Monday, December 22, 2014

Creamy Tomato Pasta w/ Shrimp


If you ask me what is my best recipe for a dish for dinner, I will tell you my creamy tomato pasta. Anyone I have ever made this for always wants more. I have made this dish a million times and have perfected it!! I hope you enjoy it as much as I do. 

Yields: 2-3 servings

Penne Pasta- 1 1/2 cups
Onions, chopped- 1/2 cup
Garlic, chopped- 1 teaspoon
Sun Dried Tomato, chopped- 2   
  teaspoons
Oil- 4 Tablespoons 
Paprika- 1 teaspoon 
Vodka- 2 teaspoons
Red Wine Vinegar- 1 teaspoon 
Light Whipping Cream- 1 3/4 cups
Tomato Sauce- 1 cup (see fresh tomato  
  sauce recipe) 
All Purpose Seasoning- 2 teaspoons
Italian Seasoning- 1/2 teaspoon 
Sugar- 2-3 teaspoons
Parmesan Cheese, grated- 1/4 cup
Peeled & Deveined Shrimp- 12-15 peices
   large, uncooked

1. Bring a pot of water to a boil, with a little salt and oil. Cook the pasta to box specifications, drain and set aside.  

2. Meanwhile, in a sauce pan add the 2 tablespoons oil and heat over medium high heat. Then add the onions, tomatoes, garlic, half of the all purpose seasoning, paprika and Italian seasoning.  Sauté until the onions have a little color around the edges.  Sprinkle shrimp with a little salt and pepper and in a separate frying pan, heat 2 Tablespoons of oil and over medium high heat.  Cook the shrimp for about 4-5 minutes until the shrimp form a C.  If the shrimp form a O, this is an indication that they are over cooked.  Set the shrimp aside when finished cooking.

3.  Add vodka and vinegar to deglaze the pan, being careful of the steam, stir and allow to cook for about 2 more minutes. This allows the vodka and vinegar to cook off. 

4.  Add the light cream, tomato sauce, Parmesan cheese 2 teaspoons of sugar and bring to a boil. Reduce to medium heat and allow to simmer, stirring occasionally, for 2 to 3 minutes.  At this point, taste your sauce and adjust if you would like to add more all purpose seasoning and or sugar. Then add your pasta.  If you want your shrimp mixed into the sauce, now is the time to add it.  Otherwise, add your shrimp as a garnish after plating is done. 

5.  Once pasta is added stir to coat pasta well and cook for 2 more minutes. 

6. Serve sprinkles with Parmesan cheese if desired and enjoy!!

Notes:  *if you do not want to make tomato sauce, use Hunts Tomato Sauce as a replacement 



Sunday, November 9, 2014

Marshmallow Treats

Who doesn't love a rice crispy treat ? They are so easy to make there is no reason to ever buy them. Follow a few easy steps and make your own at home. 

Butter, unsalted- 1 stick 
Marshmallows, tiny- 4 cups 
Rice Crispy Cereal- 5 cups 
  Or Fruit Pebbles Cereal- 6 cups
Vanilla Extract- 1 teaspoon

1. In a medium sauce pan, melt the butter over a medium heat, being careful the butter doesn't brown. 

2.  Add the marshmallow and vanilla extract and stir occasionally over a medium heat until the marshmallows are completely melted. After they are completely melted allow to cook for another 2 minutes. 

3.  Remove from heat and add the cereal and stir until the cereal is completely covered in marshmallow. 

4.  Lightly coat a 9x13 inch pan with a non stick spray and scoop entire mixture into pan. Lightly press the mixture into the pan as evenly as possible and allow to set. 

5.  When the mixture is set, using a dinner knife, run it along side the sides of the pan to help release the treats. Cut into desired size and place in a air right container or zip lock bag. 

Note:  If stored properly, treats should stay fresh for a period of time. 


Saturday, October 18, 2014

Ginger Pumpkin Soup

I served this soup at the Myrtle Beach Hospitality Association's Farm to Table event for 2014.  It's a twist on your classic pumpkin soup, filled with Asain flavors.  Quick and easy to make and sure to please. 

