Best Pro Recipes

CANNOLI SHELLS LIKE A PRO

Steps:

• Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
• Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F.
• Cut an oval shaped pattern from cardboard about 6x4-inches. Roll chilled dough on a lightly floured surface to 1/8-inch thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together.
• Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells.
• Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.
• Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.

RBS NUWAVE PRO PLUS BONELESS COUNTRY STYLE RIBS

Steps:

• Mix spices and sugar together to make a dry rub. Rub into ribs on both sides.
• Place ribs in a Zip Lock bag and refrigerate for 8 hours or over night.
• Line bottom pan of oven with Aluminium foil.
• Line rack with aluminium foil and cut drain slots with a sharp knife.
• Place ribs on 1 inch rack and cook on high for 18 minutes.
• Turn ribs over and cook 18 minutes more, or until internal temperature is 160 Deg.
• Serve with your favorite warmed BBQ Sauce.

COLD BREW COFFEE, PRO STYLE

Steps:

• Grind coffee at a medium setting: slightly finer than what you would use for a French press and slightly coarser than what you would use for a pour-over.
• Line a 4-quart/4-liter container with the nylon mesh bag, draping the edges over the side of the pot. Place the paper filter bag in the mesh one, folding over the top of the paper filter to form a cuff to give it some structure.
• Add ground coffee to the paper filter bag. Pour 1 quart/1 liter of water onto the grounds, and gently stir the slurry with a wide spoon for 5 minutes. It's important to stir for the full period of time. Add remaining water.
• Twist close the top of the paper filter bag. (You can tie it with a piece of string.) Set a timer for 5 hours 30 minutes. During this time, do not move or otherwise agitate the container.
• After the brewing time elapses, gently lift the mesh bag out of container, and place it into a large metal strainer set on top of the steeping pot. Drain for 10 to 15 minutes. Discard the filter bag with the grounds, and decant the cold-brewed coffee concentrate into a clean 1 1/2-quart/1 1/2-liter carafe or jar with an airtight lid. Pour gently so that any remaining sediment is left behind in the pot.
• To make a cold brew drink, pour three parts concentrate over ice and dilute with two parts water. For a richer flavor, dilute with milk. For a hot drink, combine coffee with hot water or milk. The concentrate will last 2 weeks refrigerated.

PRO GANACHE

Steps:

• Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.

5 MINUTE PRO-QUICK-EROLS (A KNOCK-OFF PROFITEROLE)

Steps:

• Cut each donut in half across, then into quarters. You are making 4 sections of donut, each section halved.
• Use a small scoop and place a ball of ice cream on half of the pieces of donuts. Top each scoop with remaining donut pieces. The result should resemble 16 small ice cream filled puffs.
• Remove lid of the hot fudge and microwave on high 20 seconds. Stir and drizzle over the pro-quick-erols. Serve immediately.