presents The Quarantine Chronicles Issues 1 - 8 Featuring:
• golf tips from our assistant golf pro • our executive chef shares his favorite recipes & kitchen tips • tennis drills from our tennis director & head pro • fitness routines • craft your perfect at home cocktails quarantine Chronicles | Issue 1 | March 31, 2020 Golf Tip of the Week a recipe from CHEF BRYAN NICKELL
Baked Chicken with Orzo click here for video
Serving size: 4 - 6 people Ingredients • 24 oz jar of your favorite red sauce (Chef recommends the chunkier the better) • 2 tablespoons Olive Oil cocktails with caitlyn • 6 Medium boneless skinless chicken breast halved (cut crosswise) • 8 oz Orzo (a quick cook rice will work) • 2 cups Chicken Broth • Salt & Pepper Quarantine Punch Ingredients Directions • ½ oz Three Olives Pomegranate Preheat your oven to 350° F. In a medium sauce pan bring the sauce to a Vodka simmer. Cook uncovered for about 15-20 minutes or until sauce has • ½ oz Three Olives Strawberry reduced & thickened. Vodka Meanwhile, heat oil in a large ovenproof casserole dish or dutch oven. • ½ oz Banana Liqueur Season the chicken lightly with salt and pepper then brown on both • 1 oz Orange Juice sides in batches to prevent overcrowding. When finished, return all of • ½ oz Cranberry Juice the chicken to your pot, pour red sauce & ½ cup of the chicken stock • ½ oz Pineapple Juice over it then cover & bake in the oven for 30 minutes. • ½ oz Agave Bring remaining 1½ cups of chicken stock in a sauce pan to a simmer. Fill your glass with ice & combine all the Add orzo, ¼ cup of water and remaining 1½ cups of the heated broth ingredients. to the casserole, mixing gently. Cover and return to oven for 30 more Shake vigorously then strain. minutes. Check for seasonings, add salt & pepper if needed. Serve over ice, top with Sprite & enjoy! Serve with fresh basil or parsley. quarantine Chronicles | Issue 2 | April 3rd, 2020 fitness Friday recreation’s missed movie
click here for video “Three teenagers must help a Yeti return to his family while avoiding a wealthy man and a zoologist who want him for their own needs.” Chef Bryan’s Kitchen tips We missed everyone for our first Dive In Movie of the season! We would’ve shown the adorable tale • Everything ready to go of “Abominable”, so grab some popcorn & catch up Before you cook be sure to have everything with us! measured, peeled, chopped, your pans greased, etc. and within reach. This will keep you from running around looking for the dried basil while your sauce tennis tip of the week is on the brink of burning. • Taste as you go You should know what the dish tastes like before serving it. Sometimes a little more salt or a dash of spice brings perfection. Which brings us to the next tip… • Salt as you go click here for video Don't be afraid of salt! Since you're cooking a fresh meal instead of eating a packaged one, you're starting out with much less sodium to begin with. no dinner plans? Use a small bowl of kosher salt, adding pinches Take a break and let us help! as you cook and taste, instead of a salt shaker. It's Remember 20% off all orders between 5pm - 8pm. easier to control the amount and ensures even coverage. Find our menu here. quarantine Chronicles | Issue 3| April 7th, 2020 a recipe from CHEF BRYAN NICKELL Easter sunday meals Honey Glazed Ham with Mac’n Cheese, Spaghetti alla Carbonara Green Beans & Dinner Roll $10.95 per person Pre-order by Friday, April 10th to Joe Halifko here Serving size: 4 - 6 people Call the Club (904) 291-5600 x 2 Sunday between 11am - 6pm Ingredients when you are ready to pick up. • 1 pound dry Spaghetti • 2 tablespoons Extra Virgin Olive Oil • 6 ounces Pancetta/Bacon, cubbed into small strips cocktails with caitlyn • 4 Garlic Cloves, finely chopped • 2 lage Eggs • 1 cup freshly grated Parmigiano-Reggiano Apocalyptini • Salt & Pepper Ingredients • Handful fresh Parsley, chopped • ½ oz Vodka Directions • ½ oz Blue Curacao Crack the egg yolks into a bowl, add grated Parmigiano Reggiano • 1 splash Raspberry Liqueur and black pepper then mix well. • 1 splash Sour Mix Add the pancetta to a large frying pan and sauté over • 1 splash Sprite medium-low heat until browned and crisp. Cook the your chosen pasta in a large pan of generously salted Mix all ingredients except raspberry boiling water for 8-10 minutes, or until ‘al dente’. liqueur and pour into a martini glass. Once cooked, reserve 1/2 a cup of the boiling cooking water, and Add raspberry liqueur and drink all at transfer the pasta to the frying pan with the pancetta. Toss well once. and then immediately remove the pan from heat. Now add the egg & cheese mixture, tossing vigorously so the no dinner plans? sauce clings to the pasta and doesn’t settle on the base of the pan. Take a break and let us help! Add the pasta water adjusting as necessary. Remember 20% off all orders Finish with freshly grated Parmigiano Reggiano and a good grind of black pepper. between 5pm - 8pm. Find our menu here. quarantine Chronicles | Issue 4 | April 10th, 2020 fitness Friday Chef Bryan’s Kitchen tips