Yield :  5 1/2 cups (4 servings)

Pumpkin: 1-15 oz can
Chicken Broth: 1 1/2 can (swanson)
Guava Nector: 6 oz
Peanut Butter:  2 Tablespoons
Ginger, fresh:  1 Tablespoon
Garlic, minced:  2 teaspoons
Scallions, chopped:  1 Tablespoon
Cinnamon:  1/4 teaspoon
Nutmeg:  pinch
All Purpose Seasoning:  1 Tablespoon
Cayenne:  1/8 teaspoon
Lime Juice:  1 1/2 teaspoon
Garlic Powder:  1/4 teaspoon
Light Brown Sugar:  1 Tablespoon

1.  In sauce pot, combine pumpkin, chicken broth & guava nector and bring to a boil over high heat.  Cover, reduce to low heat and simmer for 10 minutes.

2.  Add the peanut butter and 1 cup of the pumpkin mix to a blender and blend until smooth.  Return to the pot and add the remaining ingredients.  Cover the pot, and allow to cook for 10 more minutes over medium heat.

3.  Serve with croutons, toasted pumpkin seeds or a dollop of sour cream.  This soup can be refrigerated and reheated over a low flame. 





Seasoned Fried Shrimp Appetizer

Shrimp, medium, raw, peeled & devained: 1 lb
Egg, large: 1 ea
Milk 2%: 1 cup
All Purpose Flour: 1 cup
Parmesan Cheese, grated: 1/8 cup
All Purpose Seasoning: 1 teaspoon
Frying Oil of your choice

1.  In a large frying pan, pour about 1/2 inch of oil and heat over medium-high heat.  

2.  While the oil is heating, whisk together the milk and the 1 egg in a bowl and set aside.  Mix together the flour, all purpose flour & seasoning with the Parmesan cheese and set aside.

3.  Place all the shrimp into the egg and milk mixture and coat each shrimp and then place in the flour mixture, making sure to cover the shrimp completely.

4.  At this point the oil should be ready to go.  Carefully place the shrimp in the frying pan.  Do not crowd the pan, the shrimp will need to be fried in 2 to 3 batches.  Allow to fry for 2-3 minutes on each side until a golden brown color is achieved.  When ready take shrimp out of the oil, shake off access oil and place on a plate and finish the next batch.

5.  Serve with your favorite dipping sauce.  Enjoy!!!




Friday, October 17, 2014

Chef's Top 10


Whenever I can, I spend time out in the dining room with our customers.  One of the most popular questions I get asked is "What should I order?" because lets face it, if the chef doesn't know whats the best thing to order than who knows?  Well to solve this dilemma so many of our wonderful customers are having I created this Top 10 list.  This list is a combination of my favorites and the customers' favorite.  So with that being said, I want to warn you that you may get hungry by the time you get to the end of the list and know that this list in is no specific order.

1.  Cinnaroll Waffle-  all of our waffles are made with a fresh made batter with real butter and if that is not enough for you we have created this Cinnaroll waffle. Right in the waffle maker we swirl in a home made cinnamon sauce and then we topped it with fresh cream cheese icing and sprinkled with powder sugar. Whether or not you put syrup on it is your prerogative.


2.  Irish Benedict-  we took your classic Benedict and put a twist on it for this mind blowing creation.  First we take top of the line corned beef and cook it with our signature spice recipe. Then we hand chop the corned beef and potatoes and cook them with onions and more seasoning and what we get is corned beef hash like you never tried before. You will never go back to the canned stuff.  Anyway, back to the Benedict (I get distracted), we take a sandwich size Thomas English muffin and top it with our delicious hash, poached eggs and hollandaise sauce, sprinkle some paprika and there you go. 


3.  Irish a Skillet-  Since I already went over how good the corned beef hash is, I will spare you having to read it again,  however... this little creation is something for the record books.  Now here we do it a little different.  We start out with fresh home fried potatoes seasoned to absolute perfection and grilled to have a slight crisp, then we top them with our corned beef hash and shredded cheddar jack cheese.  If thats not enough we then top that with 2 eggs over easy and drizzle some hollandaise on top and sprinkle it all with paprika.  Needless to say, your mouth is probably watering by now.


4.  Johnny D's Skillet- This is a combination of a little spice & cheesie goodness.  First we start off with those home fried potatoes I already told you about.  Then with a little oil we cook off the hot italian sausage, onions and peppers, letting those flavors marinate together releasing the flavors.  We then pour the eggs and scramble it all together, topping all that with shredded cheddar jack cheese and sprinkle with a little paprika.  


