Shrimp, Pesto French Bread Pizza
INGREDIENTS:
1/2 lbs shrimp 20 to 25 count
1/2 cup Pesto Sauce
1/4 Cup red Onion small dice
1/4 Cup black olive small dice
1/4 Cup mushroom quartered then sliced
1/2 lbs Grated smoked Fontina Cheese
large Baguette of French Bread
Check for Salt and Pepper
METHOD:
Peel de-vein and cut of tails on shrimp. Steam shrimp until done and shock.
Cut bread in half lengthwise and cut to fit your oven. spread bread with pesto sauce. Sprinkle with diced and sliced vegetables. place shrimp on Bread at approximately 1/4 to 1/2 inch intervals depending on shrimp size. Top with cheese. bake at 400 Degrees F Till cheese is melted and toppings are warm.
Cumin Lamb Chops W/lime
INGREDIENTS:
1 tsp olive oil
2 Tbls lime juice
2 tsp cumin
4 lamb loin chops
METHOD:
Preheat grill or broiler.
Blend oil, lime juice and cumin. Brush both sides of each lamb chop with lime and cumin mixture.
Place lamb chops on a broiler rack coated with nonstick cooking spray. If grilling, the rack should be sprayed before preheating. Grill or broil (3-4 inches from heat) for 5-6 minutes each side.
Baked Salmon W/Dill and Garlic
INGREDIENTS:
1 1/2 lbs salmon fillets
1 head garlic, peeled
1 oz fresh dill, chopped
1/2 cup olive oil
1 tsp salt and Fresh Ground pepper to taste
METHOD:
In a food processor, process garlic to a rough mince, add dill and olive oil and pulse a few times to combine.
Lay fish fillets in a baking dish, skin side down. Rub garlic mixture over fish. Refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Bake in preheated oven for 15 minutes. Do not overcook
Grilled Marinated Swordfish
INGREDIENTS:
1/2 cup white wine
5 cloves garlic, minced
2 tsp chopped fresh rosemary
4 4 oz swordfish steaks
1/4 tsp salt
1/4 tsp ground black pepper
2 Tbls lemon juice
1 Tbls extra virgin olive oil
4 slices lemon, for garnish
METHOD:
Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
Preheat grill for medium heat. Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.
Nutmeg Chicken strips
INGREDIENTS:
1 pkg. chicken tenders or skinless chicken breast in strips
2 eggs
1 tsp nutmeg
Plain bread crumbs
Oil for frying
METHOD:
Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.
In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.
Preheat grill for medium heat. Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.
Honey-Chili Pepper Pork Tenderloin
INGREDIENTS:
2 12-ounces pork tenderloins
1/3 cup honey
3 Tbls light soy sauce
1 Tbls toasted sesame oil
2 fresh jalapeno chili peppers, seeded and finely chopped
1 Tbls grated fresh ginger
1/4 to 1/2 tsp crushed red pepper
Fresh whole chili peppers for garnish
METHOD:
Trim fat from pork. Place pork in a re-seal plastic bag set in a shallow dish. For marinade, in a small bowl, combine honey, soy sauce, sesame oil, the chopped jalapeno peppers, the ginger, and crushed red pepper. Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for 12 to 24 hours, turning bag occasionally.
Drain pork, reserving marinade. Place pork on a rack in a roasting pan. Roast in a 425 degree F oven for 25 to 35 minutes or until juices run clear.
Remove and cover pork with foil; let stand for 10 minutes before slicing. If desired, serve with hot cooked rice and garnish with whole
chili peppers.
Corn muffins with Anise
INGREDIENTS:
1/2 cup vegetable oil
1 cup milk
2 eggs, slightly beaten
2/3 cup sugar
2/3 cup yellow corn meal
1 cup flour
2 tsp crushed anise seed
3 tsp baking powder
METHOD:
Mix oil, milk and eggs. Add sugar and mix well. Mix all dry ingredients together and add to egg mix. Stir until well mixed, but do not beat. Bake at 375 degrees for 17-20 minutes or until slightly golden on top.
Rack of Lamb with Garlic Rosemary and Juniper
INGREDIENTS:
2 rack of lamb
2 tsp rosemary
20 juniper berries
10 cloves garlic
1 Tbls olive oil
For the pan juices;
1 Tbls olive oil for cooking the lamb
salt and pepper
2 Tbls finely chopped onion
1/2 cup wild mushrooms – sliced
2 tsp flour
1/2 tsp tomato paste
1 cup chicken stock / 1 cup white wine)
METHOD:
Crush the juniper berries and garlic, add the rosemary and olive oil and spread evenly over the lamb. Place in a
plastic bag and refrigerate for 24 hours.
Remove from the refrigerator an hour before cooking.
Preheat the oven to 400 degrees. In a large frying pan heat the oil. Season the lamb with salt and pepper and sear the rack on all sides – about 5 minutes.
Place uncovered in the oven for about 20 minutes turning once. Remove from the oven and pan to a plate and keep warm.