• Egg shell in your pan/bowl It never fails! You crack a raw egg and egg shell in ups in your dish. Don’t fish it out, just simply touch the piece of shell with the other piece of the shell in your hand and it will cling to it. • Cleaning Fruits and Veggies click here for video Don’t by expensive cleaners from the store. Take a new/clean spray bottle, add a cup of water, tennis tip of the week tablespoon of lemon juice and a tablespoon of baking soda. Shake it up spray your fruits and veggies and wipe off with a clean towel. • Copper pots click here for video They look good and are useful, but you have to keep them looking good. Do it the food safe way! Apply Ketchup all over the surface, let sit for about 3 to 5 minutes, rub with a paper towel then rinse it thoroughly with water. • Stainless steel Clean your stainless steel with cotton balls and no dinner plans? rubbing alcohol. Clean, shiny, and sanitized. • Clogged or Smelly drain Take a break and let us help! Sprinkle ¼-1/2 cup of baking soda down a clogged Remember 20% off all orders between 5pm - 8pm. or smelly drain and follow that with the ¼-1/2 cup Find our menu here. of vinegar. Let the bubbling mixture sit for an hour or so, then pour boiling hot water down the drain to rinse. Try these simple tips to make clean up easy, and without using harmful chemicals! Wishing you best dishes! quarantine Chronicles | Issue 5| April 14th, 2020 cocktails with caitlyn a recipe from CHEF BRYAN NICKELL
Zombie Apocalypse Ingredients • 1 oz Malibu • 1 oz Blue Curacao Serving size: 6 people • 1 oz Melon Liqueor - such as Midori Ingredients • 1 oz Sweet & Sour • 3 - 4 Chicken Breasts • 1 oz Pineapple Juice • 15 White Corn/Flour Tortilla, fajita size • Dash of Silver Lustre Dust/Cake • 2 (10 ounce) jar Green Enchilada Sauce Shimmer (optional) • 3 - 4 cups Grated Monterey Jack or Mexican Cheese Directions Shake like your life depends on it, pour over ice. Boil chicken until it falls apart then shred Add gummy worms. Mix 1/2 jar of sauce and a little of the cheese with chicken Put other 1/2 jar on bottom of 11x 9 baking dish Microwave tortillas until soft then roll chicken mixture into tortillas Put in pan semi-tightly Smoother with remaining jar of sauce and top with remaining cheese, cover with foil and bake at 350 until cheese is melted (usually about 20-25 min). Remove foil and brown top slightly or to preference Garnish with sour cream and salsa! no dinner plans? Take a break and let us help! Take 20% off all orders between 5pm - 8pm. Call to place your order (904) 291-5600 x 2 Find our menu here. quarantine Chronicles | Issue 6 | April 17th, 2020 fitness Friday tennis tip of the week
click here for video click here for video let us help with dinner Take a break and order TO-GO! Remember 20% off all orders between 5pm - 8pm.Find our menu here. Chef Bryan’s Kitchen tips • Peel tomatoes with ease • Buttermilk substitution Cut an X in the top then simmer in a pot of hot water If your recipe calls for buttermilk, you can use for 30 seconds. Transfer to an ice bath and the skin regular milk with lemon juice. Add a tablespoon will fall right off. of vinegar per cup of milk, letting it sit about ten • Perfect poached egg minutes before using. When poaching an egg, add a teaspoon of white vin- • spice it up egar to simmering water to help keep the yolk from Keep your spices away from sources of heat like breaking. the stove or lights. Herbs and spices can lose their • Grill Master flavor when exposed to humidity and heat. They Let steaks come to room temperature before should be kept in a dark cool area such as a seasoning and grilling for a more evenly & quicker cabinet away from the stove. cook. quarantine Chronicles | Issue 7| April 21st, 2020 Golf Tip of the Week a recipe from CHEF BRYAN NICKELL
click here for video Frittata
Serving size: 4 You can use whatever ingredients you have! Ingredients with • 6 large eggs, beaten to blend cocktails caitlyn • 1 1/2 cups (1/2 inch pieces) cooked vegetables - We recommend whole asparagus for an awesome presentation! Russian Strawberry Cream Martini • 1/2 cup cooked ham/bacon or sub more veggies Ingredients • 1 oz coarsely grated/crumbled cheese • 2 oz Kettle One • 1 tablespoon finely chopped herbs/teaspoon dried • 1 oz Kahlua Italian seasoning or your favorite herbs • 1 oz Milk • Kosher salt & freshly ground pepper, to taste • 1 oz Strawberry Syrup • Sprinkles Directions Fold eggs, vegetables, grains, cheese & herbs in a Rim glass with strawberry syrup then dip in sprinkles. medium bowl with a rubber spatula; Season with Pour all ingredients into shaker over ice. Shake nice & fast to get the perfect frothy consistency. salt & pepper then place into a 9” square baking dish. Pour into glass and enjoy! Place in a preheated oven at 450 degrees & bake for 20-25 minutes or until cooked through. no dinner plans? You can serve it warm or at room temperature. Take a break and let us help! Frittatas are a great brunch option with a side salad! Take 20% off all orders between 5pm - 8pm. *Make Ahead* Call to place your order (904) 291-5600 x 2 Frittata can be made a day ahead. Make, cover & Find our menu here. chill. Bring to room temperature before serving. quarantine Chronicles | Issue 8 | April 24th, 2020 tennis tip of the week recreation’s missed movie click here for video
“A crew of rugged firefighters meet their match when attempting to rescue three rambunctious kids.” fitness Friday Chef Bryan’s Kitchen tips • save your Day old bread If that loaf of bread loses its freshness after a day or two, save it. Halve the loaf crosswise, drizzle it with olive oil and rub it with the cut side of a halved ripe tomato. Season the bread click here for video with salt and pepper, wrap in foil & bake until warm • Cook once, eat twice Tonight’s dinner plans made easy If you have homemade “convenience” food Take a break and order TO-GO! ready to go in your freezer, you’ll be Remember 20% off all orders between 5pm - 8pm. less tempted to order out or hit a drive-thru. Find our menu here. • bye bye cooking spray Butter works just as well for greasing muffins tins and cookie sheets. Use the bits of butter at the end of a stick or even just the wrapper! Fold up the empty wrappers and keep them in a small container in the door of the fridge.