Recipe Wednesday: Fire in the Triad

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Portobello & Leek Quesadilla

Timothy Grandinetti, Spring House

Sub Recipe:  Pineapple, Sweet Red Onion, & Jalapeno Salsa

1 1/2 cups fresh pineapple

6 Tablespoons thinly sliced green onions

6 Tablespoons finely chopped red onion

3 cloves garlic, minced

2 each jalapeño, minced

3 Tablespoons fresh lime juice

1 1/2 Tablespoons rice wine vinegar

4 Tablespoons olive oil

6 Tablespoons finely chopped fresh cilantro

Crippen’s Flaming Coffee aka Felix’s Café Yolanda

Click here to watch video


9 tablespoons sugar

3 tablespoons ground cinnamon

2 tablespoons Jameson Irish Whiskey

¾ cup coffee

½ cup whipped cream

2 tablespoons Kahlua (rum-and-coffee liqueur)

Equipment List:

A tempered red wine glass (this means a glass that will withstand heat of the flame without breaking—a thicker glass works a little better—don’t use your expensive Riedel glasses here; cheaper ones work better)

1 tablespoon

1 teaspoon

A small tin creamer (you’ll heat the Kahlua liqueur in here—you need something non-flammable with a handle)

Small bowl for sugar mixture

6 oz. flame resistant container filled with 3 cotton balls and doused with rubbing alcohol


Combine sugar and cinnamon into a small bowl; set aside within reach.

Use a match to light cotton balls that have been doused with rubbing alcohol in 6 oz. flame resistant container.

Pour 2 tablespoons Jameson Irish Whiskey into tempered red wine glass.

Rotate edge of wine glass so that alcohol coats the inside of the glass, moving it over the flame and catching the alcohol on fire.

Continuing to rotate glass in one hand, take tablespoon in your other hand, and scoop up a portion of the sugar/cinnamon mixture with a tablespoon. Hold spoon approximately 12 inches above glass and generously sprinkle all around the edge of the glass. (This will caramelize the sugar/cinnamon onto the glass while creating sparks in the air.)

Place glass onto table and pour ¾ cup coffee into glass.

Scoop 2-3 tablespoons of whipped cream into glass covering the surface of the coffee with about a 1” head which should reach slightly to the rim of the glass

Lay teaspoon across the top of the glass (should slightly rest on whipped cream)

Pour Kahlua into tin creamer then swirl over flame, catching Kahlua on fire. (This takes longer than the Jameson since the Kahlua is a thicker liquid.)

Pour flaming Kahlua over the teaspoon, into the coffee, pouring from approximately 2 inches over spoon and raising to approximately 16 inches, creating a flaming waterfall effect.

Serve immediately.  Yield: 1 serving

Tip: Do each serving one at a time, and brew your coffee and whip your cream and arrange all ingredients and supplies needed before you start. This is more dramatic in a darkened room.

Santa Cruz Eggs Benedict~

Makes 4 portions

Oven-Roasted Tomatoes

2 vine ripe tomatoes

1 Tablespoon Extra Virgin Olive Oil

Salt and Pepper to taste

Method: Slice tomatoes and place on wax paper lined tray. Brush with EVOO and sprinkle with salt and pepper.  Place in 250 degree oven and bake for 2-3 hours or till semi-dry.

Hollandaise Sauce

2 Egg Yolks

2 sticks of unsalted butter; melted and warm

1 Lemon, juiced

To taste: Worcestershire, Tabasco, salt, white and cayenne pepper


In a stainless steel bowl place eggs and lemon juice and whisk over a double boiler until thick and you can see the lines from the whisk in the whipped yolks.  Remove from the heat and slowly add the warm melted butter till thick.  Adjust flavors and hold for service.

4 English Muffins, Buttered and Griddled

12 ounces of fresh roasted turkey, sliced

Sautéed Spinach

2 avocados, peeled and sliced

8 eggs for poaching


Split, butter and griddle the English Muffins, top with the sliced roasted tomatoes, sautéed spinach and fanned avocado.  Place the two poached eggs and cover with Hollandaise.

Grilled avocado halves with chorizo, pico de gallo, cilantro lime sour cream and crumbled queso fresco

2 avocados( halved, remove pit and skin)

Pico- 6 Roma tomatoes (small dice)

2 tbsp red onion ( small dice)

1/2 jalapeño (minced)

Juice of 1 lime

2 cloves  garlic ( minced)


1 tbsp brown sugar

1 tbsp cilantro( chopped)

Mix all ingredients in a bowl and reserve

Cilantro lime sour cream-

1 cup sour cream

Juice of 1 lime

2 tbsp cilantro

1 tbsp brown sugar


Put all ingredients in blender and purée until smooth transfer to a squeeze bottle and reserve

Drizzle avocado halves with olive oil salt and pepper and grill on each side over med high heat for 1-2 minutes.

Remove chorizo from casing and put in a sauté pan over med high heat until sausage is cooked through.

Lay avocados out on plate and drizzle sour cream sauce generously over them. Then add the chorizo to inside of avocado halves. Garnish with the pico de gallo and serve with your favorite tortillas chips

Equipment needed:


Cutting board

Sauté pan

Serving plate

Mixing bowl