5.  Poundcake French Toast-  This is just one of those things that no matter what i say about it you have to eat it to understand.  First,  we make this buttery, melt in your mouth pound cake, and if thats not enough we dip the cake in a vanilla bean custard and grill it up on both sides.  Once its nice and hot we top it with fresh strawberries and powdered sugar which adds a burst of sweetness in your mouth, and what you get is a knee buckling experience.  


6.  Crispy Chicken Tacos-  I know what you may be thinking,  "What does a waffle place know about making tacos?"  Well the answer is simple, ALOT.  First, ill tell you a little about our crispy chicken. We start with chicken breast, slice, season and marinate it for up to a day, after we dip the strips in a batter and dredge the chicken in a flavorful cornmeal mixture, created of course in house, and then we fry the chicken in rice bran oil.  While the chicken is frying to perfection we are preparing your tacos.  Three warm flour tortillas filled with lettuce, house made corn salsa, shredded cheddar jack cheese, sour cream & our delicious chipotle sauce for a pop of heat.  Once the chicken is done we chop it up and finish filling up your tortillas, and since we like to spoil our customers, we serve the tacos with a side of fresh salsa for you to sprinkle on at your leisure.



7.  French Dip-  This is just a classic sandwich, going back to who even knows what year.  However, why is ours so good?  Ill explain.... Remember in the old days, before bread had ingredients in it you couldn't pronounce? Well the baguette that this sandwich is served on is made in house.  With regular ingredients and ferments without any chemicals.  You can for sure taste the difference.  We grill the roll with a little garlic butter that we put together with our signature seasoning, grill some premium roast beef and melt some swiss cheese on the bread to create for you a french dip expierence.  Oh and did i mention that you also get au jus sauce for your dipping pleasure?


8.  Enchilada Omelette-  This omelette is so so so good.  We start with a little oil down on the grill and scramble up some onions & peppers with 3 eggs.  Then after the eggs cook for a bit we flip the omelette and add shredded cheddar jack cheese.  Once the omelette is slightly browned and the cheese is melted with close it up and add avocado to the top, drizzle the top with enchilada sauce and sprinkle a little paprika on top.  The first time I made this for myself, I remember not being able to stop eating it.  


9.  Coconut Banana French Toast Waffle-  I know, I know.... "What did you just say?"  Remember way at the beginning when I explained about our waffles?  Ok, well now we have taking that waffle, dipped it in our vanilla bean custard, drizzled cinnamon sauce, sprinkle some coconut and powder sugar.  Oh wait, I almost forgot, in-between the waffles we put some fresh bananas for an over the top flavor burst in your mouth.  


10.  Huevos Rancheros-  I want to start off my letting you know that this is MY number 1.  Im not sure I can fully explain to you how mouth watering delicious this is, unless you have tried it yourself. But for the sake of this Top 10 I am going to try.  We start by taking 2 four tortillas and spreading refried beans, guacamole and sprinkling shredded cheddar jack cheese over it and placing them on the grill to warm up and for the cheese to melt.  Meanwhile, we cook up 2 eggs over medium, you need the runny yolk (it's imperative), and once those are ready we place them right over the cheese.  As if thats not already enough, we then sprinkle our corn salsa right over the top, drizzle with some enchilada sauce and a sprinkle of paprika.  The flavor combination is explosive, there is no other way to describe it.  


Thank you for reading through my Top 10 from Johnny Ds Waffles & Bakery.  I hope this helps you with ordering when you come into the restaurant.  Whether its breakfast or lunch time any of these items are sure to make you happy.  So come with an appetite and maybe order more than one thing, after all "sharing is caring."

Chef Jamie Saunders







Thursday, September 25, 2014

Pound Cake French Toast

Serves: 2

Pound Cake   2 - 1 1/2" slices
Fresh Strawberries    1 1/2 cups
Powder Sugar    To Taste
Pancake Syrup   As Needed 
Olive Oil    2 tablespoons 

Vanilla Custard

Eggs    3 ea
Milk     1/2 cup
Cinnamon     1/4 teaspoon
Nutmeg       Pinch
Sugar     1/3 cup
Vanilla     2 Tablespoon

1.  Whisk together all ingredients and set aside

For Pound Cake French Toast

1.  In a non stick panan heat oil over medium heat.  Slice both pound cakes in half so you have 4 slices and dip in the vanilla custard. Place in hot pan and grill for about 2 minutes on each side for a little bit of color. 