Add the onions and mushrooms to the frying pan and cook until translucent. Add the flour and tomato paste and stir in the
stock and wine. Simmer the sauce for 5 minutes, adjust the seasoning and serve with the sliced lamb.
Deviled Crabmeat Eggs
INGREDIENTS:
8 hardboiled eggs, peeled
2 tsp cider vinegar
3 Tbls mayonnaise
1/2 tsp chopped fresh thyme
1/2 tsp habanero hot sauce
1/4 tsp Dijon-type mustard
1/8 tsp Tumeric
6 ounces flaked crabmeat
Salt and freshly ground black pepper to taste
Garnish: Finely chopped fresh parsley
METHOD:
Cut the eggs in half lengthwise and remove the yolks. Put the yolks from 5 of the eggs in a bowl and mash with a fork. Sprinkle the vinegar over the yolks and toss the yolks so that the vinegar is distributed.
Add the mayonnaise, thyme, hot sauce, tumeric and mustard and mix to combined. Mix in the crab and
season to taste with salt and pepper. Allow the filling to sit for 15 minutes for the flavors to blend. Adjust the seasonings before filling the eggs.
Mound about 1 tablespoon crab mixture in cavity of each egg-white half. At this point, the eggs can be covered and refrigerated for future use. To serve, arrange the filled eggs on a platter and garnish with the parsley.
Lemon Zest Icing
INGREDIENTS:
Zest of 1 large lemon (long curly strips) for garnishing top of cake
1/8-1/4 tsp. finely grated lemon zest
4 Tbls confectioners' sugar, sifted
2 1/2 teaspoons lemon juice
METHOD:
To make the icing, begin by removing the zest from the lemon use a zester to get long, curly strips. Then sift the confectioners' sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Now stir in the 1/8 to 1/4 tsp. finely grated lemon peel. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then sprinkle the lemon curl strips over the top and leave it for half an hour for the icing to firm up before serving.
Cucumber & Mint Tea Sandwiches
INGREDIENTS:
1/2 Seedless cucumber, peeled and sliced
1/4 cup fresh mint, chopped
1/4 cup butter, soft
1/4 cup cream cheese
16 slices white bread
METHOD:
Blot cucumber slices to dry them off. In a mixing bowl, blend mint, butter and cream cheese. Spread mixture on each slice of bread. Lay cucumber slices on 8 slices of bread and sprinkle with salt. Top with remaining bread and remove crusts
Lemongrass Chicken Thighs
INGREDIENTS:
1 1/4 lbs boneless, skinless chicken thighs
1 1/2 Tbsp honey
3 Tbsp soy sauce
1 to 2 stalks fresh lemongrass minced
1 1/2 Tbsp canola oil
3 cloves garlic, minced
1 large yellow onion, thinly sliced
METHOD:
Wash and dry the chicken and trim off any fat. Cut these strips into 2-inch pieces. Combine the chicken, honey, and 1 tablespoon soy sauce in a bowl and stir to mix. Let marinate for 5 to 10 minutes.
Mango Yogurt Shake
INGREDIENTS:
1 lb mango
6 cup plain yogurt
5 tablespoon sugar
12 ice cubes
METHOD:
Put into a blender about half of the mango , about 3 cups plain yogurt, about 2 1/2 T sugar and 6 ice cubes into the blender. Blend until smooth. Serve.
Rosemary potatos w/capers
INGREDIENTS:
2 1/4 pounds potatoes
1 Medium yellow onion, thinly sliced
5 oz pancetta, diced
2 Tbls unsalted butter
1 Tbls freshly minced rosemary leaves
1/2 oz salted capers, well rinsed and patted dry
METHOD:
Boil the potatoes in salted water until fork tender, then peel and dice them. In a large sauté pan, melt the butter, add the onion and the pancetta, and sauté, covered, over a low flame for about 10 minutes. Stir in the rosemary and the potatoes, and mix well; continue cooking for about 5 minutes over a higher flame, adding the capers a minute or so before everything is done. Serve hot.
Ginger Scallion Chicken
INGREDIENTS:
1 Whole chicken Approximately 3 lbs.
2 inch piece fresh ginger root, cut into thin slices
1 1/4 tsp salt
1/2 tsp Fresh Ground Black pepper
1/3 cup vegetable oil
8 scallions small Bias cut
3 Tbls grated pared fresh ginger root
2 tsp white vinegar
1 tsp soy sauce
METHOD:
Rinse chicken and place in large saucepan or Dutch oven. Add sliced ginger, 1 teaspoon of the salt, 1/4 teaspoon of the pepper and enough water to cover chicken. Cover and bring to boil over high heat. Reduce heat and simmer until tender, about 40 minutes. Let chicken stand in water until cool.
Drain chicken and refrigerate until cold. Cut chicken into serving-size pieces. Combine remaining 1/4 teaspoon salt and 1/4 teaspoon pepper with remaining ingredients in a jar with lid. Cover jar and shake well. Refrigerate 1 to 2 hours.
