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Good Day Recipes
Jan 31, 2002 7:59 am US/Pacific
June 7, 2002
Russian Turkey Burgers
1 pound GROUND TURKEY
1/4 cup raisins
1/2 cup sour cream
1. In a medium bowl combine turkey and raisins. Shape into four patties.
2. Broil as desired until internal temperature reaches 160 to 165 degrees F. and juices run clear.
Mediterranean Turkey Burgers
Ingredients:
1 pound GROUND TURKEY
1/2 cup butter cracker crumbs
1 package (10 oz.) frozen chopped spinach, thawed and drained
1/3 cup chopped onion
6 tablespoons Dijon-style mustard
1/4 teaspoon salt
1/4 cup sliced roasted red peppers
4 ounces fresh mozzarella cheese, cut into 1-ounce
slices
Directions:
1. In large bowl, thoroughly combine turkey, cracker crumbs, spinach, onion, 4 tablespoons mustard and salt. Shape mixture into four patties. Chill 30 minutes.
2. Grill burgers over medium heat for 8 to 10 minutes on each side or until cooked through. Top each burger with 1 _ teaspoons mustard, 1 tablespoon red peppers and 1 slice of cheese. Cover grill; cook until cheese is melted. Serve on rolls if desired.
Approximate nutrient content per serving: 373 calories; 28gm protein; 21 gm fat; 13 gm carbohydrate; 911 mg sodium; 77 mg cholesterol.
Turkey Burgers Parmigiana
Ingredients:
1 package Foster Farms Lean Ground Turkey
1/4 cup plain bread crumbs
1 teaspoon Italian seasoning
1/4 cup finely chopped onion
5 tablespoons shredded Parmesan cheese
1 cup spaghetti sauce
5 tablespoons shredded mozzarella cheese
Directions:
Mix ground turkey, bread crumbs, Italian seasoning and onion. Shape mixture into 5 thin patties, each about 5 inches in diameter. Place 1 tablespoon Parmesan cheese in center of each patty; gently fold each patty in half over cheese. Press edges to seal. Spray large skillet with nonstick cooking spray or add 1 teaspoon vegetable oil. Place patties in skillet and cook over medium heat 4 to 6 minutes on each side or until turkey is no longer pink in the middle. Spoon spaghetti sauce over patties. Cover; heat 5 minutes or until sauce is hot. Top each patty with 1 tablespoon mozzarella cheese; let stand until cheese begins to melt. Serve with additional spaghetti sauce, if desired.
Basic Turkey Burgers
Ingredients:
2 pounds GROUND TURKEY
1 1-ounce package dried onion soup mix
1/2 cup ketchup or tomato juice
2 teaspoons prepared or dry mustard
1/2 teaspoon pepper
Directions:
1. In large bowl, combine turkey, soup mix, ketchup (or tomato juice), prepared mustard (or dry mustard) and pepper
2. Shape into 8 patties approximately 4 inches in diameter
3. Cook as desired until internal temperature reaches 160 to 165 degrees F. and juices run clear.
Approximate nutrient content per serving: 189 calories; 21 gm protein; 9gm fat; 6gm carbohydrate; 618 mg sodium; 83 mg cholesterol
June 5, 2002
Pizza Freta
Recipe for Multi-Purpose Dough (Use For Pizza Crust)
2 pkgs. active dry yeast
5 c.. warm water (105 degrees to 115 degrees)
1 1/2 T. salt
2 T sugar
About 12 c. flour
1/4 C. salad oil (olive oil)
Dissolve yeast in warm water. In large pan stir in sugar, salt, flour, then add oil. Beat until smooth. Stir in about 10 cups flour first, then add the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth, about 5 minutes. Cover with dish cloth, then use a blanket or a few towels. Place in warm place. Let rise about 1 1/2 to 2 hours. Dough is ready if an indentation remains when touched. Punch down dough; round up and let rise until almost doubled, about I hour. Punch down. Now it is ready to use. Cover tightly and refrigerate. It will keep about 1 week. This Multi-Purpose Dough is used for pizza, for Pizzielle Fritta (which is fried dough) and for the deep fried Calzone with Ham and Cheese. This dough makes about 10-12 medium pizzas, 8 large pizzas or about 40 Calzones. You can precook pizza shells for 10 minutes at 350". Wrap and freeze for later use.
