Category Archives: Tips

Syrups, Simple Recipes for Cocktails

1:1 Simple Syrup Yields: 1.16 Quarts/1000g/1.09 Liters 500g Granulated White Sugar 500g Water Combine Sugar and Water. Bring syrup close to boiling. Stir syrup to completely dissolve the sugar solids. Remove mixture from heat and allow it to cool. Refrigerate and store for up to 1 month.   Honey Syrup Yields: 0.17 Quarts/164g/.16 Liters 100g… Read more »

Roast Chicken, Asparagus Salad, Mixed Berry Cobbler as seen on NBC Today

Follow this Link to see the recipes from Chef James Laird’s Appearance on NBC Today!   More Recipes

Jerusalem Artichoke Soup with Fresh Oysters

  Yield – 4 portions   Ingredients 2 LB Jerusalem artichokes ½      lemon 1 ea.  onion, medium, diced 1 ea.  leek, washed and chopped 4 ea.  garlic, cloves, minced 5 cu  chicken stock 1 ea.  bay leaf 2 ea.  thyme sprigs 4 oz  heavy cream 1 dz. oysters, shucked and dried       Cover… Read more »

Good Thyme-ing Cocktail Recipe

Good Thyme-ing   Glass:  Coupe Ingredients: 2 oz                       Old Forrester Bourbon ½ oz                     Honey Syrup 1 oz                       Sour Mix 1 oz                       Egg White Thyme for Garnish Angostura Bitters for Garnish   You guessed it, dry shake the lemon and egg whites. Add honey and Bourbon. Shake well, strain into a coupe glass. Garnish with drops… Read more »

Shepard’s Apple Tart with Cranberries Recipe

Shepherd’s Apple Tart with Cranberries Serves 4 © James Laird   1          cup sugar 5          golden delicious apples, peeled, cored and cut in half ½1/2    cup cranberries   4          eggs ½1/2    cup sugar ½1/2    vanilla bean, split and scrapped ½1/2    cup creme fraiche 1          cup flour   In 2 quart sauce pan, add the 1… Read more »

Toasted Orzo Risotto with Butternut Squash and Shrimp Recipe

Toasted Orzo Risotto with Butternut Squash and Shrimp 4 servings     For Orzo 2          cups orzo pasta 1          cup butternut squash diced l           lb. Gulf shrimp, cleaned and diced 4          cups vegetable stock, hot 2          TBS. minced onions 2          TBS. grated Parmesan cheese 2          TBS. butter 1          TBS. Chopped fresh sage leaves sea salt… Read more »

Napoleon of Wild Mushrooms Recipe

Napoleon of Wild Mushrooms 1 lb. assorted wild mushrooms 1 TBS. salad oil 1 tsp. fresh dill leaves 2 TBS. creme fraiche 1 TBS. butter 1 TBS. white truffle oil ½1/2 cup mushroom stock 2 TBS. minced shallots 1 tsp. fresh thyme leaves salt and pepper dried root vegetable chips 1. Sauté mushrooms in hot… Read more »

The Mayweather – Milk Punch Recipe

Mayweather Yields: 66 oz./1952 ml./2 quarts/26 cocktails 12           oz. Mt. Gay Rum 12           oz. Jim Beam Bourbon 12           oz. Cognac 6              oz. Genepy des Alps .5            oz. Orange Bitters 12           oz. Pineapple Juice 12           oz. Sour Mix 18           oz. Whole Milk   Method Combine all ingredients except the milk. Heat milk to just barely a… Read more »

Serenade Bloody Mary Recipe

  As seen in Inside Jersey Magazine February 2017   Bloody Mary Mix Yields: 1.375 Quarts/1.3 Liters 1 ½ Tbsp. Dijon Mustard 1 ½ Tbsp. Worcestershire Sauce 1 Tbsp. Horseradish 1 Tbsp. Tabasco Sauce 2 Jiggers Fresh Lemon Juice 1 Tbsp. Olive Brine ½ tsp. Celery Salt 1 tsp. Black Pepper 1 tsp. Kosher Salt… Read more »

Chef James Laird on NBC Today

Watch Chef James Laird appear on NBC’s Today at 9:50AM on Monday, May 1 2017 NBC’s Today: Food More Chef James Laird