Kena Peay's Recipes


Tomato Bisque and Prosciutto Grilled Cheese

Tomato Bisque and Prosciutto Grilled Cheese

1 can of S&W crushed tomato in rich puree
1/2 yellow onion (chopped)
1-1/2 teaspoon of tomato paste (double concentrated in a tube)
1 - 2 cloves of garlic (minced)
1 sprig thyme (optional)
1-1/2 stick unsalted butter
1/2 cup heavy whipping cream
1/4 cup chicken stock
Salt and pepper

Set a sauce pan on stovetop on medium heat. Add 1 teaspoon olive oil and onions. Sautee onions until they begin to soften. Add in 1-1/2 teaspoon tomato paste. Let onions and tomato paste caramelize for 3 to 5 minutes. Add garlic and cook for 30 seconds. Add can of tomato puree and chicken stock. Cook for 10 minutes. Pour in heaving whipping cream. Using an immersion hand blender, blend soup, adding butter a tablespoon at a time. Continue blending soup until it's a lovely creamy smooth texture. (You could use a liquid blender but the texture of the soup will be a bit chunky). Add salt to taste.

6 slices bread (thick cuts of French bread)
2 slices prosciutto per sandwich
Asiago cheese
Fontina cheese
Sharp cheddar cheese
Fresh grated Parmesan for the outside of sandwich (use microplane)

Place bread slices on cutting board and use mayo to "butter" them. Set two frying pans on stove on medium heat. (One frying pan is for the top of your grilled cheese. The second frying pan is for the bottom of your grilled cheese.) Place all tops in one pan mayo side down, and all bottoms in the second frying pan mayo side down. Allow bread to get a nice golden brown color. Add Asiago, fontina and sharp cheddar cheeses to tops and bottoms of grilled cheese sandwich. Let cheese melt for 5 to 7 minutes. Place two slices of prosciutto on top of the cheese (this should only be done on one side of the grilled cheese). Combine tops and bottoms to make one sandwich. Sprinkle grated parmesan cheese on outside of sandwich. Place frying pan in 425-degree oven until interior cheese is fully melted and parmesan cheese is a nice golden brown. Slice and serve with tomato bisque. Enjoy!


Chocolate Chip Cookies and Peanut Butter Milkshake

Chocolate Chip Cookies and Peanut Butter Milkshake

2-1/4 cups flour 
1 teaspoon salt
1 teaspoon baking soda
1 stick margarine 
1 stick unsalted butter
1-1/2 cup white sugar
1/2 cup brown sugar
1/3 cup molasses 
2 eggs
1 cup semi-sweet chocolate chips
1 cup dark chocolate chips

Preheat oven to 375 degrees F.

Combine flour, baking soda and salt in small bowl and set aside. Melt 1 stick butter and 1 stick margarine in small sauce pan or microwave. In a small mixing bowl, mix together 1/2 cup white sugar and 1/3 cup of molasses and set aside.

Combine remaining white sugar, brown sugar and molasses sugar mixture. Add melted butter and mix well. Add 2 beaten eggs to melted butter and sugar mixture. Add vanilla and mix well. Gradually add flour into mixture (this should be done in 3 to 4 steps). Fold in chocolate chips.  

Line cookie sheet with parchment paper. Drop cookie dough onto cookie sheet with a spoon. Bake for 8 to 10 minutes or until light golden brown. Transfer cookies to cooling rack. Enjoy! 

2 cups vanilla bean ice cream
2 tablespoons peanut butter (add more if needed)
1/4 cup milk

Using a blender, combine ice cream, milk and peanut butter. Blend until smooth. Transfer to a cup and let the happy feelings begin!  


Pork Spring Roll with Sweet and Sour Sauce

Pork Spring Roll with Sweet and Sour Sauce

3 pork chops (1" cut) 
2 cups finely shredded cabbage
1 cup matchstick carrots
3 cloves garlic (minced)
2 to 3 teaspoons Dashida (Korean beef stock)
1 package spring roll wrappers
1 tablespoon oil

1 bulb fennel (thinly sliced)
10 - 12 clementine segments
1/2 teaspoon black sesame seeds
Togarashi seasoning (optional)

1/4 cup rice vinegar
1 tablespoon honey 
1/2 cup clementine juice 

1/2 cup sweet and sour sauce
1/2 cup hoisin sauce

Season both sides of pork chops with Korean beef stock (Dashida). Sear meat on medium heat for 3 to 4 minutes on both sides. Immediately remove pork chops from frying pan and place on cutting board. 

