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Recipe Page |
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Can't find what you're looking for?
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Olga for more recipes and customized menu suggestions. |
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Truffle Canapes
5 thin slices firm, white sandwich bread
2 tablespoons unsalted butter, melted 7 ounces pate with
truffles*
2 to 3 tablespoons creme fraiche or sour cream Black
truffles shavings
* Can substitute any good-quality pate.
Preheat oven to 350 degrees F. Brush bread with melted
butter and cut out approximately twenty 1 1/2- to 2-inch
circles with round cookie cutter; arrange, buttered sides
up, on a large baking sheet. Bake in middle of oven
approximately 7 to 10 minutes or until pale golden. Remove
from oven and cool completely. NOTE: Toasts may be made 1
day ahead and kept in an airtight container at room
temperature.
To prepare, place thin slices of pate on each toast round.
Top with creme fraiche (available at Penn Mac) or sour cream
and truffle shavings. Cover with plastic wrap until ready to
serve, but don't let sit too long as bread toasts will
become soft. Makes 20 canapes.
Purchasing note:
Black truffles cost about 110.00 a pound at the cheese
counter at Penn Mac. You buy 1 or 2 truffles for a total
cost of 2 to 4 dollars, store them in the freezer, grate
them into recipes as needed.
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Shrimp in Beer (Serves 4)
1 pound raw shrimp, can be peeled and deveined or not
1 lemon
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, minced
2 bay leaves
½ can beer
Several dashes Tabasco (to taste)
Salt & Pepper to taste
Heat olive oil and melt butter in large skillet on medium
high heat. Add garlic, shrimp, bay leaves, salt and pepper.
Squeeze in the juice of one whole lemon. Add beer and
Tabasco sauce. Cover for 3 minutes. Uncover, stir and cover
for 2 to 3 minutes more. Make sure all the shrimp have
turned pink. Drain and serve.
Cilantro-Lime Shrimp (Serves 4)
1 pound raw shrimp, peeled and deveined, tail off
1 tablespoon cooking oil
1 teaspoon cold butter
1 cup white wine
1 tablespoon fresh, chopped cilantro
1 tablespoon lime juice (fresh)
Salt & Pepper to Taste
In a mixing bowl combine wine, cilantro and lime juice.
Lightly salt and pepper shrimp. Toss in wine-cilantro
mixture, transfer to hot pan with oil. Cook 1 to 2 ½ minutes
a side; do not overcook. Transfer shrimp to serving plate.
Add wine-cilantro marinade to pan, then cold butter. Stir
and reduce by half. Pour sauce over shrimp. Serve
immediately.
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This week’s recipe is in
honor of bass player Jason Hollar and all of his cleverness.
Roasted Curried Lamb Onions by Chef Victor Matthews,
Black Bear Restaurant Green Mountain Falls, Colorado
One large yellow onion for each person. Be sure that the
onions are flawless and as large as possible. Now, carefully
peel the outer layers off, not too deep and trim the root
end slightly to make it flat. Poach these onions for ten
minutes in a pot of boiling water to which ten bay leaves,
ten cloves, a tablespoon of salt, and a cup of honey have
been added. Let them cool. Trim the tops off about a half
inch and pull out the middle layers, leaving most of the
outer soft layers in tact. You should have a soft hollow
onion that is completely edible and stands up.
Now, sauté lamb pieces (1 pound per four people) briefly
with onions and garlic, add a tablespoon of curry powder, a
tablespoon of honey, a tablespoon of shredded basil, a
tablespoon of shredded cilantro, and a half cup of coconut
milk. Cook briefly till thick. Add lamb into onions and bake
for five minutes to combine and finish...serve on a bed of
shredded basil and cilantro, usually as an appetizer or
“salad” course.
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Just in time for your game
day menu…
TABASCO® Blistering Barbecue Wing Sauce
1 1/4 cups bottled barbecue sauce
1/4 cup TABASCO brand Habanero Pepper Sauce Combine barbecue
sauce and TABASCO® brand Habanero Pepper Sauce. Refrigerate
until ready to use.
Makes 1 1/2 cups, enough for about 4 pounds chicken wings.
Get hot at http://www.tabasco.com Fiery recipes, menu ideas
and more!
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Cream Cheese Stuffed
Dates
1 pound dates, pitted
1 cup bread crumbs
2 tablespoon sweet basil, diced
1/2 teaspoon salt
3 eggs, hard boiled, chopped
1/2 pound cream cheese, softened
Preheat oven to 375. Pit dates. Be careful to only make a
hole in one end so as to prevent leaking during the baking
process. Use a mixer to combine bread crumbs, basil, salt,
eggs and cream cheese. Stuff dates and line side by side,
standing up, open end up, in a small baking dish that has
been sprayed with non-stick pan coating. Return to
refrigerator for 30 minutes. Bake for 15 minutes. Serve
immediately.
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CHEDDAR STUFFEDDATES
4 dozen whole dates, pitted
1/2 lb. sharp cheddar cheese, grated
1/4 lb. butter, softened
1 1/2 c. flour
Red pepper to taste
Pecan halves
When pitting the dates, be careful to only make a hole on
one end so as to prevent the filling from leaking out during
the cooking process. Save any f the “guts” of the dates to
add into your stiffing. Preheat oven to 375. Mix cheese,
butter, flour and red pepper together. Stuff center of dates
with cheese mixture and top with pecan half to “seal”. Spray
a baking dish or cookie sheet with non-stick spray. Place
dates evenly on tray. Bake for 10 minutes and serve.
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Pears & Roquefort
Almandine
1 loaf baguette
1 firm pear, any variety, diced
½ cup sliced, blanched almonds
½ cup crumbled Roquefort or blue cheese
1 tablespoon butter
1 teaspoon vanilla extract
1 pinch salt
1 teaspoon pumpkin pie spice
Slice baguette into ½ slices, line on a baking sheet and set
aside.
Preheat oven to 375° F.
In a sauté pan, toast almonds until they are light brown and
set aside. Melt butter on medium to medium high heat. Add
pears, vanilla, salt and pie spice to pan. Cook, tossing or
stirring occasionally until there is little or no visible
liquid in the pan. (About 10 minutes.) Transfer to a mixing
bowl and allow to cool to room temperature. Fold in toasted
almonds and Roquefort cheese.
Spoon approximately 1 teaspoon onto each slice of baguette
and heat in the oven until brown. (Approximately 10
minutes.) Remove from oven and serve immediately.
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Home Made Cinnamon-Sugar
Tortilla Chips & Chewy Flour Tortillas These tortillas
have real body and taste; they are perfect for gorditas,
fajitas and eating out of hand.
2 C All-purpose flour
1-½ t Baking powder
1 t Salt
2 t plus 4 cups Vegetable oil
¾ C Lukewarm milk (2% is fine)
1 cup sugar
1 teaspoon cinnamon or pumpkin pie spice
Stir together the flour and baking powder in a large mixing
bowl. Add the salt and vegetable oil to the lukewarm milk
and whisk briefly to incorporate. Gradually add the milk to
the flour, and work the mixture into a dough. It will be
sticky.
Turn the dough out onto a surface dusted with flour and
knead vigorously for about 2 minutes (fold and press, fold
and press). The kneading will take care of the stickiness.
Return the dough to the bowl, cover it with a damp cloth,
and let it rest for 15 minutes. (This dough will not rise,
but it needs a rest.) Divide your dough into 8 balls of
equal size, cover them, and let them rest again for about 20
minutes. Avoid letting them touch, if you don’t want them to
stick together.
Dust your work surface with flour. Working one at a time,
remove each piece of dough and pat it into a 5-inch circle.
With a rolling pin, roll out the tortilla, working from the
center out, until you have a 7- or 8-inch tortilla a little
less than ¼-inch thick. Transfer the tortilla to a hot, dry
skillet or griddle. It will begin to blister. Let it cook
for 30 seconds, turn it, and let the other side cook for 30
seconds. Remove the tortilla, place it in a napkin-lined
basket and cover with aluminum foil.
Repeat for the remaining tortillas.
Although flour tortillas, like corn tortillas, are best if
eaten right after they are made, these tortillas will freeze
well. Wrap them tightly in plastic, and they will keep,
frozen, for several weeks. To serve tortillas that have been
frozen, let them thaw and come to room temperature, then
wrap them in aluminum foil and heat them in a warm oven. The
microwave tends to toughen them.