June 3, 2002
Delicato Wine
Turkey Kabobs with Creek Salad
MARINADE:
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
2 tbls. Chopped fresh oregano
2 tbls. Chopped fresh mint
1 tbls. Minced garlic
1 tbls. Lemon-pepper
1 boneless, skinless turkey breast, about 2 lbs.
SALAD:
8 oz. Orzo, cooked according to package directions, warm
1/4 cup extra-virgin olive oil
2 tbls. Fresh lemon juice
1 cup finely chopped ripe tomatoes
1 cup finely diced baby summer squash
1/2 cup chopped green onions (white part only)
2 tbls. Finely chopped fresh mint
2 tbls. Finely chopped fresh Italian parsley
2 tsp. Finely chopped fresh oregano
2 tsp minced garlic
1/4 tsp. Crushed red pepper flakes
kosher salt
2 medium white onions
2 large bell peppers
extra-virgin olive oil
To make the marinade; In a small bowl whisk together the marinade ingredients.
Rinse the turkey breast under cold water and pat dry with paper towels. Cut into 1 _-inch chunks. Place in a large, resealable plastic bag and seal tightly. Turn the bag to distribute the marinade, place in a bolw, and refrigerate for 4 to 6 hours turning occasionally.
To make the salad: In a serving bowl toss the warm orzo with the olive oil and lemon juice. Add the remaining salad ingredients and mix well. Set aside at room temperature.
Cut the onions and bell peppers into 1 _-inch chunks. Remove the meat from the bag and discard the marinade. Thread the turkey and vegetables onto skewers. Lightly brush or spray with olive oil. Season with salt. Grill over Direct High heat until the meat is firm and the vegetables re tender, 6 to 8 minutes, turning once halfway through grilling time. Remove from the skewers and serve with the salad.
May 17, 2002
Jenny's Kitchen
Summer Strawberry Salad
With Raspberry Vinaigrette
Salad
1 lb. baby spring mix
1/2 cup pine nuts
1-basket strawberries sliced
1 avocado peeled and sliced
8 oz. Roquefort crumbled
Edible Flowers (optional)
Lay the lettuce on a platter. Sprinkle the pine nuts over the top. Lay the strawberry slices over the pine nuts and lettuce. Pour the vinaigrette over the salad. Garnish with the edible flowers.
Vinaigrette
1/2 cup raspberry vinegar
2 tablespoons balsamic vinaigrette
3 cloves minced garlic
3 strands Italian parsley chopped
Salt and cracked pepper to taste
1 cup extra virgin oil
Place the vinegar, garlic, and parsley in bowl. Mix well. Slowly add the olive oil in a steady stream whisking until completely emulsified. Add salt and cracked pepper to taste.
Blackberry Asparagus
Blanch and chill 2 pounds of asparagus. In a large flat bottomed bowl add 4 toes chopped garlic, juice from 2 fresh lemons, _ cup extra virgin olive oil, tablespoon lemon pepper, _ teaspoon of salt or to taste, _ cup of capers and chopped curly leaf parsley. Combine thoroughly. Coat each spear of asparagus by turning it over in the marinate. Lay the asparagus on a platter and coat a basket of rinsed and dried blackberries with the marinate. Place the berries on top of the asparagus and and pour the marinate over berries and asparagus.
Serves 8
Saturday, May 18, 2002
Shrimp and Scallops on Brie Quesadilla
Bon Appétit?s
Hyatt Regency Scottsdale Resort at Gainey Ranch
Kebob
2 U-12 Shrimp, peeled and deveined
2 Sea Scallops
2 Asparagus Spears
2 thinly sliced pieces of Panchetta
2 Tbsp. Olive Oil
Salt & Pepper to taste
Season shrimp and scallop with salt and fresh ground pepper. Use asparagus as a skewer and wrap with panchetta. Sauté over medium heat until golden brown, approximately 2 minutes on each side.