Place chicken pieces in serving bowl. Shake oil-ginger mixture and pour over chicken.
Serve with steamed rice.
Bacon Almond Dates
INGREDIENTS:
4 oz blanched whole almonds
1 package pitted dates
1 1/2 pound lean thin-sliced bacon
METHOD:
Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.
Lamb Cutlets W/Marjoram And Tomatoes
INGREDIENTS:
18 x 3oz French trimmed lamb cutlets
6 plum tomatoes, peeled and de-seeded
6 large potatoes, peeled and quartered
12 oz of butter
2 oz Tbls olive oil
a few sprigs of marjoram
18 black and 18 green kalamata olives
4 oz red wine
6 oz Heavy cream
6 cloves of garlic
salt and pepper
METHOD:
Boil the potatoes for about fifteen minutes in salted water. Drain well, add half the butter, the cream and seasoning to taste. Mash well, ensuring there are no lumps. Cover and keep warm. In a hot pan, brown the lamb cutlets on the fat side first until golden brown all over. Sprinkle with salt and pepper and place in a moderate oven for 8 minutes, turning once. Cut the olives and tomato into quarters. Peel and fine chop the garlic, and roughly chop the marjoram. Take the lamb out of the pan and keep warm. Pour off the fat and place the pan back on the stove. Warm the olive oil and add the olives, tomatoes, garlic and marjoram and cook over a gentle heat for approximately 2 to 3 minutes. Add the red wine and reduce until it reaches a syrup-like consistency. Add the remaining butter and check seasoning. Spoon the mashed potato onto the center of the plates Gently place the cutlets on the mash and pour over the hot sauce to serve.
Hummus W/sun-dried tomato pesto
INGREDIENTS:
1 (16-ounce) can chick peas, drained
1/2 tsp garlic
3 Tbls lemon juice
2 Tbls tahini (sesame butter)
1/4 tsp salt
Dash of olive oil
4 Sun-dried tomatoes
METHOD:
Food process until beans garlic, lemon juice, tahini, salt, are completely smooth. After you've removed hummus from food processor, stir in 1/4 cup sun-dried tomato pesto.
To make the pesto, soak tomatoes in 1 cup of boiling water, covered Remove tomatoes from water (but save water). Place tomatoes in food processor with a tablespoon of olive oil. To cut down on fat, you may use some of the tomato water to make the mixture moister instead of olive oil. Process.
Use the top of a wooden spoon to make a circle in your bowl of hummus. Then use a teaspoon to place the sun-dried tomato pesto in the ring. Once you've filled the ring, use the top of the teaspoon to swirl the pesto in to the hummus, but don't mix it completely. Drizzle with olive oil and paprika to finish. Add parsley to garnish.
Greek Pasta Salad
INGREDIENTS:
1 lbs cooked Rotini
1/2 lbs feta cheese
12 oz cherry tomatoes, halved (about 2 cups)
1/4 lbs kalamata olives, halved (no pits)
1/4 cup fresh basil
1 tsp dried oregano
fresh ground black pepper, to taste
1/8 tsp Cayenne Pepper (more if desired)
METHOD:
Mix warm pasta with crumbled feta. Add all other ingredients, mix well. Chop and add fresh basil.
To make this in advance, then add the fresh basil right before you serve it
Calcutta Rutabaga Spears
INGREDIENTS:
Calcutta Rutabaga Spears
1 Rutabaga
Olive oil
Garam masala
Salt to taste
METHOD:
Peel the rutabaga and cut it in 1/2" x 1/2" spears. Steam about 12 minutes in a steamer basket until just tender. Dry the spears with paper towels and then dust with a scant amount of olive oil and garam masala.
Lay the rutabaga spears out in a single layer and bake in a preheated 400º oven about 25 minutes, turning once. Place them under the broiler to finish browning them. Salt and serve.
Chicken Cilantro Wraps
INGREDIENTS:
1 small onion
2 skinless whole chicken legs (about 1 pound)
2 Tbls unsalted butter
16 oz can whole tomatoes
1/2 cup water
1/4 to 1/2 tsp cayenne
1 tsp ground cumin
3/4 tsp salt
1 cucumber
2 Tbls fresh lime juice, or to taste
1 firm ripe avocado
four 12-inch flour tortillas
2 cups fresh cilantro sprigs preparation
METHOD:
Chop onion. In a 2-quart heavy saucepan cook onion and chicken legs in butter over moderate heat, stirring, 5 minutes. Drain tomatoes and measure 1 cup packed, reserving remainder for another use. Stir tomatoes into chicken mixture with water, cayenne to taste, and cumin and simmer, covered, 1 hour. Working over pan, pull meat off bones with tongs, returning it to pan, and discard bones. Simmer chicken mixture, uncovered, until most liquid is evaporated, about 20 minutes. Stir in salt and cool chicken mixture. Chicken mixture may be made 1 day ahead and cooled completely before being chilled, covered. Bring mixture to room temperature before proceeding.