Combine shredded cabbage and matchstick carrots in large frying pan with 1 tablespoon of oil. Sauté veggies until they soften. Add minced garlic and 1 teaspoon of (Dashida) Korean beef stock, or more to taste. Veggies should be nice and tender with a bit of a crunch. 

Slice pork chops into long thin strips, then dice. (The object is to get very small pieces of pork.) Add pork to veggies and cook for another 3 to 4 minutes, taking care not to overcook. Transfer veggie and meat mixture to a mixing bowl. 

Place pork veggie filling onto spring roll wrappers. Use a mixture of cornstarch and water to help seal edges of spring roll wrapper. (Watch a YouTube video on "how to roll a spring roll.") 

Add clementine segments and sliced fennel to large mixing bowl. In separate bowl, mix rice vinegar, honey and clementine juice. Pour salad dressing over sliced fennel and clementine segments. 


Asian Shrimp Po' Boy with Pickled Slaw

Asian Shrimp Po' Boy with Pickled Slaw

3 to 4 shrimp per sandwich
2 eggs
Brioche buns 
1 cup flour
Louisiana Creole seasoning

1-1/4 cup red wine vinegar
3/4 cup white sugar
1 cup matchstick carrots
1 cup cucumber (thinly shredded)
1/2 cup red onion
1 cup cabbage (shredded)
1 jalapeno (finely diced)
2 tablespoons fresh mint (chopped) 
1 tablespoon fresh cilantro (chopped)

1/4 cup mayonnaise
1/4 cup tartar sauce
1 to 2 teaspoons Sriracha
1 teaspoon lime zest

Combine flour and Louisiana Creole seasoning in a large bowl. Crack two eggs in a large bowl and sprinkle generously with Creole seasoning, then mix together. Place shrimp in egg batter, then transfer to flour mixture, making sure to completely coat shrimp. Deep fry shrimp in hot oil for 3 to 5 minutes.

To make quick pickling sauce, set small sauce pan on stove. Combine red wine and vinegar, boil for 5 minutes. In a large mixing bowl, add thinly sliced cucumber, shredded cabbage, shredded carrots, thinly sliced red onions, chopped mint, chopped cilantro and minced jalapeno. Pour quick pickling sauce over veggies, mix together and set aside.

Place brioche buns on baking sheet. Lightly cover top and bottom of brioche buns with olive oil. Toast buns in preheated oven at 425 degrees until golden brown.

For spicy remoulade, combine mayo, Sriracha, tartar sauce and lime zest in a small bowl; mix well. Add more Sriracha or lime zest to taste.  

Spread spicy remoulade on top and bottom of brioche buns. Add shrimp and pickled slaw. Enjoy!


Pan-Seared Pork with Onion Apple Marmalade

Pan-Seared Pork with Onion Apple Marmalade

3 pork chops (1" cut)
Fresh tarragon (finely chopped)
2 cloves garlic (minced)
1/3 cup hoisin sauce 
1/4 cup olive oil
Micro salad (optional)


1 Granny Smith apple (sliced)
1 yellow onion (sliced)
1/2 cup apple cider
1/2 cup chicken stock
1 teaspoon Worcestershire sauce (optional)
1 tablespoon unsalted butter


1/2 cup cherry preserves
1 tablespoon plum sauce (optional)
1 tablespoon hoisin sauce
1/2 cup apple cider
1 teaspoon Huy Fong Chili Garlic Sauce (add more if you want more heat)

Pat minced garlic on both sides of pork chops. Salt and pepper each pork chop. In a separate bowl mix fresh tarragon, hoisin sauce and olive oil; set aside. Add 1 tablespoon of olive oil to hot frying pan, sear pork chops 2 to 3 minutes on each side. Baste the top of the pork chops with hoisin, tarragon, olive oil mixture. Transfer frying pan to a 425-degree oven to finish cooking pork chops for about 6 minutes. 

Slice green apple and onion in very thin slices. Place a frying pan on stove on medium heat. Add 1 tablespoon olive oil and place sliced onions in hot pan. Cook onions until they start to soften (about 4 minutes). Add sliced green apples. Once apples and onions are a rich dark color, add apple cider and chicken stock. Cook for another 5 to 10 minutes or until all the liquid is cooked out. Stir the onions and apples until mixture has a jam-like consistency. Stir in butter.

Place a small sauce pan on the stove on medium heat. Add cherry preserves, plum sauce, hoisin sauce, apple cider and chili garlic sauce. 

Plate onion marmalade, slice pork in strips, place sliced pork on top of marmalade and add spicy cherry sauce. Add micro salad and salt. Enjoy!

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