Chef Dustie

The Birria Taco is back. This Tuesday, preordering is recommended. It will be open to the public. Pickup is available in Bath, MI, or delivery for $10. We accept cash, Cashapp, Zelle, and credit on site.

Yummy!

This was a baked Apple in Puff Pastry and chocolate with graham cracker dust. Our client was very pleased for dessert. You too can have a private dining experience with The Goat. Visit us online at www.thegoatrestaurants.com you won’t be disappointed.

Chef Dustie provides guidance to sous chef Jaizohn during a catering event, offering insights into food preparation, flavor profiles, and presentation techniques. Chef Dustie encourages culinary growth, equipping others with the skills to create memorable dining experiences from start to finish.

Happy Sunday, a day to reset and relax for the upcoming workweek and holiday traffic. Make sure to take a moment and create a dish that's ahh-inspiring. This week, Chef Dustie shares a recipe that is easy and delicious! Smoked Salmon Cheeseball is one of my signature holiday appetizers.

You will need: 1 8oz package cream cheese, 1 block smoked Gouda, shredded, 1 block pepper jack, shredded, 1/3 cup shredded shallots, 3 sprigs fresh garden onion (green onion) sliced, 5 Tbs. capers, chopped, 1 tsp each; Rosemary, Clove, Basil, Thyme, 1 Package Sockeye Smoked Salmon or you can use a variety pack of Latitude 45 brand (Dustie's Favorite), 1/3 cup Honey, and 1/3 cup chopped pecan (optional).

Directions: Using a large bowl, place cream cheese and shredded cheeses together, blend with a sharp edge pastry cutter, and set aside. Using a chef knife, coarse chop smoked fish, adding seasonings, capers, onion, and chop together. Add to cheese mixture and blend with pastry cutter, adding shredded shallot and pecans. Blend and form into a small ball using gloved hands, or find the smallest bowl or form you'd like to use, and line with cellophane wrap and form cheese mixture into there, adding bottom layer of wrap to turn over from the form.

Let stand in refrigerator for 1-2 hours to set, and place on serving dish, drizzle honey on top, and add your crudité and pita chips. Then serve, great for a gathering or holiday party!

Bon appétit!

Happy Thanksgiving to your family from mine!!! Eat a pie!! And eat lots of turkey.

Here is my Favorite recipe of the season. The crust was my mom’s signature. I placed this creamy yet flan like pumpkin pie in my top 10 yearly favorites! Enjoy.

This week is anticipated to be the most hectic for travel, reunions, and culinary preparations, ultimately leading to the creation of lasting memories within the kitchen. Chef Dustie has graciously shared his recipe for mini spiced pumpkin pies, which we are delighted to share with you. May these tartlets infuse your home with a warm, inviting aroma.

Spiced Pumpkin Pie: yields 150 pies

Pastry:
2 lbs butter
5 cups all-purpose flour
2 teaspoons salt
1/2 tablespoon ground nutmeg

Pie Filling:
1 large jar pumpkin puree (3 cans)
2 cups sugar
1/2 cup brown sugar
1 can evaporated milk
1 can sweetened condensed milk
6 eggs
2 tbsp pumpkin pie spice
1 tsp allspice
3 tbsp Spanish vanilla (regular okay)

Combine all ingredients for the crust, refrigerate for 1 hour, then let rest at room temperature for 30 minutes before working the dough into muffin cups or tartlets.

Mix the pie filling as directed and fill each tartlet approximately 3/4 of the way.

Bake at 350 F for 15-20 minutes until firm.

Hey Followers make sure to follow my personal recipe page also Dustin Morrell and join my private fan club Chef Dustie’s Daily Menu!!