Halve cucumber lengthwise and crosswise and seed. Cut pieces lengthwise into very thin strips. In a bowl toss cucumber with 1 tablespoon lime juice and season with salt and pepper. Halve, peel, and pit avocado. Cut avocado into 1/4-inch-thick slices. In a small bowl toss avocado with remaining lime juice and season with salt and pepper.
Cut 1 inch off 1 edge of each tortilla. On a work surface arrange 1 tortilla with cut edge farthest from you and smear a small piece of avocado lengthwise along cut edge of tortilla (this will help the "wrap" hold together). Spread about one fourth chicken mixture across lower fourth of tortilla about 1 inch from bottom. Top chicken mixture with 1/2 cup cilantro sprigs. Top cilantro with 4 or 5 avocado slices and top avocado with about one fourth cucumber. Beginning with bottom edge, tightly roll up tortilla and arrange seam side down on work surface. Make 3 more wraps with remaining tortillas, chicken mixture, cilantro, avocado, and cucumber. Wraps may be made 6 hours ahead and chilled, individually wrapped in plastic wrap. Cut wraps on a slight diagonal into *-inch-thick slices and serve chilled or at room temperature
Dijon Asparagus Salad
INGREDIENTS:
2 oz. linguine, broken in half
1/2 lb. asparagus, bias cut 1 1/2 inch pieces (1 3/4 c.)
9 cherry tomatoes, quartered
2 Tbsp chopped red or white onion
1/3 cup poppy seed dressing
2 Tbsp Dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup toasted pine nuts
METHOD:
In large saucepan cook linguine in lightly salted boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes more. Drain and rinse with cold water. Turn into a bowl. Add tomatoes and onions.
In small bowl combine salad dressing, mustard, salt and pepper. Add to pasta mixture. Toss gently to coat. Cover and chill 2 hours. Before serving, toss with pine nuts.
Cauliflower and Potatoes with Black Mustard Seeds
INGREDIENTS:
2 1/2 cup Cubed new potatoes
1 small Cauliflower
2 tsp Black mustard seeds
12 To 15 fenugreek seeds
1 tsp Freshly ground cumin seeds
1/2 tsp Turmeric
1/2 tsp Powdered hot red chile-pepper
Salt
6 Tbls Peanut oil
2 Tbls Minced garlic
1 Tomato, small dice
1 fresh Serrano chiles, minced
1 cup Chopped cilantro leaves
1 Tbls Lemon juice, or to taste
METHOD:
Peel potatoes and cut into 1/2- inch dice place in a bowl of water. Separate cauliflower into flowerets about the same size as the potato cubes. Set aside.
Mix mustard with fenugreek in a small bowl. Mix ground spices together in a small bowl, and add some salt. Place all ingredients near the stove.
Heat oil in a pan until very hot. Add whole seeds all at once, keeping face away from pan. Have a lid ready to cover pan, if needed. As mustard seeds turn gray, lower neat to medium and add ground spices. Cook for 1 or
2 seconds, then stir in garlic, then tomato and green chiles. Cook for
about 5 minutes.
Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices. Add 1/2 cup water and 1/2 cup cilantro. Cover and simmer until vegetables are tender. Check water level frequently, and add more as needed.
Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.
Penne W/Spinach, Sausage and Roquefort Cream Sauce
INGREDIENTS:
1/4 cup Olive oil
1/4 cup Walnuts chopped
4 oz bulk Hot Italian sausage no casings
2 c Heavy cream
4 oz Roquefort cheese
8 oz Sliced Mushrooms
2 tsp Dijon mustard
2 Baby Spinach -- trimmed
1 lb Penne Pasta al dente
2 Cloves Garlic Minced
METHOD:
Heat oil in heavy large skillet over medium high heat. Add sausage
and cook until no longer pink, crumbling with fork, about 5 minutes.
Transfer sausage to bowl using slotted spoon. Add mushrooms to
skillet and sauté 2 minutes. Add spinach and sauté until wilted.
Add garlic and walnuts and stir 1 minute. Add cream and Roquefort
and bring to boil. Reduce heat and simmer until thickened to sauce
consistency, stirring occasionally, about 10 minutes. Add sausage and
mustard. Season to taste with salt
Pour sauce over pasta. Toss gently.
Ham
& Horseradish Cheese Roll
INGREDIENTS:
8 oz packages cream cheese, softened
1 Tbls prepared horseradish
2 tsp finely chopped onion
3 oz container sour cream
2/3 lbs cooked ham, thinly sliced
METHOD:
In a medium bowl, blend the cream cheese, horseradish, onion and sour cream. Spread the mixture onto the ham slices. Tightly roll the slices and secure with toothpicks.
Grilled Chervil Truffle Game Hens
INGREDIENTS:
4 Game hens
8 shallots Thinly sliced
2 Tbls truffle oil - white or black
1/4 cup red wine vinegar
1 cup chervil coarsely chopped
Salt
Fresh Ground Pepper
METHOD:
Make up a marinade with the shallots, 2 Tbls of truffle oil, red wine vinegar, the chervil, a fat pinch of pepper and a fat pinch of salt. Wash the hens cut them in half for easier grilling. Place hens in
zip lock bag and refrigerate for at least an hour.