Here are some tips as to technique:
Do not use bread flour. You want flour with a low gluten
content.
You don’t want to over-flour your work surface, but you
don’t want your rolled-out tortilla sticking to it either. I
found that the dough adhered less to an unvarnished wood
surface (like an old cutting board) than any other surface I
tried.
A flat dough scraper, known in baking parlance as a “bench
knife”, is very efficient in removing the rolled-out
tortilla from the work surface.
When rolling out tortillas, dust your rolling pin with
flour, and don’t be afraid to apply pressure. Flour tortilla
dough is pretty sturdy; but not to the point of re-rolling.
You don’t want tough tortillas.
For the Chips:
Heat vegetable oil in a deep pan to 335 degrees. Cut cooked
tortillas into small triangles. Add one piece at a time to
hot oil. Chips will float when finished. About 2 minutes.
Drain and transfer to bowl. Make cinnamon sugar with one cup
sugar and one teaspoon cinnamon. Sprinkle on bowl full of
warm chips, toss and serve.
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Bourbon Baked Brie in
Puff Pastry
2 1/2 pound wheel of brie
2 large puff pastry sheets
1/4 cup dried tart cherries
1/4 cup dried apricots, sliced
4 or 5 dried, whole figs, halved and sliced
1/4 cup pecan pieces
1/3 cup packed, brown sugar
2 ounces bourbon
pinch salt
teaspoon pumpkin pie spice
teaspoon vanilla
1 tablespoon butter
Melt butter in saucepan. Saute cherries, apricots, figs and
pecans in butter for about 3 minutes. Add brown salt, brown
sugar and bourbon and stir. Saute until liquid evaporates.
Set aside to cool. Place a puff pastry sheet on your baking
pan (use the same pan to serve) place brie in the center.
Top brie with sauteed fruit mix. Cover with other puff
pastry sheet. Trim any unnecessary edge. Wrap pastry around
brie and seal all edges. Decorate if desired and brush with
melted butter. Bake at 350 degrees for about 20 minutes.
(Until golden brown)
Good as one hors douevre for a party of up to 30 guests.
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Turkey & Cranberry Quesedilla
1- 12” Flour Tortilla
1 ounce room temperature cream cheese
1/3 cup leftover turkey, shredded or diced
2 tablespoons leftover cranberry sauce or
cranberry relish
Spread cream cheese evenly over half the
tortilla shell, leaving about ½ inch between the cream
cheese and the edge of the shell. Spread cranberry sauce
evenly over the cream cheese. Sprinkle turkey evenly over
the cranberry sauce. Fold the other half of the tortilla
shell over to cover the fillings. Place on a hot, non-stick
griddle or in a nonstick pan. (Do not use any oil, butter or
pan spray. It’s unnecessary and it could make your
quesedilla greasy or soggy.) Cook until bottom has browned,
about 3-4 minutes. Flip carefully and brown the other side,
another 3-4 minutes. Transfer to a cutting board and cut
into 4 to 6 wedges. Serve immediately as an appetizer. (One
finished quesedilla will serve 2 to 3 guests.) |
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Turkey & Cheddar Quesedilla
1-12” Flour Tortilla
1 ounce room temperature cream cheese
1/3 cup leftover turkey, shredded or diced
1/3 cup shredded cheddar cheese
2 tablespoons mild or hot enchilada sauce
Spread cream cheese evenly over half the
tortilla shell, leaving about ½ inch between the cream
cheese and the edge of the shell. Sprinkle turkey evenly
over the cream cheese. Sprinkle the cheddar cheese evenly
over the turkey. Drizzle the enchilada sauce evenly over the
cheddar cheese. Fold the other half of the tortilla shell
over to cover the fillings. Place on a hot, non-stick
griddle or in a nonstick pan. (Do not use any oil, butter or
pan spray. It’s unnecessary and it could make your
quesedilla greasy or soggy.) Cook until bottom has browned,
about 3-4 minutes. Flip carefully and brown the other side,
another 3-4 minutes. Transfer to a cutting board and cut
into 4 to 6 wedges. Serve immediately as an appetizer. (One
finished quesedilla will serve 2 to 3 guests.) |
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Mashed Potato Pancakes
2 cups, leftover mashed potatoes, any variety
1 egg
¾ cup flour
1 shallot, minced
½ teaspoon ground cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt & Pepper to taste
Optional Ingredients: ½ cup shredded cheddar
cheese and about 4 slices of crispy, cooked bacon, crumbled
or cut into bacon bits.
In a mixing bowl, combine leftover mashed
potatoes, egg, flour and seasoning. (Also add optional
ingredients at this point.) Stir and drop by the tablespoon
onto a hot, non-stick griddle or into a hot, non-stick pan.
Turn when bottom is browned, about 3 to 4 minutes. Press
browned side lightly with spatula to form a medallion shape.
If using a regular pan, spray first with non-stick spray.
Makes 1 ½ to 2 dozen small potato pancakes. |
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Award Winning Chili
[General] - admin - olgawatk@olgawatkins.com @ 05:28:01
There was not a doubt in my mind that I would win the chili
cook off at Kuhn’s in Moon Township. I didn;t think I’d have
any real competition. Seems I was wrong again. However, I
don’t mind loosing out to a the blue hairs in my
neighborhood. I can conceed that they’ve been cooking chili,
and everything else, longer than I have. And, to soothe my
ego a little, I determined that I there was no way the
judges could have done an adequate job of tasting anyway. I
was number sixteen out of 30 and that’s a lot of chili to
taste.
Regardless, the result of my labor is an incredibly good
chili! Tasted tested by the band, onew of which (Mason) is a
chili afficianado and also tasted by neighbors, family and a
few friends who happen to be food service and hospitality
types. WHen the'r eyes roll back into their heads for a
second, I know I’ve done a good job.
Here’s the recipe; almost complete, save two, minor
ingredients that I will divulge only to my keyboard player
and my Mom.
Enjoy!
From Olga’s Soul Kitchen:
Three-Day Chili
(Makes 2 gallons)
Ingredients
1 thinly sliced onion
1 lb. reconstituted pinto beans
1 lb. reconstituted kidney beans
2 tablespoons bacon grease
2 tablespoons lard
4 ounces sliced jalapeno peppers
1 tablespoon crushed red pepper
2 lbs. Cubed sirloin steak
1 lb. Ground beef
½ lb. Ground pork
½ lb. Ground veal
3 tablespoons minced garlic
2 tablespoons McCormick’s Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1 teaspoon garlic powder
1 teaspoon ground coriander
1 tablespoon Mexican chili powder
2 tsp. Dried thyme
2 tsp. Dried oregano
1 tsp. Ground cayenne pepper
2 tsp. Cumin
1- 15 oz. Can tomato puree
8 cups garden vegetable juice
Day One
In a stock pot, cover your dried beans with water and a dash
of salt and soak.
In a large sauté pan or wok, heat ½ the bacon grease and ½
the lard. Sauté crushed red pepper, onions, minced garlic
and jalapeno peppers. Make sure you’re kitchen exhaust is
turned on or your work area is well ventilated. Cook this
mixture until soft. Do not caramelize.
Remove mixture from pan and set aside. Add remainder of
bacon grease and lard to the same, hot pan. Sauté cubed beef
and ground meats together. To the meats add Montreal steak
seasoning, Worcestershire sauce, Tabasco sauce, garlic
powder, coriander, chili powder, thyme, oregano, cayenne &
cumin. Cook thoroughly; allow some of the liquids to reduce.
Add onion and pepper mixture to meat. Add tomato puree and
cook on very low heat for about 30 minutes. Refrigerate over
night.
Day Two
Drain water from beans. Cover beans again with cold water
and add a pinch of salt. Cook beans, covered, on very low
heat for 2 hours, stirring occasionally. Do not allow beans
to stick to the bottom of the pan. When beans are soft
enough to eat, drain through a colander.
In a large stock pot, combine beans and meat mixture. Cover
pot and cook all ingredients together on very low heat.
Again, stirring occasionally as to not burn any product on
the bottom of your pot. When all of the chili is heated
throughout, add the garden vegetable juice and heat again.
Cook very slowly until juice has slightly reduced and chili
temperature is around 185 degrees. This process takes
approximately 2 ½ hours. Remove from heat and refrigerate
overnight.
Day Three
Reheat chili on the stove top or in the microwave. Top with
a little diced tomato, minced, sweet onion and shredded
cheddar cheese. Serve with peanut butter crackers and cold
beer. Enjoy.