Brie Quesadilla
4 4-inch round Tomato Flour Tortillas
4 Tbsp. French Brie
1 Tbsp. Fresh Salsa
1 Tbsp. Olive Oil
Take 2 tortillas and top with 2 Tbsp. brie and 1/2 Tbsp. salsa. Sauté each in olive oil until golden brown. Place the other tortillas on top and sauté both sides.
Vegetable Slaw
1/2 cup Carrots, Julienne
1/2 cup Cucumbers, Julienne
1/2 cup Jicama, Julienne
1 Tbsp. Cilantro, Chopped
2 Tbsp. Walnut Dressing
Combine all ingredients with dressing.
Walnut Dressing
1 cup Olive Oil
1/2 cup Raspberry Vinegar
1/2 cup Toasted Walnuts, Chopped
1 tsp. Sugar
1 tsp. Honey
1/4 tsp. Cumin
Salt and Pepper to taste
Combine all ingredients and let set for 30 minutes. Place golden brown quesadillas on serving platter and top with vegetable slaw, sautéed shrimp and scallop kebobs. Drizzle with 1 tablespoon walnut dressing.
May 15, 2002
Chocolate-Bergamont Creme Brulee
Ingredients:
2-pints heavy cream
18 egg yolks
10 oz. Sugar
1- Vanilla bean, split
2- 3 bags of earl grey tea
3- 10 oz. Of finely chopped chocolate
Mix egg yolks and sugar, wisk well. Heat cream in large pot and add tea bags and vanilla bean and chopped chocolate. Heat till just before boiling, remove from heat. Add a little of the hot cream mixture to the eggs. Next, add the eggs back to the hot cream, mix well. Pour through fine seive, remove vanilla bean and tea bags. Pour into desired serving dish. Put in shallow baking pan and add water to 1/2 way up the side of dish. Put in oven for 20min-30min. Till set(bake at 350 degrees). Remove from oven for let come to room temp. Then chill well in refrigerator at least 3 hours. Remove from fridge, spread a thin layer of sugar over the whole top of brulee, burn with propane torch till dark amber color. If you don?t have a torch, turn oven to broil, place on sheet pan and broil till dark amber color, and bubbling.. Remove from fridge, spread a thin layer of sugar over the whole top of brulee, burn with propane torch till dark amber color. If you don?t have a torch, turn oven to broil, place on sheet pan and broil till dark amber color, and bubbling.
May 13, 2002
Weight Watchers Chili Con Carne
Makes 6 servings (1 1/2 cups each)
points 4
1 teaspoon olive oil
1 large onion, chopped
3 garlic cloves, chopped
1 (4 1/2 oz) can chopped mild green chilies
2 Tablespoons Cajun seasoning
1 pound ground chicken breast
1 (28 oz) can Italian peeled tomatoes, chopped
1 cup prepared salsa
1/2 water
1/4 cup chili powder
1 teaspoon sugar
1/2 teaspoon salt
2 (15-oz) cans red kidney beans, rinsed and drained
Method:
1. Heat a large nonstick saucepan over medium heat. Swirl in the oil, then add the onion. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the garlic, chilies, and seasoning. Cook until fragrant, about 1 minute. Add the chicken and cook, breaking up the chicken with a wooden spoon, until browned, about 8 minutes.
2. Add the tomatoes with their liquid, salsa, water chili powder, sugar, and salt; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 1 hour. Stir in the beans and cook until heated through.
Per Serving (1 _ cups) 247 cal, 4g Fat, 1g Sat Fat, 42 mg Chol, 1465 mg Sod, 31 Carb, 11 g fiber, 23 g Prot, 116 mg Calc.
May 10, 2002
The Elegant Garden and Afternoon Tea
Seafood Medley in French Pastry
Vol au vent
2 cups cleaned divined shrimp, 250 count
1 cup crab meat
1-1/2 cup imitation crabmeat
1/2 cup finely sliced green onions
1 cup chopped celery
2 tsp. fresh dill
1/2 tsp. each dried orange and lemon peel
1/2 tsp. sesame seeds
1/2 tsp. chopped fresh cilantro
1/4 tsp. ginger
1/4 tsp. fresh thyme
1 tsp. chopped fresh basil
1 tsp. chopped fresh parsley
salt and pepper to taste
1 cup Best Foods mayonnaise
8-10 Pepperidge Farms Frozen Puff Pastry Shells
Mix seafood in large bowl. Add and blend all ingredients except pastry shells. Bake puff pastry shells according to package instructions. Pull out center of the shell. Fill shell with crab mixture and garnish with additional dill.