Set up your grill with a real hot side and a cooler side for cooking the birds.
Grill the hens until done browned but not burned While the birds are Grilling, put the marinade in a saucepan and bring to a boil. Then turn down the heat and let it simmer. Adjust the seasoning with salt and fresh ground pepper. Serve the hens with the cooked marinade.
Tarragon Green-Peppercorn Vinegar
INGREDIENTS:
1 cup packed fresh Fresh tarragon leaves plus sprigs for garnish, rinsed and dried
1 Tbls freeze-dried green peppercorns, cracked coarse, plus whole peppercorns for garnish
2 cups white-wine vinegar
METHOD:
Put the tarragon leaves in a very clean 1 qt glass jar and bruise them with a wooden spoon. Add the cracked peppercorns and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at 4 days to 2 weeks. Strain the vinegar through a find sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2 pint glass jars. Add the tarragon sprigs and the whole peppercorns and seal the jars with the lids.
Wasabi
Mayonnaise
INGREDIENTS:
2 large egg yolks
2 Tbls fresh lemon juice
2 Tbls water
1/2 tsp sugar
1 tsp dry mustard
1 tsp salt
1 cup vegetable oil
1 Tbls prepared wasabi paste
METHOD:
Have a bowl of cold water handy. Place the egg yolks, lemon juice, water, and
sugar in a small pan and heat over very low heat, while stirring constantly. If
the mixture starts to thicken, immediately remove it from the heat, but continue
stirring. Dip the bottom of the pan into the cold water to stop the mixture from
cooking.
Scrape the mixture into a blender and let it cool for at least five minutes. Add
the dry mustard and salt. Cover the blender and turn it on. With the blender
running, slowly drizzle the oil in a very thin stream, allowing the blender to
emulsify the sauce. Stop the blender. Add the wasabi. Pulse or blend the
mayonnaise just long enough to thoroughly incorporate the wasabi. Refrigerated,
this mayonnaise should keep at least a week.
Morel
& Scallop Pasta Sauce for Two
INGREDIENTS:
16 scallops
2 shallots, diced
100 g fresh morrel
olive oil for cooking
5 ml truffle oil
150 ml fish stock
100 g thickened cream
50 ml white wine
chopped parsley
freshly grated parmesan
salt & pepper
Baked Penne W/ Chicken and Smoked Gouda
INGREDIENTS:
10 oz.penne pasta
1 Tbls olive oil
1 medium chopped onion 1/2 inch dice
1 medium red bell pepper diced
4 garlic cloves minced
2 cans (15 oz size) diced tomatoes with juice
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
8 oz shredded cooked chicken
1 1/4 cup shredded smoked Gouda cheese
METHOD:
Cook pasta ; drain. Heat oven to 375 degrees F.
Heat oil in a Dutch oven on medium-high heat until hot. Add onion and pepper; cook 5 minutes, stirring occasionally. Stir in garlic; cook 2 minutes. Stir in tomatoes Basil and Oregano; bring to boil. Reduce heat and simmer 5 minutes. Add spinach; cook 30 seconds. Remove from heat.
Add pasta and 3/4 cup cheese to tomato mixture, tossing well to combine. Place into a 9-by-13-inch baking dish coated with cooking spray; top evenly with remaining Gouda Bake 15 minutes or until cheese melts and begins to brown.
METHOD:
In a hot pan, add olive oil and lightly sear the scallops on each side, remove and cool on a plate. In the same pan add the shallots and morrels and lightly sauté, then add the wine and stock and reduce by half. Finally add the cream, truffle oil and season to taste, set aside. Meanwhile, cook the already prepared gnocchi in lightly salted water till it rises to the surface and is tender, usually 3-4 minutes, be careful not to over cook as they will lose their shape and go soft.
Serving Suggestion: Drain the pasta of water, bring the sauce to the boil and combine by tossing gently. Add the seared scallops and chopped parsley and serve in deep bowls finished with a light drizzle of truffle oil and grated parmesan.
Chipotle
Mayonaise
INGREDIENTS:
1/2 cup mayonnaise
1/2 cup sour cream (or light)
1/4 teaspoon dried oregano leaves, to taste
2 chilies (from canned Chipotle Chiles in Adobo Sauce)
METHOD:
Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended. In a bowl, whisk together chiles with oregano, mayo and sour cream.Cover and refrigerate until chilled, about 1 hour; this lets flavours blend.
Dixie
Fried Cabbage
INGREDIENTS:
3 slices bacon, cut into thirds
1/3 cup olive oil
1 tsp salt
1 tsp ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1/8 tsp white sugar
METHOD:
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Chicken and Tomatillo Chili
INGREDIENTS:
8 fresh Tomatillos husks removed and quartered
1 jalapeño pepper , halved and seeded
2 Tbls vegetable oil
2 Lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium onion, small dice
3 cloves garlic, minced
9 oz canned diced green chiles
2 tsp ground cumin
1 tsp ground coriander
3 1/2 cups chicken stock
1/2 cup chopped fresh cilantro
1 tsp salt
METHOD:
Make the flavor paste: Combine tomatillos and jalapeno in blender or food processor. Blend until thick and smooth -- about 1 minute. Set aside.