2.  Transfer to a cutting board and cut into triangles and place on plate. Top with fresh strawberries and powder sugar. Drizzle with syrup and enjoy. 

Wednesday, July 16, 2014

Johnny D's Skillet

Serves: 2 

4 oz Hot Italian Sausage Links, cooked & sliced - 2 ea 
Green Pepper, chopped - 1/2 cup
Raw Onion, chopped - 1/2 cup
All Purpose Seasoning - 1/4 t
Olive Oil - 2 T
Eggs - 4 ea
Shredded Cheddar/Jack Cheese - 1/2 cup

Home Fries
Idaho Potato, cooked, peeled & sliced - 1 ea
Bread Crumbs - 1/4 cup
Paprika - 1 t
All Purpose Seasoning - 1/4 t
Raw Onion - 1 T
Olive Oil - 1 T 

1.  In a non stick pan, over medium-high heat cook the sausage, turning it occasionally 90% of the way & place on a cutting board to slice thin.

2.  Boil or microwave potato until fork tender, allow to cool slightly, peel and slice.  Heat the oil in a non stick pan over a medium-high heat in a small sauce pan and add potato, seasoning & raw onion.  Allow to cook until crispy, stirring occasionally.  Add a little more oil if needed.  Separate potatoes onto 2 plates to reserve.

3.  In the same pan add 2 T of oil & add the onions, peppers, seasoning & sausage.  Allow to cook for about 1-2 minutes. This allows the flavors to release & to finish cooking the sausage. Then add the beaten eggs and with a plastic spatula stirring occasionally until egg is 3/4 cooked. Sprinkle the cheese and allow to melt for 1 minute. Separate the eggs onto the 2 plates with the potatoes.  


Saturday, June 28, 2014

Understanding Different Cuts of Meat & Proper Cooking Prodedures

Hanger- marinating optional
              Remove center membrane 
              before cooking 

Top Blade- This is my favorite steak
                  Also known as a flat iron
                  I recommend fresh cracked salt, pepper & oil
                  Well marbled but fairly lean

Rib-Eye- Marinating Optional
               Well marbled
               Can be pricey

Tri-Tip- Marinating recommended
            Thick & lean
            Great value
Sirloin- Also known as top sirloin
            I recommend just some olive oil, 
              salt & pepper 
            Extra lean
            Great value & Great Taste 
            Highly Recommeded 

Skirt- marinating optinal
         Long & thin; cooks quickly

Porterhouse or T-Bone- 
         marinating not necessary
         Porterhouse has larger section of    
           tenderloin than a T-Bone
         Can be pricey

Strip- Also known as a NY strip, shell, 
           Btop loin or Kansas City steak
          Marinating optional
          Also available bone-in
          Lean but tender

Flank- Also known as London broil
          Marinating recommended
          Lean
          Can be tough; best sliced thinly
          Great to Stuff 

Filet Mignon- Also known as tenderloin 
                       steak
                     Marinating not necessary
                     Tie twine around the side 
                       for even cooking 
                     Pricey


Tips for cooking steaks:

1.  A cold steak will be tougher than a steak that is left to come to room temperature before cooking. 

2.  While your steak is coming to temp, season your steaks with olive oil, salt and pepper and allow to rest.  If you want to marinate a steak now is the time.  Adjust the salt, oil and pepper depending on the type of marinade. 

3.  Cook to desired temperature; rare 120, medium rare 130, medium 140, medium well 150 well done 160.  Keep in mind that while your steak rests it continues to cook up to 5 degrees.

4.  Cut against the grain.  Your knife should be at a right angle to the grains.  

5.  If you are grilling the steaks make sure your grates are cleaned and either spray or brush a little oil on them and are hot before placing your steaks on the grill. If you are pan searing the steak, heat a little oil in the pan until it starts to smoke. Place the steak down on the pan and you should hear a sizzle. After you sear the steak on both sides to your desired temperature. Turn down the heat and place 2-3 teaspoons butter in the pan and spoon the butter over your steak on both sides.  

6.  Let your steak rest for 5 minutes before cutting into it.  This allows the steaks to stay juicy when you cut into them. 