Serves 8-10
May 8, 2002
Latin Rascal's Pescado Tacos
Marinade
6 Tbl. California chilies (ground dried)
3 Tbl. salad Oil
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cayenne
1/2 tsp. ground cumin
2 whole cloves garlic
1 dried bay leaf (broken in pieces)
1 pound boned, skinned, firm flesh fish,
1) mix ingredients in large bowl
2) rinse fish (pat dry) add to bowl
turn and coat w/marinade, cover
and chill 1hr-24hr
3) arrange fish in single layer 9x13 pan
4) broil 4 to 5 in. from heat for 5-10 min.
Jalapeno sauce
1 Cup mayo
3/4C sour cream
2 Tbl. water
2 Tbl. lime juice
1 peeled garlic clove
1/2C fresh cilantro
1/2 tsp. pepper
salt to taste
1-3 jalapenos
1) combine ingredients in blender utill whipped
May 6, 2002
Bucca De Beppo
Chicken Cacciatore
Cacciatore refers to food prepared "hunter-style," with mushrooms, onions, tomatoes, various herbsand sometimes wine. Chicken Cacciatore is the most popular dish prepared in this style.
Garlic Mashed Potatoes
Red Potatoes 2 lbs.
Soft Butter 1 lb.
Romano Cheese 5 ounces
Oregano 1 Tbsp.
Salt 3/4 Tbsp.
Chopped Garlic 3/4 cup
Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed.
Baked Chicken 1
Red onions, sliced 5 ounces
Capers 1 ounce
Mushrooms, quartered 7 ounces
Oregano 1 tsp.
Sherry 3 ounces
Marinara 16 ounces
Olive oil 3 ounces
Garlic 2 ounces
Bake chicken in a 360 degree oven until cooked completely through and golden brown in color. Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender. Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third. On a large platter, place a ring of mashed potatoes just inside the rim. Place chicken on the potatoes. Top chicken with sauce, serve to delighted guests and graciously accept their compliments.
May 3, 2002
Vallejo's Taqueria y Cantina
Authentic Mexican Food
Tequila Chicken Fajitas
1-1/2 oz.Olive oil
1/4 pd. Green bell peppers
1/4 pd. Red bell peppers
1 slice Jumbo onion
Salt, white pepper, black pepper and garlic salt to taste.
1-1/2 oz Tequila Rosita
3 tsp. Lime juice
1/4 pd. Chicken
First stir fry the vegatables for approximately 2-3 minutes. Then add the chicken and cook until chicken is ready. After everything is done add in the lime juice. Salt and pepper to taste. Vallejo?s cooks in a very authentic way so everything is to taste!
May 1, 2002
Rafael Quintanilla/KRCX 99.9 Radio Tricolor?
Flautas, 'a la "Tricolor!"
*Makes about 12 Flautas
3 medium size potatoes
12 regular size Corn Tortillas
Peanut Oil (or corn oil)
2 Cups of Fresh Cabbage (sliced)
4 Red Radishes (sliced 'in rounds')
1/4 cup of Mexican Sour Cream
12 Toothpicks
1 cup Salsa (Pref Homemade; Not Chunky)
Boil potatoes, skins and all, for about 25-30 minutes or until fully cooked. Let them cool. Once cool, peal off skins and discard. Place potatoes in a medium size boul and mash w "food masher" or fork. Mash potatoes until they have no clumps. Mix in a dash of salt, to your taste. That will be your flauta filling.
Pre-heat tortillas on skillet (comal) until warm and soft. Once warm, take about 1_ tablespoon of potato and place it in tortilla. Roll tortilla w/ filling, pin tortilla together w/ toothpick. This prevents filling from falling out when cooking.
Pre-heat oil in frying pan. Make sure oil is hot before placing flautas in pan, otherwise they will turn up 'soggy.' Place flautas in hot oil and fry for about 3-4 minutes or until golden brown. Once fried, place in cookie sheet w/ paper napkin to drain off excess oil.