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Exported from MasterCook *
Garlic Soup
Recipe By : Essence Of Emeril - Show #EE2229 Serving Size :
4 Preparation Time :0:00 Categories : Soups Show - Essence
Of Emeri Amount Measure Ingredient – Preparation Method ——–
———— ——————————–
1 tablespoon olive oil
1 cup onion – thinly sliced
12 cloves garlic
1 cup dry white wine
1 quart chicken stock
1 each bay leaf
2 cups french bread – 2 inch pieces
3/4 cup heavy cream
salt and pepper – to taste
1/2 cup gruyere cheese
Heat olive oil in a large soup pot. Add onion and garlic,
cook over medium heat for 10-12 minutes. The onion and
garlic will begin to caramelize.
Add the wine and continue to cook for 10 minutes.
Add the stock and bay leaf. Bring to a boil, reduce the
heat, and simmer for 30 minutes.
Add the bread cubes and allow the sour to sit without heat
for 10 minutes.
Remove the bay leaf. Using a hand held blender, puree until
smooth. Add the cream and adjust the seasonings. Serve in a
large shallow bowl. Garnish with the cheese.
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Olga's Garlic Soup
1 tablespoon olive oil
2 tablespoons butter
8 cloves fresh garlic, peeled and minced
4 cups chicken broth
2 teaspoon Tabasco sauce
1 beaten egg
1 cup of diced, raw chicken or shrimp
salt & pepper to taste
1/2 cup sliced green onion
Heat oil & melt butter in a sauce pan. Saute garlic on low
heat for about 5 minutes. Add chicken broth and bring to a
boil. Add chicken. Slowly whisk egg into boiling liquid. Add
tabasco. Turn heat down and simmer for another 5 minutes.
Add salt and pepper. Serve with green onion as a garnish.
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Autumn Bisque
Makes 6
Servings
1 pound
butternut squash; peeled, halved, seeded and cubed
2 tart
apples; pared, cored cubed
½ cup
chopped, white onion
2 slices
white bread; trimmed and cubed
4 cups
chicken broth
1 ½
teaspoon salt
¼ teaspoon
pepper
¼ teaspoon
ground rosemary
¼ teaspoon
ground marjoram
2 egg yolks
slightly beaten
¼ cup heavy
cream
Combine
squash, apples, onions, salt, pepper, chicken broth,
rosemary and marjoram in a saucepan and bring to a boil.
Lower heat
and simmer, uncovered, for 35 minutes. Remove from heat and
cool to lukewarm.
In batches,
transfer to blender or food processor and puree.
Reheat on
very low heat.
Mix egg
yolks and cream together in a small bowl. Temper with hot
soup, then slowly add into soup mixture, constantly
stirring. Reheat gently. Do not burn.
Garnish and
serve..
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Tonight,
try grilling and topping your hamburgers with the following
ingredients…
Burger # 1: A-1, Sautéed Onions and Blue Cheese
Burger # 2: Mix Worcestershire, raw horseradish, salt, black
pepper, cumin and chili powder in with your ground beef.
Melt Sharp Cheddar Cheese on top of your burger!
Burger# 3: Add garlic and a little cayenne pepper to your
ground beef. Spread Buffalo sauce on your burger while
cooking and top with melted pepper jack cheese.
Burger # 4: Sauté sliced onions in BBQ sauce. Mix garlic, a
little BBQ and a dash of hot sauce to your ground beef. Cook
burger with a little BBQ sauce and top with your favorite
cheese!
Serve with COLD BEER! Have a great night! |
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In an effort to help you get
rid of a few leftovers:
Ham BBQ
(This is a kid-friendly recipe>)
2 lbs thinly sliced or fine, diced ham
2 tblsp. Butter
2 tblsp. Brown sugar
1 cup ketchup
½ cup water
½ tsp. Mustard
1 tblsp. Worcestershire sauce
3 tablespoons lemon juice.
Makes 12 servings
Simmer all ingredients in a heavy bottomed sauce pan about
15 minutes. Add the chipped ham and simmer 15 minutes more.
Stir often.
For an adult-oriented, spicy Ham BBQ, add 3 minced jalapeno
or habanero peppers. Whichever you prefer.) Start with the
butter and peppers in your sauce pan. Cook until tender,
then add the other ingredients.
Don’t keep prepared foods in your frig longer than 7 days.
And, remember to reheat leftovers to 165 degrees. |
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Summer Garden Salad
INGREDIENTS
2 cups fresh green peas, uncooked
2 green peppers, chopped
2 carrots, slivered
2 young cucumbers, thinly sliced
½ cup minced parsley
2 tablespoons olive oil
1 tablespoon lemon juice
Lettuce leaves
DIRECTIONS
1. Place the peas, green pepper, carrots, cucumbers, and
parsley in a bowl. Toss well with the olive oil and lemon
juice until the vegetables are well-coated. Serve on a bed
of lettuce leaves.
Serve 4.
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Shrimp Salad (Serves 4)
½ pound of cooked, chilled shrimp; chopped into small pieces
3 green onions, sliced
½ red bell pepper, diced
1 stalk celery, diced
Juice of ½ lemon
½ cup mayo
1 teaspoon cajun seasoning
Pinch salt and fresh ground pepper.
Dash Tabasco sauce
Combine all ingredients in a medium mixing bowl and stir
until thoroughly blended. Add more cajun seasoning & Tabasco
to suit your taste. Serve on salad greens with tomatoes or
with bread or crackers.
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Grilled Chicken & Salmon with Black Cherry Vinaigrette
Serves 8
Dressing & Marinade
1 cup olive oil
1/4 cup black cherry syrup (Available at In the Kitchen,
Wexford)
1 1/2 table spoons good balsamic vinaigrette
1 small bunch fresh oregano, cleaned and diced
1 small bunch fresh tarragon, cleaned and diced
2 stalks fresh mint, cleaned and diced
1/2 teaspoon paprika
pinch cinnamon
Coarse salt and fresh pepper to taste
Whisk together all ingredients in a mixing bowl and set
aside.
For the salad:
2 Whole Chicken Breasts
1 1/2 to 2 pound fillet of salmon, cut into 8 pieces
Cover these with some of your dressing and refrigerate for
about an hour.
1 small sweet potato, peeled, cut to shoestring size and
rinsed thoroughly in cold water
3 cups of canola oil
1 small head bibb lettuce
1 bag of baby spinach
1 bag of spring mix
1 red bell pepper, julienne
1 yellow bell pepper, julienne
1 small red onion, minced
1 pound bing cherries, cored & halved
2 ripe peaches, cored and sliced thinly (toss lightly with
cinnamon sugar)
2 avocados, diced
1 small hearts of palm, drained and sliced
1/2 pound Drunken Goat Cheese, cut into 8 wedges (Available
at Penn Mac)
1/2 pound French Brie, cut into 8 wedges Fresh or dried,
chopped parsley for garnish.
Pull lettue apart into bit size pieces. Rinse lettuce,
greens & spinach, then dry thoroughly in a salad spinner.
Slowly heat oil in a deep pan until very hot, but not
smoking. Cook sweet potato shoe strings until crisp, drain &
set aside.
Cook marinated chicken and salmon on a hot grill or griddle.
(When chicken is thoroughly cooked, cut into strips and
divide into 8 servings.) While grilling, mix all the greens
together and divide onto 8 dinner plates.
Start building the salad base by adding the following
ingredients to the greens; yellow and red bell pepper, red
onion, cherries, peaches, avocados and hearts of palm, Top
the salad with a few strips of cooked chicken, a piece of
grilled salmon and several shoestring fries. Drizzle with
dressing over the entire salad. Place cheese wedges on the
side of the salad plates and sprinkle parsley over the
entire plate. Serve with corn muffins or other warm, fresh
bread & honey butter.
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Spinach & Apple Salad
is a little different and very tasty.
Spinach & Apple Salad
> 1 package cleaned spinach leaves
> 2 apples, diced
> 1 small red onion, miced
> 1 bunch green onions, cleaned and sliced
> 3/4 cup dried cranberries
> 1/4 cup lime juice
> 1/4 cup honey
> 1/2 cup mayo
> 1/2 pound crispy, cooked bacon, chopped
> 1/2 cup crumbled bleu cheese
> salt & pepper to taste
> dash hot sauce
>
> In a large mixing bowl, sprinkle lime juice over apples
and mix well.