Thursday, June 19, 2014

Coconut Banana French Toast Waffle

Serves: 2

Waffle 

Sweetened Coconut Flakes     2 Tablespoons

1- prepared old fashioned Belgium type waffle cut into 4 pieces

Vegetable Oil     3 Tablespoons

Banana, sliced   1 each 

Cinnamon Spread

Unsalted Butter, melted   3/4 stick
All Purpose Flour    1/2 cup
Brown Sugar    1/4 cup 
Cinnamon     1 Tablespoon
Vanilla Extract    1/2 teaspoon
Corn Syrup      1/4 cup

1.  Melt butter and whisk all ingredients together & set aside

Vanilla Custard

Eggs    3 ea
Milk     1/2 cup
Cinnamon     1/4 teaspoon
Nutmeg       Pinch
Sugar     1/3 cup
Vanilla     2 Tablespoon

1.  Whisk together all ingredients and set aside

To prepare waffle:

1.  Cut the prepared waffle into 4 pieces or if you use smaller or for thinner waffles use 2 waffles for each person.  Slice the banana into slices so it's ready. 

2.  Heat the oil over medium heat in a non stick pan and then dip the waffle pieces into the custard and allow the excess to drip off. Place the dipped waffles into the hot pan. Allow to cook for about 2 minutes on the one side and then flip and cook the same in the other. Be careful not to burn it you just want a little color on both sides and to be heated all the way through. 

3. Once the waffle is ready. Assemble waffle slices and banana like a sandwich allowing a few for the top. Sprinkle with sweetened coconut and drizzle with cinnamon spread. 

4.  Drizzle maple syrup over the top if you would like and enjoy. 





Sausage & Shrimp Tossed in a Mushroom Sauce

Serves: 2

Rice, instant- 1 1/2 cup
Water- 1 1/4 cup
Olive Oil- 1 teaspoon
All-Purpose Seasoning- 1 teaspoon

1.  In a sauce pan combine all ingredients and cook rice until tender. This should only take a few minutes. Cover and set aside 

Italian Sausage, your favorite- 2 links 
Shrimp, large- 10 peices
Portobello Mushroom- 1 cap
Mini Bell Peppers- 3 peppers 
Red Onion- 1/4 cup
Paprika- 1 teaspoon
All-Purpose Seasoning- 1 teaspoon
Lemon Juice- 2 Tablespoons 
Water- 1 1/2 cups 
AP Flour- 2 Tablespoons 
Vegetable Stock- 1 packet 
Olive Oil- 2 Tablespoons 

1. Heat the oil in a frying pan over medium high heat and add paprika and 1 teaspoon AP seasoning.  Meanwhile sliced sausage and add to hot oil. Allow to cook until almost cooked through and add shrimp and lemon juice. Cover and allow shrimp to cook for 3-4 minutes. 

2.  Add all vegetables and cook another 4-5 minutes. 

3.  Add water, vegetable stock packet, flour and stir. Allow mixture to come to a boil n reduce heat to simmer for 3 minutes to allow for flour to cook off and desired thickness is achieved. Taste and adjust with more All-Purpose seasoning if desired. 

4.  Separate rice onto 2 plates and pour sausage, shrimp and mushroom sauce over and enjoy. 


Thursday, June 12, 2014

Huevos Rancheros

Serving Size: 2

Eggs, Large    4 each
Flour Tortilla, small    4 each
Shredded Ched/Jack Cheese    1 cup
Guacamole   3/4 cup
Refried Beans   3/4 cup
Corn Salsa (recipe follows)   3/4 cup
Picante Sauce   2 teaspoon
Olive Oil  2 Tablespoon
Salt & Pepper   To Taste

Corn Salsa: 
Corn     1/2 cup
Tomato, chopped     1/4 cup
Green Pepper, chop     1/4 cup 
Red Onion, chop small  2 Tablespoon
Jalapeños, chop fine     1 teaspoon
Lime Juice      2 Tablespoons 
Parsley, dry      1 teaspoon
Salt & Pepper     Pinch of Each

1.  Prepare corn salsa and set aside. 
2.  In a frying pan heat the oil and cook the eggs, over medium.  Over medium is achieved by breaking the eggs directly into the pan with hot oil & and allowing to cook for about 2 to 3 minutes then carefully flipping the eggs and allowing to cook for another minute or 2.  You want all the white to be cooked fully but the yolk to still be runny.  Set aside if the eggs are ready first.
3.  While the eggs are cooking, spread the refried beans on all the tortillas, sprinkle with cheese and place the tortillas in another frying pan 2 at a time.  Once the cheese is melted remove from heat and repeat with the next 2 tortillas. 
4.  Spread the guacamole over the melted cheese, place 1 egg over each tortilla, sprinkle the corn salsa evenly over all 4 eggs and drizzle with the picante sauce. Top off with a little salt and pepper and enjoy !!!

