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Posts Tagged ‘Executive Chef Craig Mason’

Thinkin’ Thanksgiving — Episode 6 “Quick & Easy Cranberry Sauce”

Friday, November 8th, 2013

Easy as 1, 2, 3. On this week’s episode, Executive Chef Craig Mason shows us a quick and easy recipe for cranberry sauce. This can also be prepared days ahead to save even more time!

 

Quick & Easy Cranberry Sauce

  • 2 (8-ounce) packages cranberries, fresh or frozen
  • 1 orange, zest cut into strips and juiced
  • 1/2 cup sugar
  • 1 cinnamon stick
  • Grand marnier

Combine all ingredients and simmer for 30 minutes.  Remove cinnamon sticks and mash slightly.  Can be prepared two days ahead of time.

Thinkin’ Thanksgiving — Episode 5 “Savory Sweet Potato”

Friday, November 1st, 2013

On this week’s episode, Executive Chef Craig Mason shows us how to make a great sweet potato side dish!

 

Savory Sweet Potato

  • 6 cups sweet potatoes, peeled and chopped
  • 1/4 cup butter
  • 3 tablespoons grand Marnier
  • 1/4 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • Pinch of black pepper
  • Marshmallows as needed

Add the potatoes to a large pot and cover with water. Bring to a boil over medium-high heat.

Reduce the heat and simmer or until the potatoes are tender, drain well.

Return the potatoes to the pot and add the butter, nutmeg cinnamon, and salt. Beat at medium-low speed with an electric mixer until smooth. Transfer to a serving bowl top with marshmallows, bake until marshmallow are brown and serve hot.

Thinkin’ Thanksgiving – Episode 4 “Mushroom Soup with Sherry”

Friday, October 25th, 2013

Cream of mushroom soup + sherry= a match made in heaven! Try this delicious recipe from Executive Chef Mason– perfect for Thanksgiving or for warming up on a chilly autumn evening!

 

Mushroom Soup with Sherry Recipe

Clean the mushrooms by wiping them with a dry paper towel. Do not wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and. Set aside.

Heat 3 tablespoons of butter in a large pot. Add the chopped mushroom stems, the onion, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over high heat for 2-3 minutes.  Add flour to make a roux.

Deglaze pan with sherry, add vegetable stock, thyme  and half and half. Simmer for 20 minutes on low heat.  Puree soup using an immersion blender until smooth.  Add cream and bring to a final boil.  Season to taste with salt and pepper.

Thinkin’ Thanksgiving – Episode 3 ‘Kid Friendly Brussels Sprouts’

Friday, October 18th, 2013

On this week’s episode, Executive Chef Mason shows us a quick and simple recipe for brussels sprouts, that even your kids will love!

Thinkin’ Thanksgiving is a new YouTube video series featuring Executive Chef Craig Mason from The National Conference Center. Each week, Chef Mason will cover various fall inspired dishes, all leading up to the holiday season.

The videos will be posted every Friday until Thanksgiving.

Brussels Sprouts Recipe

  • 3 slices bacon, chopped
  • 1 tablespoon butter
  • 1 shallot, chopped
  • 1 teaspoon chopped garlic
  • 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
  • Salt and pepper, to your taste
  • 1/2 cup chicken broth

Sauté bacon in butter until crisp add shallots and garlic and sauté until aroma

Add brussel sprouts and sauté until tender

Deglaze pan with chicken stock..allow to reduce slightly

Serve and enjoy

Thinkin’ Thankgiving – Episode 2 ‘Dressing or Stuffing, We Just Call It Good’

Friday, October 11th, 2013

We’re back this week with a savory stuffing recipe that’s sure to be a winner on Thanksgiving Day!

Thinkin’ Thanksgiving is a new YouTube video series featuring Executive Chef Craig Mason from The National Conference Center. Each week, Chef Mason will cover various fall inspired dishes, all leading up to the holiday season.

The videos will be posted every Friday until Thanksgiving.