> Add onions, cranberries, honey, mayo, bleu cheese, salt,
pepper and
> hot sauce. Mix
thoroughly. Spoon over cleaned, dried spinach leaves,
sprinkle with bacon pieces.
>
> Serves 4 to 6
(The bacon can be deleted to make a good vegetarian salad)
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Grilled Tuna &
Broccoli Slaw
1 pound tuna loin
1 cup Kikoman Teryaki sauce
1 package broccoli slaw
2 tablespoons rice vinegar
2/3 cup plis 2 tablespoons sesame oil
1 tablespoon fresh, minced ginger
1/2 teaspoon dry mustard
1 tablespoon crushed red pepper
1/3 cup honey
salt & black pepper to taste
In a small mixing bowl, combine rice vinegar, sesame oil,
ginger. mustard, red pepper, honey, salt and pepper and
whisk together. Pour over broccoli slaw and mix well. Set in
refrigerator while cooking the tuna.
Heat 2 tablespoons of sesame oil in a saute pan. Toss tuna
loin in teriyaki.
Cook tuna about 2 to 3 minutes on each side. Transfer to
cutting board for at least 5 minutes. Divide slaw onto four
plates. Thinly slice tuna loin at a slight angle and fan on
top of slaw. Serve with sesame crackers.
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Young Spring Salad
Salad of fresh, baby spinach and young dandelion greens with
fresh, Florida, ruby red grapefruit pieces, fresh goat
cheese and hot, smoked bacon dressing.
Ingredients:
5 to 6 cups of baby spinach leaves, rinsed and trimmed
2 to 3 cups fresh, young dandelion greens, rinsed and
trimmed
2 large ruby red grapefruit, 1 ½ peeled with white skin and
seeds removed, cut into 1 to 2 inch pieces, ½ set aside for
salad dressing ½ pound fresh goat cheese, chilled and cut
into small pieces, then set out at room temperature for
about 20 minutes before serving
1 pound raw, smoke flavored bacon
2/3 cup honey
Tablespoon white vinegar
Tablespoon stone ground mustard
1 tablespoon raw sugar
Pinch ground cayenne pepper
2 teaspoons Kosher or coarse ground salt
1 teaspoon freshly ground black pepper
Procedure:
Cut raw bacon into small pieces, grate fresh ground pepper
(to taste) into cooking bacon; cook until crispy, remove
bacon bits from grease and set aside on paper towels to
drain and cool slightly; Save bacon grease.
In a small mixing bowl toss grapefruit pieces with raw sugar
and a pinch of salt and black pepper and set aside In a
large salad bowl or mixing bowl, combine spinach and
dandelion, sprinkle with a pinch of salt and both peppers
and toss lightly Add grapefruit and cooled bacon bits and
toss again At this point either toss briefly with goat
cheese or divided into six to eight smaller salad bowls and
“sprinkle” goat cheese onto each salad Squeeze juice from
remaining half grapefruit, through strainer into cup; set
aside.
Turn on heat under bacon grease to medium to medium high, do
not burn.
When bacon grease is hot, whisk in grapefruit juice, honey,
vinegar and mustard, one ingredient at a time. Add remaining
salt, pepper and red pepper. Taste to adjust to personal
preferences.
Dressing should emulsify quickly.
When thickened and seasoned to taste, remove from heat.
Spoon or pour over salad/salads somewhat sparingly as to
avoid wilting the greens and serve immediately.
Yield: 6 to 8 salads
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Golden Glow Salad
Yield: 8 servings
3 oz lemon gelatin
3/4 ts salt
1 ds cayenne pepper
1 TB vinegar
1 1/2 c crushed pineapple drained
1 c carrots, shredded
1/3 c pecans, chopped
Iceberg lettuce leaves, seperated
Dissolve gelatin in 1 cup boiling water. Add 1 cup cold
water, salt, cayenne and a scant tablespoon of vinegar.
Refrigerate until partially set. 2. Add crushed pineapple
which has been well-drained, grated carrots and chopped
pecans. Blend well. 3. Refrigerate at least 3 hours until
firmly set. Cut into squares and serve on lettuce leaves.
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Dungeness Crab Salad
1 pound Dungeness crabmeat
1/2 pound Dungeness crab legs
1 1/2 quarts salad greens, shredded
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons green pepper, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons parsley, finely chopped
1/4 teaspoon cayenne pepper
2 hard boiled eggs, quartered
2 tomatoes, quartered
Ripe olives
Parsley sprigs
Lemon wedges
PREPARATION:
Line salad plates with salad greens and mound crabmeat on
greens. Combine mayonnaise, chili sauce, green pepper,
onion, parsley and cayenne. Pour sauce over crabmeat.
Garnish plates with crab legs, eggs, tomatoes, olives,
parsley springs and lemon wedges. Serves 4.
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Crab Louie Salad
Louie Dressing:
1 pint mayonnaise
1/2 pint tomato ketchup
1/2 cup sweet relish
1/2 cup chopped black olives
2 hard boiled eggs, chopped
Crab Louie Salad:
1 head iceberg lettuce, chopped
8 to 12 ounces fresh picked Dungeness crabmeat
1 avocado, peeled, pitted, and sliced lengthwise thinly
3 tomatoes, quartered
1/2 pound asparagus spears, cooked.
To make dressing, mix together mayonnaise, ketchup, relish,
olives, and eggs.
Make a bed of iceberg lettuce on a large plate. Top with
crab, avocado, tomatoes, and asparagus. Drizzle with Louie
dressing
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Grilled Drunken Salmon
1 whole filet salmon
1 large white onion, sliced and caramelized ½ cup BBQ sauce
½ cup whiskey of your choice
2 tablespoons lime juice
Salt & fresh black pepper
2 large sheets aluminum foil
Non-stick cooking spray
Spray 1 sheet of foil with non-stick cooking spray. Place
Salmon filet on foil. Season filet with salt and pepper.
In a mixing bowl combine BBQ sauce, whiskey and lime juice
and whisk together. Add onions and spread evenly over
salmon. Wrap tightly in foil.
Wrap this inside the other piece of foil making “handles” at
each end.
Cook on the grill on high heat for 10 minutes on each side.
Cook skin side down first, flip then flip again and allow
juices to rest at the bottom, about 2 minutes, before
removing from grill. Open carefully as steam will be
released from the inside of the foil package. Serves 4 to 8.
Nutrition Information for Alaskan Salmon King Sockeye Silver
Chum Calories 200 180 160 130 Protein Grams 21 23 23 22 Fat
Grams 11.5 9 7 4 Carbohydrate Grams 0 0 0 0 Sodium
Milligrams 50 50 50 50 Potassium Grams 360 410 470 450
Cholesterol Milligrams 70 60 40 80
Note: Serving size: 3oz. (85 grams)
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THIS
AIN’T YOUR MAMA’S LIVER & ONIONS
(Serves Eight)
3 pounds calves liver, rinsed thoroughly & patted dry
1 /2 cups flower
1/4 cup cajun seasoning
1/4 cup bacon grease
3 tablespoons butter
1 large white onion, thinly sliced
3 cloves og garlic, very thinly sliced
1 cup Bushmills Irish Whiskey
Cayenne Pepper sauce
Kosher salt& freshly ground black pepper to taste
Heat oven to 425 degrees.
This process, from beginning to end, takes about 10 to 15
minutes. Make sure you have everything ready so you can work
quickly.
Mix flour and cajun seasoning together. On high heat, melt
bacon grease. Add onions and garlic, sprinkle with salt and
peper. When onions start to brown, remove from pan. Add a
little butter to pan. Dredge liver in flour mixture, shake
and move to hot pan. Cook about 3 minutes on each side.
Transfer to oven proof pan and move to oven. Add a little
more butter to the pan and cook the next batch of liver.
When all the liver is cooked and transferred to the oven
keep the pan on the heat and add the Irish whiskey. Scrape
the bottom of the pan whilw stirrin in the whiskey. Add
onions, a few dashes of hot sauce (to your taste) and a
little more salt and pepper. Add a tablespoon of cold butter
and whisk until thickened and slightly reduced.
Transfer liver to a serving platter, top with whiskey sauce
and garnish with fresh parsley. Mmmm, mmmm, mmmm. That’s
rigt. This ain’t your mama’s liver & onions!