Brown the chicken: In a large Dutch oven, add oil and heat over medium- high heat. Once oil is hot, add the chicken and cook until brown -- 3 to 4 minutes. Remove and set aside.
Make the chili: Add onion to Dutch oven and sauté until translucent -- about 3 minutes. Add garlic, sauté 1 minute, and then add the chicken, chiles, cumin, coriander, broth, and flavor paste. Bring to a boil and reduce heat to low. Simmer uncovered for 45 minutes.
To serve: Stir in cilantro and salt. Serve hot with tortilla chips, if desired.
Grilled salmon, Havarti Zuchini sandwiches
INGREDIENTS:
8 fresh Tomatillos husks removed and quartered
1 Medium Zucchini
1 1/2 Tbls Mayonnaise
1 Tbls Pesto Sauce
1/2 Loaf Italian Bread cut in 8 slices
7 1/2 Oz Salmon flaked
4 Slices Havarti Cheese
2 Tbls Butter
METHOD:
Cut the zucchini in half crosswise then slice each piece length wise into 4 pieces. Combine mayonaise and pesto sauce and spread over one side of 4 slices of bread. Top each with 2 slices of zucchini , 1 portion salmon and 1 slice of cheese. Melt 2 tablespoons of butter in a large skillet or griddle and cook till golden using more butter as needed.
Bay Scallops With Orange and Saffron
INGREDIENTS:
1 lbs Bay scallops
1 orange
1 tomato, peeled seeded, diced
1/2 tsp saffron
1/4 cup white wine
2 Tbls parsley, chopped, save some sprigs for garnish
salt, to taste
pepper, to taste
1 Tbls butter
1 shallot, chopped
1/4 cup cream
METHOD:
Put scallops in a bowl.
Julienne a few strips of orange zest and save for garnish. Grate the orange and sprinkle over the scallops.
Juice the orange and pour over the scallops.
Add tomato, saffron, white wine, parsley, salt and pepper.
Marinate scallops for 2 hours or longer.
Melt butter in skillet and saute shallots.
Drain scallops, reserving marinade and cook scallops for 1-2 minutes. DO NOT OVERCOOK-remove scallops.
Add reserved marinade to skillet and cook until reduced to a glaze.
Add the cream; bring to a boil, stirring, and reduce to desired thickness.
Add scallops and stir to coat and serve immediately,
Creamed Spinach W/Mustard
INGREDIENTS:
1 lbs. Frozen Spinach
2-3 tsp your favourite mustard like wholegrain
1/2 cup Sour Cream
salt and pepper to season
METHOD:
Place the Frozen Spinach in a small saucepan. Warm and stir over a low heat for about 3-4 minutes until defrosted.Stir in the mustard and sour cream and simmer for 1-2 minutes until hot.Season well with salt and pepper. Serve quickly before the spinach looses its vibrant green
colour.
Kumquat Chutney
INGREDIENTS:
1 cup chopped kumquats (pureed)
1/2 cup raisins
1 tsp mustard seed
1 cup brown sugar
1/4 cup chopped almonds or pecans
1 cup vinegar
METHOD:
Cook chopped kumquats until tender. Drain and add raisins, brown sugar, mustard seed, nuts and spices. Stir and cook for 15 minutes. Add cup of vinegar and cook for an additional 15 minutes. Place in jars and refrigerate.
Portobello W/Tomato and Mozzerella
INGREDIENTS:
3 Tbls olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed gills removed
Sea Salt and freshly ground black pepper
3 Tbls extra-virgin olive oil, plus extra for drizzling
2 cloves garlic minced
3 small to medium sized vine ripened tomatoes, 1/2-inch dice
8 ounces fresh water-packed mozzarella, drained, 1/2-inch dice1/4 cup chiffinade fresh basil leaves
METHOD:
Start the Grill (medium-high heat). Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
Italian Mussels
INGREDIENTS:
1 cup dry white wine
1 cup chicken broth
Black Pepper
2 Lbs mussels, well cleaned
1 Tbls oil
1 large onion, chopped
1 28 oz can whole Italian-style tomatoes
3 garlic cloves, minced
Italian seasonings, to taste
Fresh chopped basil
Fresh chopped parsley
METHOD:
In a casserole, mix together dry white wine and chicken broth; pepper.
Bring to a boil. Add mussels, cover and simmer until shells open-up, shaking casserole from time to time.
Remove opened-up shells from broth; set mussels aside and reserve broth.
Throw away unopened shells. Strain cooking broth through a sieve, lined with a paper filter.
In a saucepan, heat oil; brown onion. Add Italian tomatoes, garlic, 1 cup [250
mL] reserved broth and Italian seasonings. Simmer for 15 minutes, uncovered. Remove from heat; mix in freshly chopped fresh basil and parsley, to taste.