Monday, May 26, 2014

Creamy Macaroni & Cheese

Serves 4 

Chicken Breast, trimmed, sliced thin, cooked and sliced- 12 oz
Mushroom, cleaned and sliced-1 1/2 cups 
Bacon, cooked and chopped- 4 strips
Penne Pasta, cooked- 3 cups

Bechamel Sauce 

Butter, unsalted- 3 Tablespoons 
White Onion, diced- 1/2 cup
Garlic, chopped- 1 teaspoon
Sun-Dried Tomato- 1 Tablespoon 
Salt- To Taste 
Pepper- To Taste
Paprika- To Taste
All Purpose Flour- 3 heaping Tablespoons
Milk- 1 quart
Bay Leaf- 1 
Parmigiano-Reggiano Cheese, freshly shredded- 1/2 cup

1. Bring salted water to a boil and cook the pasta, drain and set aside covered. 

2.  Meanwhile, in a non stick pan, with a little oil cook the chicken and set aside. Then cook the bacon until crispy and set aside. If there are any burned bacon or chicken on the pan, pour a little vinegar on the hot pan to deglaze and drain the access liquid from the pan and cook the sliced mushrooms with a little for about 5 minutes. While the mushrooms are cooking sliced the chicken and chop the bacon. 

3.  In a separate large pan, over a medium-high heat melt the butter and cook the onions, garlic and sun-dried tomatoes, with a little salt until the onions become clear and aromatic.  At this point add the flour and stir for about 1 minute. Add the milk and at the same time whisking the mixture to remove any lumps. Stir in the bay leaf and continue to stir until milk starts to simmer. Allow to simmer for 2-3 minutes, this allows the flour to cook off.  Remove from heat, remove the bay leaf and stir in the cheese.  

4.  Stir in your pasta, chicken, bacon & mushrooms. Return to a medium heat and heat for another 1-2 minutes until pasta is hot.  Taste and add more salt and a little pepper to your liking. Sprinkle with a little paprika and enjoy. 



Wednesday, May 21, 2014

Tomato Sauce

This tomato sauce is easy to make and can be ready in under 30 minutes. I use this sauce for chicken parm, penne ala vodka, pizza and basically anything you need a tomato sauce for.

Whole Peeled Plum Tomato - 1 can (1 lb 12oz) 
        I prefer Hunts 
Tomato Paste - 1 can (6 oz) 
        I prefer Hunts
Spanish Onion, chopped - 1/2 cup
Carrots, chopped - 1/2 cup
Garlic, chopped - 2 teaspoons
Sundried Tomato, chopped - 2 Tablespoon
Paprika - 1 teaspoon
All-Purpose Seasoning - 1 Tablespoon
Fennel Seeds: 1/2 teaspoon
Bay Leaf- 1 each
Fresh Basil -  4-6 leaves
Fresh Thyme Leaves - 1 Tablespoon
Fresh Rosemary - 1 Tablespoon
Red Wine Vinegar - 1 Tablespoon
Olive Oil - 2 Tablespoons
Light Brown Sugar - 1-3 Tablespoons

1.  In a medium sauce pot heat the oil over medium-high heat, then add onions, carrots, garlic, sundried tomato, all the seasonings & fresh or frozen basil. Cook the mixture until onions start to darken around the edges. 

2.  Reduce to medium heat and add the red wine vinegar to the pot to deglaze, stirring and allow the vinegar to cook off for 1-2 minutes.

3.  Then add the tomato, tomato paste & sugar (add desired amount, I usually use 2) Allow to come to a boil and then lower flame to allow to simmer for about 15 minutes. Carefully transfer to a blender and blend until smooth, then have a taste to see if you prefer more sugar.  If so then add and blend a little longer.  Return to pot to hold until your ready to use it or allow to cool and store in an air tight container in refrigerator for later use.