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Apricot Glazed Leg of
Lamb
1 boneless leg of lamb
1 750 ml bottle of sparkling wine
1 cup of apricot preserves
1 tblsp. Sliced ginger root
1 bunch fresh mint
2 tsp. Paprika plus Salt& pepper
1 tablespoon butter
Preheat oven to 300 degrees. Rub leg of lamb with salt,
pepper and paprika. Cut 8 or 10 very small slits all over
the leg of lamb. Stuff the small slits with fresh ginger and
mint. Save a little of both for garnish. In a small roasting
pan, on high heat on the stove top, sear the lamb on all
sides to a caramel-brown color. 5 -8 minutes per side. After
lamb is seared, turn off stove top heat and add bottle of
sparkling wine to roasting pan. Liquid should sit about ¾ of
the way up the side of the leg of lamb. If more liquid is
needed, add water or chicken stock. Transfer to oven. Do not
cover. Cook at 300 degrees to an internal temperature of 210
degrees. Use an instant read thermometer to determine
internal temperature. About 2 hours. Turn after 1 hour. This
method of roasting meats will slowly cook away any of the
muscle fiber and connective tissue in most any cut of meat
and will make the roast, literally fall apart when it’s
finished. Remove lamb from oven. Allow it to rest for at
least 30 minutes before slicing. Remove lamb from roasting
pan. Scrape the bottom of the roasting pan and strain all
the liquid and pan drippings through a sieve into a sauté
pan. On medium to medium-high heat, add a tablespoon of cold
butter and the apricot preserves to the strained liquid and
allow this to reduce by about a third. Slice lamb and
transfer to serving platter. Top with reduced sauce, garnish
with any remaining fresh mint.
Serves 8 to 10
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Soft Shell Crab avec Crab
et Béarnaise
For Béarnaise Sauce: (Make Sauce First)
4 eggs
1tblsp. White vinegar
1 stick (¼ pound) butter
1tblsp. Minced onion
1 tsp. Lemon juice
1 tblsp. Fresh tarragon, chopped and wrapped in cheese cloth
or tea strainer
1 tsp. salt
½ tsp. freshly ground black pepper
Melt butter and skim off most of the milk solids. Keep
butter warm but not hot. Add tarragon (in cheesecloth or tea
strainer) to the melted butter Separate eggs. Save egg
whites for another project. You need only the egg yolks.
In a stainless mixing bowl over a simmering pot of water,
whisk together the white vinegar, salt, lemon juice and
minced onion. Add a teaspoon of melted butter.
Whisk in egg yolks, one at a time.
Slowly drizzle melted, tarragon-flavored butter into eggs
mixture. Keeping bowl over the simmering water. DON’T STOP
whisking the egg mixture.
When butter is thoroughly combined with béarnaise sauce,
taste to determine a need for more salt/pepper/vinegar, etc.
Remove bowl from heat; sauce should be the consistency of
whipped mayonnaise
For Crabs:
8 soft shell crabs, fresh and cleaned
1 pound lump crab meat
3/4 pound (3 sticks) butter
Salt, freshly ground black pepper and cayenne pepper sauce
to taste Juice of 1 lemon (Less one teaspoon for béarnaise
sauce.)
1 cup of yellow corn flour
1 cup of milk
½ cup dry white wine
Soak crabs in milk for about 5 minutes.
Melt a ½ pound of the butter.
In a small mixing bowl, add to the butter, salt, fresh
pepper and cayenne pepper sauce to taste.
Remove crabs from milk and pat dry.
Dip crabs in butter and dust lightly with corn flour.
Place on a cookie sheet and broil for 5 minutes on each
side. (Use a timer.) While the soft shells are under the
broiler, melt remaining butter in a sauté pan.
Add the jumbo lump crab, lemon juice and a pinch of salt to
the pan.
Sauté until hot, stirring very gently so as not to break up
the lumps of crab.
Remove pan from heat.
Present two soft shell crabs per plate; each with a scoop of
the cooked, jumbo lump crab. Use a slotted spoon to remove
lump crab from pan. Reserve liquid in pan for sauce.
After all crab is plated, return sauté pan and any liquids
to heat.
When pan is hot, deglaze with white wine. Allow to reduce to
less than half.
Very slowly drizzle white wine reduction into the rest of
the béarnaise sauce while whisking constantly.
Spoon over crabs and garnish with fresh tarragon or edible
flowers. This is perfect with a good, white burgundy.
Serves 4
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Drunken Lamb & Leeks
Ingredients:
1 dz., 3 to 4 ounce, lamb chops (2 ¼ to 3 pounds total) 10
to 12 small leeks, trimmed and washed
2 cloves garlic, crushed
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped (set sprigs aside for
garnish)
1 ½ cups good red wine; preferably pinot noir
1 tsp. Kosher or Coarse ground salt
Freshly ground black pepper to taste
1 tablespoon olive oil
2 tablespoons butter
Procedure:
Message olive oil into lamb chops, then sprinkle each chop,
both sides, with salt and pepper and message again.
In a 2 ½ gallon, zip loc bag combine leeks, garlic, parsley,
mint, wine and lamb chops.
Shake bag well. Lay flat in refrigerator for at least 30
minutes, turn for another 30 minutes. (4 hours maximum)
Remove lamb chops from bag and set aside.
In one sauté pan, melt 1 tablespoon butter and cook the
leeks and garlic for 3 minutes over medium heat.
Add ¾ of the liquid from the bag. Reserve remaining liquid
for lamb chops. Cover and cook on medium low for 15 more
minutes or until leeks are tender.
After ten minutes, melt remaining butter and add any
remaining olive oil into second sauté pan. When hot, place
lamb chops flat in pan (2 large pans may be necessary) Cook
lamb chops on medium high heat about 5 minutes per side, or
until nicely browned. Cook on higher heat to avoid
overcooking center. 125 degrees in the center is perfect.
Place cooked lamb chops on a serving dish, (or plate
individually) deglaze pan with remaining liquid. Allow to
reduce while working on the next steps.
Add cooked leeks to lamb on the serving dish or individual
plates.
Reduce the liquid left in the leek pan for about 3 to 5
minutes; add to it the reduction from the lamb chops.
Add salt and pepper to taste. Pour over the lamb and leeks
and garnish with fresh mint and parsley.
Yield: 6 servings
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Ann Patchett’s
Recipe For Spicy Seafood Chowder (From the pages of
Epicurious.com)
Ms. Patchett says this tastes a bit like Creole Jumblaya.
The broth can be made a day in advance, making it a good
recipe for dinner parties.
3 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
3 large garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
2 1/2 cups bottled clam juice
2 8-ounce cans tomato sauce
1/4 cup orzo
1/2 pound large shrimp, peeled, deveined
1/2 pound bay scallops, side muscles removed
2 6-ounce cans chopped clams
1 tablespoon chopped fresh parsley
Heat oil in heavy large pot over medium-heat. Add onion,
celery, and green pepper; sauté until tender, about 5
minutes. Add garlic; sauté 1 minute. Add basil, thyme,
oregano, and dried crushed red pepper; sauté 1 minute. Stir
in bottled clam juice and tomato sauce; bring to boil.
Reduce heat to medium-low and simmer until slightly
thickened, about 30 minutes. (Broth can be prepared 1 day
ahead. Refrigerate uncovered until cold, then cover and keep
refrigerated.
Rewarm over low heat before continuing.)
Meanwhile, cook orzo in pot of boiling salted water until
just tender but still firm to bite, stirring occasionally.
Drain. Rinse under cold water until cool.
Drain well.
Add shrimp and scallops to broth; simmer until shrimp are
just opaque in center, about 3 minutes. Stir in orzo and
clams with juices; simmer until clams are just heated
through. Divide chowder among 4 bowls. Sprinkle with parsley
and serve.
Makes 4 main-course servings.
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Salmon with honey-orange
and ginger
1 cup of orange juice (fresh squeezed is better, but Simply
OJ is good too) ½ cup of honey
2 tablespoons of minced ginger root
4- (6 oz.) fillets of salmon
1 tablespoon olive oil or sesame oil
Salt & fresh pepper to taste
Rub salmon fillets with a pinch of salt and a little freshly
ground black pepper.
In a small bowl mix orange juice, honey and ginger until
thoroughly blended.
Heat oil in a sauté pan over med heat.
Let salmon fillets sit in orange mixture for a few minutes.
Place fillets in hot pan.
Cook about 5 minutes on each side.