Serve alone or over pasta.
Glazed Carrots
INGREDIENTS:
1/2 cup maple syrup
3 Tbls butter
1 lbs carrots, cooked and sliced
METHOD:
Simmer syrup and butter in skillet. Add carrots. Cook 10 minutes or until carrots are glazed, stirring frequently.
Couscous Salad
INGREDIENTS:
1 cup cous cous
1 1/2 cup very hot water
1 small cucumber, diced
1/4 cup Feta cheese
1/2 cup sliced black olives
1/4 cup chopped radishes
1/4 cup chopped almonds
1/4 cup olive oil
1 Tbls lemon juice
Dill and garlic to taste
METHOD:
Mix Dried couscous and hot water let stand 10 minutes, no more.
Mix Let stand one hour or more to absorb flavors.
Oriental Chicken with Rice Noodles
INGREDIENTS:
1.5 lb chicken breast
3 cloves garlic, chopped
1 shallot, chopped
1 tbsp chopped cilantro
1/2 tsp salt
1/4 tsp black pepper
1/6 cup coconut milk
1 tbsp fish sauce
1 tbsp chinese rice wine
1/2 tbsp soy sauce
1/2 tbsp peanut oil
1/4 lb rice vermicelli, soaked in warm water for 15 minute
1 thai pepper, seeded and thinly sliced
1/8 cup very finely julienned carrots
4 or 5 cilantro sprigs
METHOD:
Cut the chicken breasts into large pieces and set aside in a shallow bowl. In a mortar, combine the garlic, shallot, cilantro, salt, and pepper and grind together with a pestle to form a paste. Transfer the paste to a bowl and stir in the coconut milk, fish sauce, rice wine, soy sauce, and peanut oil. Pour the marinade over the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
Set a grill to high heat. Remove the chicken from the marinade and place on the grill, turning until browned on both sides, about 5 minutes. Lower the grill heat to medium, cover, and continue to heat the chicken until cooked through.
Just before the chicken is ready, bring a saucepan full of water to a boil. Add the rice vermicelli and cook until tender, about 1 minute. Drain, place in a bowl, Divide the noodles between two serving plates and arrange the chicken on top. Garnish with the chili pepper, carrots, and cilantro sprigs.
Grilled Sesame Chicken
INGREDIENTS:
4 chicken breasts medium boneless, skinless
1/4 cup sesame oil
1/4 cup apple cider vinegar
1/4 cup soy sauce
2 cloves garlic - crushed
1 tsp fresh ground pepper
1 tsp salt to taste
2 tsp toasted sesame seeds
METHOD:
Mix all ingredients except sesame seeds and marinate chicken 3 to 24 hours. Remove from the marinade. If you want to use the marinade for a basting sauce, then heat to boiling before using to kill any germs. Cook breasts over medium/hot coals for 4-6 minutes each side. If meat is placed on an already hot grill, each side will release from the grill grate when ready and you may then flip them over.
1-2 tsp toasted sesame seeds for serving When finished, sprinkle with 1 to 2 tsp of additional toasted sesame seeds and serve.
Catfish
Cakes
INGREDIENTS:
1 lb catfish fillets Cooked and chilled
1 green onion, finely chopped
1/4 tsp garlic powder
2 tsp prepared yellow mustard
2 Tbls Miracle Whip
1 tsp cajun seasoning
2 1/2 cups crushed Ritz crackers
1 egg, slightly beaten
black pepper to taste
2 Tbls fresh minced parsleyflour, for coating
oil (for frying)
METHOD:
In a large bowl mash the cooked catfish fillets.
Add in all remaining ingredients except flour; mix to combine (adding in
more Cajun seasoning if desired and salt and pepper to taste).
Shape into 8 patties. Place flour onto a plate then dredge the cakes
into the flour to coat on both sides. Heat oil in a skillet over
medium-high heat, then fry four cakes at a time in hot oil turning once
until golden brown (about 3 minutes on each side).
Place onto paper towels.
Chicken Gumbo
INGREDIENTS:
4 chicken breasts medium boneless, skinless
1/4 cup sesame oil
1/4 cup apple cider vinegar
1/4 cup soy sauce
2 cloves garlic - crushed
1 tsp fresh ground pepper
1 tsp salt to taste
2 tsp toasted sesame seeds
METHOD:
Sauté Chicken remove from pan
Sauté vegetables except tomato and okra add spices and stock bring to boil
whisk in slurry of cornstarch and wine return to a boil add chicken to soup with okra and tomatoes remove from heat
Open face Canadian bacon and Mushroom W/Provolone sandwich
INGREDIENTS:
6 Kaiser rolls
1 tablespoon Bacon; uncooked and chopped
2 tablespoon Onion; chopped
2 ounce Mushrooms; canned, sliced and drained
12 slice Canadian bacon; cut 1/4 inch thick
6 slice Provolone cheese
6 slice Green pepper
METHOD:
Split rolls, save tops to accompany the open-faced sandwiches. Set aside. Combine bacon, onion, and mushrooms in a 2 cup glass measuring cup. Cook uncovered in microwave oven about 2 minutes at HIGH or until onion is tender, stir once. Arrange 2 slices of Canadian bacon on each roll and top with bacon-mushroom mixture. Top with cheese. Place 1 green pepper ring on each cheese slice; sprinkle paprika inside of ring. Place sandwiches on paper towels or roast rack. Heat uncovered in microwave oven for 4 minutes on MEDIUM or until cheese starts to melt and meat is hot.
