Thursday, December 31, 2015

Last Minute New Year's Eve Recipes (The Salonniere)

One of my obsessions is The Salonniere created by Texas native Carla McDonald. Today they shared some favorite New Year's Eve recipes just in time for your last minute trip to the grocery store.

Check out The Salonniere for all the two favorites are below:

Truffle Popcorn This fancy popcorn from Outstanding Chef winner Patrick O'Connell is so delicious you'll want to make enough to last beyond the end credits. O'Connell's secret is adding a pinch of sugar to bring out the rich truffle flavor.

Ingredients: 1/2 cup popcorn kernels, popped 1/4 cup (1/2 stick) unsalted butter, melted 2 tablespoons good quality truffle oil 1 cup freshly grated Parmesan cheese 2 tablespoons finely minced fresh flat-leaf parsley Coarse salt and freshly ground black pepper Pinch of sugar 1 small fresh white or black truffle (optional)
Yield: 6 to 8 servings
Method:Place the popcorn in a large bowl; add the butter and truffle oil and toss to coat. Add the cheese, parsley, and sugar and season with salt and pepper; toss to combine. Grate truffle over popcorn just before serving, if desired.

A simple potato chip dressed in ruby red tuna tartare.

Servings: Serves 10
  • 1/2 pound sushi-grade tuna , cut into 1/4" dice
  • 1 tablespoon snipped chives , plus more for garnish
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons soy sauce
  • Pinch of salt
  • 1/2 teaspoon grated lemon zest , plus more for garnish
  • 2 large bags premium-quality potato chips
In a nonreactive bowl, combine tuna, 1 tablespoon chives, sesame oil, soy sauce, salt and 1/2 teaspoon zest. Cover and marinate 1 hour in refrigerator.

To serve, spoon 1 teaspoon tuna mixture onto each chip. Garnish with remaining chives and zest.

Happy New Year's Eve!

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