If you like spicy foods, add a teaspoon or two of crushed
red pepper to your marinade.
This sauce can be made and held in a Ziploc container for
about two weeks. If you’re cooking for one or two people,
buy the pre-cut, frozen fillets and pull them from the
freezer, to defrost in the refrigerator a day before you
want to prepare them. If you’re cooking at the last
minute, run cold water on the fillets until they’re
defrosted.
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Aiguillote of Sea Bass or
Sole Joinville
8 large unskinned lemon sole fillets
2 oz well seasoned flour
2 oz clarified butter
8 oz small button mushrooms, thinly sliced 75g peeled cooked
brown shrimps
4 oz unsalted butter
juice of 1 lemon
3 tbsps chopped parsley
salt & pepper
Dredge fillets in flour and set aside. Heat a large skillet
and add clarified butter. Cook fillets in butter, about 3 to
5 minutes per side. (Skin side down first.) Transfer cooked
fillets to serving plates. Return skillet to heat. Add
mushrooms, parsley, lemon juice and unsalted butter to
skillet and cook on high heat, stirring constantly until
sauce starts to reduce. Add shrimp, salt and pepper and toss
quickly as sauce is finishing. Pour or spoon on top of
fillets and serve immediately.
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Chicken ala Maryland
2 medium sized frying or broiling chickens
3 tablespoons cornstarch
1-1/2 teaspoons salt
1/8 teaspoons pepper
1/2 cup clarified butter
1 pint white sauce
Potato or rice croquettes
Currant jelly
Clean and disjoint the chickens as for fricassee, then dust
with salt, pepper and cornstarch. Heat the butter in a
frying pan and quickly brown the chicken in it. Reduce the
heat, cover closely and cook gently or steam for thirty
minutes. For serving, arrange in the middle of a platter
with croquettes around the edge. Garnish with cress, parsley
or celery tips and pass white sauce. This may be made from
the drippings in the pan by adding to them two tablespoons
cornstarch, one-half teaspoon salt, few grains pepper and a
pint of rich milk. Serves 8.
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Salmon Recipes
Ø
All of the following salmon recipes are meant
to be prepared and wrapped in aluminum foil then grilled on
high or baked in a 425 degree oven.
Ø
Wrapping the salmon in a foil “pocket” will
cause it to steam quickly and will eliminate the need for
added fats.
Ø
These recipes are written to serve 2, but
will work equally quickly and effectively with a whole
fillet of salmon or a whole salmon.
Ø
These recipes and this preparation technique
can be used for other types of fish and seafood, such as
Cod, Halibut, Monkfish, Pollock, Swordfish, Mahi Mahi,
Shrimp, Scallops, Clams, Mussels, etc.
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Nutrition
Information for Wild Salmon
Atlantic Salmon: Serving Size -
raw 112 Gram (4 oz) Calories 160 Protein Grams 22 Fat Grams
7 Saturated Fat Grams 1 Sodium Milligrams 50 Cholesterol
Milligrams 50 Omega 3 Grams 1.0
King Salmon (Chinook): Calories
200, Protein Grams 21, Fat Grams 11.5, Carbohydrate Grams 0,
Sodium Milligrams 50, Potassium Grams 360, Cholesterol
Milligrams 70,
Sockeye Salmon (Red): Calories
180, Protein Grams 23, Fat Grams 9, Carbohydrate Grams 0,
Sodium Milligrams 50, Potassium Grams 410, Cholesterol
Milligrams 60
Silver Salmon (Coho): Calories
160, Protein Grams 23, Fat Grams 7, Carbohydrate Grams 0,
Sodium Milligrams 50, Potassium Grams 470, Cholesterol
Milligrams 80
Chum Salmon (Keta) and Pink Salmon:
Calories 130, Protein Grams 22, Fat Grams 4,
Carbohydrate Grams 0, Sodium
Milligrams 50, Potassium Grams 450, Cholesterol Milligrams
80
The protective role of fish against heart
disease and cancer may be attributed to the type of oil
found in certain species of coldwater fish, especially
Alaska salmon. These fish oils, referred to as “Omega-3”,
are polyunsaturated. Their chemical structure and metabolic
function are quite different from the polyunsaturated oils
found in vegetable oils, known as “Omega-6”.
The type of dietary fat (monounsaturated,
saturated, or polyunsaturated) we consume alters the
production of a group of biological compounds known as
eicosanoids (prostaglandins, thromboxanes, and leukotrienes).
These eicosanoids have biological influences on blood
pressure, blood clotting, inflammation, immune function, and
coronary spasms. In the case of Omega-3 oils, a series of
eicosanoids are produced, which may result in a decreased
risk of heart disease, inflammatory processes, and certain
cancers.
Omega-3 oils also exert additional protective
effects against coronary heart disease by:
decreasing blood lipids (cholesterol,
low-density lipoproteins or LDL, and triglycerides)
decreasing blood clotting factors in the vascular system
increasing relaxation in larger arteries and other blood
vessels
decreasing inflammatory processes in blood vessels
Additional studies have provided exciting
news about the benefits of Omega-3 oils for individuals with
arthritis, psoriasis, ulcerative colitis, lupus
erythematosus, asthma, and certain cancers. Research studies
have consistently shown that Omega-3 fatty acids delay tumor
appearance, and decrease the growth, size, and number of
tumors.
A recent study at the University of
Washington has confirmed that eating a modest amount of
salmon (one salmon meal per week) can reduce the risk of
primary cardiac arrest. Cardiac arrest claims the lives of
250,000 Americans each year. Fresh, fresh-frozen, or canned
Alaska sockeye salmon provides the highest amount of Omega-3
fatty acids of any fish — 2.7 grams per 100 gram portion.
Other studies, such as the Zupthen Study, a
20-year investigation of a Dutch population, confirmed
similar benefits. The risk of coronary heart disease
decreased (as much as 2.5 times) with increasing fish
consumption. This suggests that moderate amounts (one to two
servings per week) of fish are of value in the prevention of
coronary heart disease, when compared with no fish intake.
The type of dietary fat we consume is very
important. It has been well documented that saturated fat
can increase the risk of heart disease. The amount of
saturated fat in both high-oil fish and lean fish is
minimal. Fish, and other seafood, also offers lean,
high-quality protein, as well as many other important
vitamins and minerals.
Salmon is also a good source of Vitamin E, a
powerful antioxidant. Antioxidants, which also include
Vitamin C and beta carotene, act at the molecular level to
deactivate free radicals. Free radicals can damage basic
genetic material, and cell walls and structures, to
eventually lead to cancer and heart disease. Vitamin E
lowers the risk of heart disease by preventing the oxidation
of low-density lipoproteins (LDLs), thus reducing the
buildup of plaque in coronary arteries. Other research has
found that Vitamin E plays a protective role against cancer
and the formation of cataracts, and may possibly boost the
immune system in the elderly. Salmon contains zero grams of
carbohydrate.
Source:
www.northwest-seafood.com |
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Salmon with Capers
2-four ounce
portions of salmon
Salt & Pepper to taste
Juice of half a lemon
1 teaspoon olive oil
2 teaspoons of small capers
2 teaspoons of finely diced roasted red
peppers
1 sprig of fresh oregano or 1 teaspoon dried
oregano
Spray a
large piece of heavy duty aluminum foil with non-stick pan
spray. Place salmon fillets in the center of the foil, skin
side down. Sprinkle fillets with salt and pepper and rub
lightly into fish. Squeeze lemon juice, then drizzle olive
oil onto fillets. Top each fillet with one teaspoon of
capers and one teaspoon of roasted red peppers. Place sprig
of oregano across both fillets. Make a “pocket” out of the
foil. Be careful to wrap fillets loosely but seal ends
tightly to make room for steam to form without allowing it
to escape. This is what expedites the cooking process. Cook
on a grill, on high heat, for five minutes on each side;
keeping grill lid closed. Can also be cooked in a 425 degree
oven for a total of 10 minutes.
Exercise
caution when opening foil pocket after removing salmon from
heat. Steam will escape rapidly and can cause severe burns.