Pork
spread
INGREDIENTS:
1 lb pork fillet
fresh ground black pepper
pinch cayenne pepper
1/4 tsp nutmeg
1/2 lb best lard
1/4 pint boiling water
1/4 tsp arrowroot
2 bay leaves plus extra for garnish
METHOD:
Cut pork into 1 inch pieces, place in a bowl and season generously
with freshly ground black pepper. Add cayenne and nutmeg and mix well.
Place meat in a heavy based saucepan with the lard and bayleaves.
Add water and arrowroot, bring back to the boil then simmer gently for about 45 mins
or until the liquid has reduced by almost half.
Remove and toss away bay leaves. Lift out meat with a slotted spoon,
strain liquid and keep to one side.
Pass the meat through the finest blade of your grinder or put through
food processor. Place the minced meat into a bowl and beat in half of
the reserved liquid with a wooden spoon. Correct the seasoning and
spoon the mixture into ramekins, smoothing over the tops with back of
a spoon. Leave to cool.
If serving the same day, leave in fridge to cool until ready to serve.
If serving later pour over the remaining fat and allow to set over the
top of the meat mix. They will keep in fridge this way for up to 2
weeks. To serve, remove the top coating of fat, garnish with bay leaf
and serve with celery sticks as a scoop or roll a little in a lettuce
leaf and eat with fingers.
Virgin Pina Colada
INGREDIENTS:
7 oz pineapple juice
2 oz coconut cream
1 cup crushed ice
METHOD:
Add the pineapple juice, coconut cream and crushed ice to a blender; blend at high speed. Pour into a collins glass. Garnish with a maraschino cherry, a pineapple wedge, and serve.
Black Berkshire Pork
INGREDIENTS:
6 10 oz Black Berkshire pork Chops
1 cup finely chopped fresh pineapple
2 Tbls finely chopped purple onion
2 Tbls finely chopped green onion
1 Tbls finely chopped red bell pepper, optional
1 Tbls finely chopped fresh cilantro
1 Tbls honey
dash ground cayenne
2 tsp finely minced jalapeno pepper
juice of 1 fresh lime
1/4 tsp fresh ground black pepper
METHOD:
Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve With The Chops also great with grilled or broiled fish, chicken.
Preheat Grill.
Grill Chops to desired doneness. Serve with salsa on the side.
Butter Shortbread Cookies
INGREDIENTS:
1 lb. butter
1 1/2 c. sugar (Domino)
2 egg yolks
2 tsp. vanilla
4 c. flour
METHOD:
In a large mixing bowl cream sugar and butter until well mixed. Add egg yolks and vanilla and continue mixing. Add flour one cup at a time until all 4 cups are added. Dump on an
un-greased 17 x 11 cookie sheet press down evenly. Using a fork make holes all over cookies. Bake at 350 degrees for 25 minutes until golden brown.
Baked
Brie
INGREDIENTS:
1/2 (17.5 ounce) package frozen puff pastry, thawed
1-8 ounce wheel Brie cheese
1/4 cup sliced almonds
METHOD:
Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.
Broccoli Salad
INGREDIENTS:
5 cups fresh broccoli florets
1/2 cup raisins
1/2 toasted pine nuts
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, julienne
8 oz grated cheddar cheese
Dressing:
1 cup mayonnaise
2 tablespoons vinegar
1/2 cup sugar
METHOD:
Combine broccoli florets, raisins, pine nuts, crumbled bacon, red onion, and cheese in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.
Oven Fried Tahini Chicken
INGREDIENTS:
1/3 cup canned tahini
1/3 cup unflavored nonfat yogurt
3 tablespoons lemon juice
2 cloves garlic, minced or pressed
2 tablespoons minced parsley
1 cup herbed stuffing mix
1 tablespoon sesame seed
1 frying chicken (4 to 4 1/2 lb.) rinsed, cut up, and skinned
Lemon wedges, salt, and pepper
METHOD:
In a large bowl, combine tahini, yogurt, lemon juice, garlic, and parsley. In another bowl, mix stuffing with sesame seed. Coat chicken pieces with tahini mixture. Lift out and lay meatiest side in stuffing mix. Place pieces, crumbs up, in a single layer in a 10- by 15-inch pan. Bake in a 375 |degrees~ oven until meat at thigh bone is no longer pink (cut to test), about 45 minutes. Accompany with lemon wedges, salt, and pepper to add to taste.
