boil over med-low heat, whisking constantly. Allow the mixture to boil for 3-4 minutes, or until the sauce has thickened and coats the back of a spoon (can be anywhere as long as 7-10 minutes). Drop the mixture to low and add in the salt, vanilla extract, and chopped pecans and cook another minute or so. Turn the heat off and allow the caramel praline sauce to cool completely before storing in the refrigerator.

Potato Croquettes

Potato Croquettes filled with Cheddar and Pepper Jack Cheese #potatocroquettes #appetizer #munchies #dinner #snacks #foodphotography #chefslife #foodie

French Onion Soup

Warm, Cozy and Flavorful French Onion Soup #classicrecipe Ingredients: * 3 tablespoons unsalted butter * 3 to 4 large yellow onions (about 3 pounds), peeled and thinly sliced * ¾ teaspoon kosher salt, more to taste * 2 quarts (8 cups) beef stock * 1 cup Merlot Wine * 1 tablespoon dry sherry * 2 tablespoons cornstarch with 1/4 cup water * ½ teaspoon black pepper, more to taste * French bread cut into 8 to 12 1/2-inch slices * 1 ½ cups grated or sliced 🧀 Swiss Cheese or Gruyère 1. Melt butter in a heavy Dutch oven or soup pot over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes. 2. Meanwhile, warm broth in a saucepan over low heat. 3. Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. 4. Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Stir together corn starch with water for slurry, whisking into soup and let thicken for a minute or two. Add more salt and pepper to taste. 5. Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle or cover each casserole or large soup crock generously with Swiss orGruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately. #recipes #frenchonionsoup #cookingwithchefavi

Ribeye 🥩 steaks celebrating with Chris on his graduation from High School this week @scudderchristopher #ribeyesteak #grilling steaks #graduation #celebration #chefslife #foodie #southpadreisland #dinner @jonathanscudder90

Teriyaki-garlic BBQ Hen

From the butcher block to the grill with a Teriyaki-garlic marinated BBQ Hen #grilling #bbqporn #hen #butchery #teriyaki #marinade #chefslife #holidaycooking