Use oven mitts and grill tongs to remove foil. |
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Herb
Garden Salmon
2-four ounce
portions of Salmon fillet
Salt and Pepper to taste
1 medium white potato, thinly sliced and
rinsed
2 shallots, thinly sliced
1 small tomato, quartered
2 cloves of garlic, minced
Several leaves fresh basil
1 Sprig fresh dill
1 Sprig fresh mint
Spray a
large piece of heavy-duty, aluminum foil with non-stick pan
spray. Place fillets in the center, skin side down. Sprinkle
fillets with salt and peppers and rub lightly. Top with an
even layer of potatoes, shallots, tomato and garlic. Place
basil, dill and mint across both fillets. Make a “pocket”
out of the foil. Be careful to wrap fillets loosely but seal
ends tightly to make room for steam to form without allowing
it to escape. This is what expedites the cooking process.
Cook on a grill, on high heat, for five minutes on each
side; keeping grill lid closed. Can also be cooked in a 425
degree oven for a total of 10 minutes. |
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Sweet
& Spicy Salmon
2 fillets
salmon
Salt & Pepper to taste
1 teaspoon minced ginger
1 small orange or tangerine
1 teaspoon crushed red pepper
1 teaspoon Splendaä
Spray a
large piece of heavy-duty, aluminum foil with non-stick pan
spray. Place fillets in the center, skin side down. Sprinkle
fillets with salt and peppers and rub lightly. Grate
approximately ½ teaspoon of zest from the orange or
tangerine into a small mixing bowl. Slice orange/tangerine
in half and squeeze all the juice into the mixing bowl.
(Pulp is also good to use in this preparation.) Add Splenda
and red pepper and whisk together thoroughly. Pour over
fillets. Make a “pocket” out of the foil. Be careful to wrap
fillets loosely but seal ends tightly to make room for steam
to form without allowing it to escape. This is what
expedites the cooking process. Cook on a grill, on high
heat, for five minutes on each side; keeping grill lid
closed. Can also be cooked in a 425 degree oven for a total
of 10 minutes. |
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Mango Fusion Salsa:
2 cups mango pieces, diced (small)
2 cups frozen Asian blend Veggies, partially defrosted and
diced (small) ¼ cup white wine Juice of 2 limes ¼ cup of
peanut or sesame oil
2 tablespoons soy sauce
1 teaspoon crushed red pepper
2 tablespoon fresh cilantro, diced
Salt and black pepper to taste
2 cloves fresh garlic, minced
1 teaspoon fresh ginger, minced
Makes about 2 pounds. (Extra should freeze well)
Combine all ingredients and stir. Allow to marinate for at
least an hour, stirring occasionally, before serving. Good
with pan-fried, broiled or grilled fish or chicken. Try it
with grilled or broiled shrimp on a green salad, in a
quesedilla with jack cheese, serve with tortilla chips or in
a sandwich wrap with grilled chicken and a little fresh,
goat cheese.
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Orange-Almandine
Asparagus
1 pound Fresh Asparagus
2 teaspoons butter
1 ½ tablespoons almonds, slivered, sliced or chopped ¼ cup
orange marmalade Salt Clean and trim asparagus.
Add asparagus to salted, boiling water and cook until
tender. About 5 minutes. Drain and set aside.
In a small sauce pan, melt butter over med low heat; add
almonds and sauté until almonds are lightly toasted. Add a
pinch of salt.
Add marmalade to almonds and stir until heated.
In a shallow baking dish, lay asparagus flat and cover with
almond-orange mixture.
Cook under broiler for about 4 minutes or until browned and
serve.
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Custard-Style Macaroni
and Cheese
From Mountain Country Cooking - Mark Sohn
The Macaroni
* 2 quarts water
* 1 1/2 cups macaroni
* 2 teaspoons salt
The Custard
* 3 large eggs
* 1 1/2 cups milk
* 1 teaspoon salt
* 1/2 teaspoon paprika
* 2 pinches ground red (cayenne) pepper
* 1 1/2 cups (6 ounces) grated cheese
The Topping
* 1/4 cup (1 ounce) Parmesan cheese
* 5 saltine crackers (1/4 cup, crumbled)
Up to a day ahead, cook the macaroni in a large pot of
salted water as directed on the package. Cook until
tender–do not undercook. Rinse thoroughly in cold water and
drain. Refrigerate until ready to use.
Preheat the oven to 325° F. Grease a 10x6x2-inch casserole
dish.
Prepare the custard: In a mixing bowl, whisk together the
eggs, milk, salt, paprika, and ground red pepper. In the
casserole dish, layer the cooked macaroni with the cheese,
and pour the custard over the top. Bake for 40 minutes, or
until set in the center. In a small mixing bowl, combine the
Parmesan cheese and crumbled crackers. Spread over the
casserole, and broil to brown.
Serves 5.
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Green Bean Casserole
Onion Straws:
1/2 cup very thinly sliced shallots
1/4 cup flour
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Casserole:
1 pound green beans, ends trimmed
1 tablespoon vegetable or canola oil
1/2 cup thinly sliced onion
8 ounces Cremini mushrooms, (Baby Bellas) rinsed and sliced
1 1/2 teaspoons kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves, plus a few sprigs for
garnish
1/2 cup sour cream
Equipment: 10-inch glass pie pan
Preheat oven to 350 degrees F.
Make the Onion Straws: Combine all the ingredients in a
small bowl, toss to mix, and arrange in a single layer on a
baking sheet. Set aside.
Make the Casserole: Bring a small pot of water to boil and
season lightly with salt. Boil the green beans until tender,
but still crispy, about 5 minutes. Drain and chill beans in
an ice water bath or under running cold water. Drain again
and transfer to a bowl.
Heat the oil in a large pan over medium-high heat. Add
onion, mushrooms, salt, garlic, and pepper and cook,
stirring, about 2 minutes. Add the chicken broth and thyme
and cook until almost all the liquid is evaporated, about 3
to 4 minutes. Transfer the mushroom mixture to the bowl of
green beans, add the sour cream, and toss to combine.
Pour the green bean mixture into the glass pie pan. Bake the
casserole and onion straws on separate racks until the
straws are well browned and crispy (almost burnt, otherwise
they will be soggy), about 15 to 17 minutes. Top the
casserole with the straws, and serve garnished with thyme
sprigs. I also occasionally top the casserole with diced,
hard-boiled egg and fresh bacon bits as a garnish.
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Quick, Easy & Delicious
Cranberry Sauce
1 bag (12 ounces) fresh cranberries
The juice and zest of 1 large orange
1 cup sugar
1 cup water
1 pinch salt
Combine all ingredients in a sauce reduction pan and bring
to a boil. Reduce heat to medium low and allow mixture to
reduce by half. Chill and serve.
Serves 10.
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Honey BBQ Sauce
INGREDIENTS:
1 cube chicken bouillon
1 cup boiling water
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried minced onion
1 1/2 teaspoons salt
1 tablespoon white sugar
1/8 teaspoon cayenne pepper, or to taste
2 tablespoons vegetable oil
1 slice lemon
1/4 cup honey
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Chasseur
6 medium Mushrooms
(½oz) Butter
(1oz) Shallots
(½ pint) White Wine
(½ pint) Stock
(¼ pint) Tomato Sauce
2 tbsp Brandy
1 tbsp Parsley
Finely chop or mince the mushrooms and shallots.
Place the butter in a saucepan and add the shallots, fry
gently for 2 minutes.
Add the mushrooms and fry until lightly browned.
Add the wine, stock, tomato sauce and brandy, bring to the
boil and simmer uncovered for 5 minutes.
Add the chopped parsley before serving. Excellent over
steaks & chops.
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Home made Chocolate
Pudding
4 cups heavy cream
5 ounces bittersweet chocolate chopped
6 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Preheat the oven to 325 degrees.
Bring the heavy cream to a simmer in a large heavy saucepan,
then remove the pan from the heat. Place the chocolate in a
large stainless-steel bowl, add 1 cup of the warm cream, and
let stand until the chocolate is melted. Stir the chocolate
mixture until it is smooth, then stir in the remaining
cream. In a separate large bowl, whisk together the egg
yolks, sugar, vanilla, and salt. Gradually whisk in the
chocolate mixture. Strain the pudding through a fine-mesh
strainer and skim off the froth on the top. Pour the pudding
into eight 6-ounce ovenproof ramekins. Place them in a deep
baking pan and put the pan in the oven. Add enough hot water
to the pan to reach halfway up the sides of the ramekins,
then cover the pan with aluminum foil. Bake the puddings for
about 50 minutes. When gently shaken, they should look set
around the edges but not quite set in a quarter-size area at
the center. Remove the ramekins from the water bath and let
cool at room temperature. Refrigerate for several hours, or
overnight. Serve chilled. Serves 8
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Blueberry Dessert
2 packages softened cream cheese
1 cup heavy cream
3/4 cup milk
1 cup confectioners sugar
2 cans blueberry pie filling
2 cups graham cracker crumbs
1 stick butter, melted
Add melted butter to graham cracker crumbs one, tablespoon
at a time, until moist and sticking together.