Savory Stuffing Recipe

Ingredients:

  • 2 T butter
  • ½ pound bacon
  • ½ pound breakfast sausage
  • ½ cup onions diced
  • ½ cup celery diced
  • 1 cup apples diced
  • 3 T fresh sage chopped
  • 4 cups cubed sourdough bread
  • 1 cup chicken stock as needed
  • Salt and pepper to taste

Sauté bacon and sausage in butter until crispy

Add onions and celery and sauté until onions become translucent

Add apples and warm through

Add bread and enough stock to make the stuffing moist

Adjust seasoning with salt and pepper

Add sage and combine thoroughly

Thinkin’ Thankgiving – Episode 1 ‘Eat Dessert First’

Friday, October 4th, 2013

If you enjoyed Thrill of the Grill this summer, then you’ll love our new fall series Thinkin’ Thanksgiving! Each week, Executive Chef Craig Mason will cover various fall inspired dishes, all leading up to the holiday season. Our chef is a firm believer in eating dessert first so this week, he’s sharing a recipe for pumpkin cheesecake!

The videos will be posted every Friday until Thanksgiving.

 

Swirled Pumpkin Cheesecake Recipe JUST ADDED!

Ingredients:

  • Filling:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar, divided use
  • 1 teaspoon vanilla
  • 3 large eggs at room temperature
  • 1 cup canned pumpkin (not pumpkin pie mix) OR 1 cup cooked mashed pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 10” graham cracker pie crust

Preparation:

Preheat oven to 325 degrees F (300 degrees F. for a dark springform pan) and position the oven rack in the center of the oven.

For the Cheesecake Filling:

Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended. On low speed, add eggs one at a time, mixing each time just until blended. Remove 1-1/2 cups of the plain batter and set aside.

To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves. Using a large spoon, stir to combine.

Pour 1/2 of pumpkin batter over crust in crust.  Spoon 1/2 of plain batter over pumpkin layer. Repeat until all batter is used. Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing crust to achieve a marbled effect.

Bake for 45 minutes or until center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on wire rack. Remove outer pan and refrigerate at least 4 hours, preferably overnight, before serving.

Yield: 8 servings

THRILL OF THE GRILL BLOOPERS!

Friday, September 6th, 2013

Thanks for joining us this summer on #nccthrillofthegrill. Check out all the fun we had! We’ll see you in the fall!

Thrill of the Grill is a new YouTube video series featuring Executive Chef Craig Mason from The National Conference Center. Chef Mason has covered various topics from marinades, the perfect cut of meat to seafood and appetizers.

The videos have been posted every Friday during the summer.

Thrill of The Grill Episode 11

Friday, August 30th, 2013

We saved the best for last… dessert! In the last episode of our summer grilling series, Executive Chef Mason shows us to make a blueberry cobbler on the grill! Thanks for tuning in this summer!

Thrill of the Grill is a new YouTube video series featuring Executive Chef Craig Mason from The National Conference Center. Chef Mason has covered various topics from marinades, the perfect cut of meat to seafood and appetizers.

The videos have been posted every Friday during the summer.

Thrill of the Grill Episode 10

Friday, August 23rd, 2013

In this week’s episode, Executive Chef Mason shows us how to grill an all-time family favorite… pepperoni pizza!

Thrill of the Grill is a new YouTube video series featuring Executive Chef Craig Mason from The National Conference Center. Chef Mason will help get your summer started and cover various topics from marinades, the perfect cut of meat to seafood and appetizers.

The videos will be posted every Friday until the end of August.

Thrill of the Grill Episode 9

Friday, August 16th, 2013

In this week’s episode, Executive Chef Craig Mason talks about the various BBQ regions and shows us two different sauce recipes!

Thrill of the Grill is a new YouTube video series featuring Executive Chef Craig Mason from The National Conference Center. Chef Mason will help get your summer started and cover various topics from marinades, the perfect cut of meat to seafood and appetizers.

The videos will be posted every Friday until the end of August.