In a seperate bowl, beat softened cream cheese with heavy
cream and sugar. About 3 minutes. You can add more sugar to
suit your taste. Slowly add in milk into mixture until it is
light ands fluffy. It should not be runny.
In a trifle bowl or glass bowl, layer graham cracker crumbs,
whipped mixture, then blueberries. Amount of layers will
depend on the size of your bowl. Garnish top with a little
whip and crumbs. Fresh mint is also a nice garnish.
From Maya Angelou's book: Hallelujah! The Welcome Table
Caramel Cake
First: make Caramel Frosting and allow to cool
6 tablespoons butter (3/4 stick)
8 ounces confectioner’s sugar
4 tablespoons heavy cream
1 1/2 vanilla extract
pinch if salt
Brown butter in a heavy pot-be vigilant or it will burn.
Allow butter to cool. In a large mixing bowl, mix
confectioner’s sugar, vanilla and cream. Add salt to the
butter and mix with the opther ingredients until smooth. If
frosting is too stiff, add a little cream or half and half.
Next: make Caramel Syrup and set aside to cool
1 cup sugar
1 cup boiling water
heat Sugar in heavy skillet over low heat. Stir constantly
until melted to a brown liquid. When it bubbles over the
entire surface, remove from heat. Slowly add in boiling
water, stirring constantly. Pour into seperate container to
cool at room temperature.
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Caramel Cake
1 stick of butter
1 1/4 cups sugar
1/4 cup caramel syrup
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
caramel frosting
Preheat oven to 375. Line two-8 inch cake pans with greased
wax paper.
In a large mixing bowl, beat butter. Add o1 cup of sugar in
gradually and beat until light and fluffy. Beat in syrup.
In a medium mixing bowl, sift floue, baking powder and salt
together. Add sifted ingredients to creamed mixture,
alternating with milk.
In another mixing bowl, beat eggs about 3 minutes until
foamy. Add remaining sugar. Beat until there is a fine,
spongy foam. Stir into cake batter until blended.
Divide batter between cake pans. Bake for about 25 minutes,
remove from oven. Cake should spring back when touched. If
it does not, return to oven for 10 minutes. Cool in pans for
10 minutes. Turn out onto rack. Remove wax paper. Let cakes
cool to room temperature befor frosting.
Frost one layer then stack the other on top and frost top
and sides. Make certain sides are completely frosted. Cool
in refrigerator until ready to serve.
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Darlene’s
Peaches & Cream Cheesecake
Preheat oven to 350 degrees. Grease a 10” pie pan and set
aside.
In a large mixing bowl, combine the following ingredients
and beat for 2 minutes at medium speed.
¾ cup flour
1 tsp. Baking powder
½ tsp. Salt
3 ¼ oz package dry, vanilla pudding (not instant)
3 tablespoon soft margarine
1 egg
½ cup milk
Mix and pour into prepared pan.
Drain 1 can (15 oz.) sliced peaches; reserve juice. Place
peaches evenly over batter.
In a separate mixing bowl, combine the following
ingredients, beat for 2 minutes at medium speed.
1 8 oz. Package cream cheese (softened)
½ cup sugar
3 tablespoons reserved peach juice
Spoon Mixture over peaches to within 1” of edge of batter
Mix 1 tablespoon of sugar with ½ tsp. Cinnamon and sprinkle
over cream cheese mixture. Bake for 30 to 35 minutes. Batter
will remain soft.
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Peanut Butter Eggs
Recipe
3/4.Cupchunkypeanutbutter
1/4C.butter
1C.flakedcoconut
1/2C.finelychoppedwalnuts
2C.powderedsugar,divided
2C.chocolate chips
2T.shortening In a mixing bowl cream peanut butter and
butter until well mixed. Fold in coconut, nuts and one cup
sugar; mix well. Sprinkle some of the remaining sugar on a
board. Turn peanut butter mixture onto board, knead in
enough of the remaining sugar until mixture holds its shape
when formed. Shape into small egg-shaped pieces. Cover and
chill 1 hour. In a double boiler over hot water, melt
chocolate chips and shortening, stirring until smooth. Dip
eggs; place on waxed paper to harden. Chill.
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Strawberry and Cheese,
Puff Pastry Strudel
1 quart strawberries
2 tablespoons butter
1 cup zinfandel
¼ cup brown sugar
½ cup raw sugar
1 tsp. Vanilla
½ tsp. Nutmeg
½ tsp. Cinnamon
Pinch cayenne pepper
Pinch salt
½ pound fresh farmer’s cheese
Wash strawberries remove stems and cut into quarters.
In a mixing bowl, toss strawberries with brown sugar, half
the raw sugar, salt, cinnamon, nutmeg and cayenne pepper.
Melt half the butter in a large sauté pan. When butter is
completely melted, just before it starts to brown, add ½ a
cup of zinfandel.
Just as zinfandel starts to reduce, add the coated
strawberries.
Sauté strawberries for 3 to 5 minutes. Just long enough to
release juice from the strawberries but not long enough for
fruit to “cook”.
Remove pan from heat and set aside.
On a lightly floured surface, roll out puff pastry dough
into a rectangular shape.
Thinly slice or crumble farmer’s cheese.
Preheat oven to 375 F
You will be rolling the pastry dough from one short end of
the rectangle to the other.
Leaving about 3 inches of space on all sides, lay cheese and
spoon strawberries, using slotted spoon, in alternate rows
the length of the pastry dough.
Roll gently but tightly using care not to make holes in the
dough.
Seal the ends and place on a baking sheet with open end
down. Use some of the remaining butter to seal ends and
edges, if necessary.
Sprinkle with a little of the remaining raw sugar and bake
for approximately 20 minutes or until golden brown in color.
While pastry is baking, return sauté pan to heat. Add
remaining wine, sugar and vanilla. When liquid starts to
reduce, add remaining butter. Allow sauce to reduce by half.
It should be syrup-like in consistency.
Remove pastry from oven. Let pastry rest for about 5
minutes. Slice into individual serving size and plate. Spoon
zinfandel reduction over pastry. Garnish with fresh whipped
cream and sprig of fresh mint.
Yield: 6 to 8 servings
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Puff Pastry
(8oz) Flour
(8oz) Unsalted Butter
1 tsp Lemon Juice
½ tsp Salt
Very Cold Water
Sift the flour and salt together into a bowl.
Make a well in the middle of the flour and add the lemon
juice, stir with a knife adding enough water to make an
elastic dough.
Place on to a floured surface and knead gently for 5 minutes
or less: until the dough is smooth, not sticky.
Roll out the dough to form a piece large enough to cover the
butter, then place the cold butter in the middle of the
dough and fold over the ends.
Roll out evenly into a long strip; ensure that the butter
does not come from between the edges.
Fold into thirds, wrap and refrigerate for 30 minutes.
Place the pastry on to a floured surface, roll out dough
into a strip and fold again as before.
Turn and repeat three times.
Wrap and return to refrigerator for 30 minutes.
Place the pastry on to a floured surface, roll out dough
into a strip and fold again as before.
Turn and repeat three times.
Wrap and refrigerate for at least 30 minutes and up to 24
hours.
The pastry is now ready for use.
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Honey-Kissed Rhubarb
Crisp
Ingredients:
5 1/2 Cups (1/2-Inch Sliced Rhubarb – (about 1 1/2 lbs.) OR
Substitute 1 lb. Frozen Rhubarb (thawed)
1/2 Cup Honey
1 Tsp. Orange Zest
1 tsp. vanilla
1/3 Cup Rolled Oats
1/3 Cup All-Purpose Flour
1/4 Cup Brown Sugar, Packed
3 T. Chilled Stick butter– cut into small piece Vanilla or
French Vanilla Ice Cream or Fresh Whipped Cream
Plus 1 tablespoon butter to grease baking pan
Procedure:
Combine the first 4 ingredients in a bowl and toss. Spoon
into greased, 8-inch square baking dish. Place oats, flour
and sugar in food processor, and pulse 2 to 3 times. Add
cold butter, and pulse until mixture resemb | | |