Very important: "TAKE OUT TOOTHPICKS BEFORE SERVING- DO NOT FORGET!!!" Otherwise, you will be eating food and wood, together!!! Not a good thing!
Place Flautas on plate (you choose how many you want to eat), and garnish with sliced cabbage, slices of radishes, and topped with crumpled cheese and Mexican Sour Cream. Give it extra flavor by pouring some (or lots) of Homemade salsa over the Flautas.
April 29, 2002
Strawberry Spinach Salad
Strawberries, toasted almonds and a tangy dressing make this refreshing salad simply unforgettable.
Prep time: 20 minutes Bake time: 10-12 minutes
Dressing:
1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
2 teaspoon poppy seeds
Salad:
1/4 cup sliced natural almonds, toasted
8 ounces (11/2 cups) strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges (1/4 cup)
1 package (6 ounces) baby spinach
1. For dressing, zest lemon using Lemon Zester/Scorer to measure 1/2 teaspoon zest. Juice lemon using Juicer to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in Small Batter Bowl. Whisk until well blended using Mini-Whipper. Cover; refrigerate until ready to use.
2. Preheat oven to 350°F. For salad, spread almonds in single layer over bottom of Small Bar Pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan.
3. Hull strawberries using Cook's Corer(tm); cut strawberries into quarters.
4. Score cucumber lengthwise using lemon zester/scorer; remove seeds using The Corer(tm). Using Ultimate Slice & Grate fitted with v-shaped blade, slice cucumber; cut slices in half. Slice onion into thin wedges.
5. Place spinach in large serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat using 3-Way Tongs. Sprinkle with almonds. Serve immediately.
Tecate Grill
Achiote Chicken Salad
Condimento Achiote: A seasoning paste usually available in 3-1/2 or 14 oz. blocks. Made from crushed annatto seeds and seasoned with garlic, oregano, and cumin.
Black Beans: Boiled with green chile & onion. Seasoned with garlic & black pepper & salt. Fat Free
Mexican Rice: A traditional recipe. Tecate uses vegatable oil instead of chicken stock.
Charbroiled Chicken: Boneless, skinless thighs in a orange juice/garlic marinade. (If it comes up, they prefer thighs because they are moister and more flavorful than breasts).
Marinated Red Onions: Sliced thin and marinated in orange juice with a little red wine vinegar, whole Mexican Oregano and salt.
Assembly:(Measurements are by weight)
Large Plate
Mexican Rice - 3 oz spread evenly over the plate
Diced Hearts of Romaine (approx 1-1/2" squares) - 5 oz.
Sliced Charbroiled Chicken - 3oz
Shredded Carrots - approx. 3/4 oz
Cold rinced Black Beans - 3oz
Marinated Red Onions - 3oz
Fresh Diced Tomatoes - 2oz
Sliced Avacado - 1/4 avacado
Achiote Salad Dressing - 2-4 fl oz (to taste)
Achiote Vinaigrette
(Makes 8 fl oz)
Water 3 tbsp (1-1/2 fl oz)
Salad Oil 1/2 cup (4 fl oz)
Rice Wine Vinegar, seasoned 1/4 cup (2 fl oz)
Achiote Condimento 1-1/3 tsp
Good Seasons Italian Spice Mix 1 package
Paprika 1 tsp
Black Pepper 1/3 tsp
Preperation Steps
1. Add all ingredients to an electric blender and blend for approx. one minute or until dressing is completely emulsified.
2. Transfer to a container with a tight fitting lid and refrigerate.
April 22, 2002
Asparagus and Soba Noodle Salad
serves 6
Dressing:
2/3 cup rice wine vinegar
1/2 cup vegetable oil
2 tbsp. sesame oil
2 tbsp. chopped pickled ginger
1 tbsp. sugar
1/2 tsp. ground white pepper
Salad:
6 oz. soba noodles (buckwheat noodles)
1 lb. asparagus, cut into 1-inch pieces and cooked
1 large red bell pepper, julienned
3 green onions, sliced
1/2 cup roasted cashews
1 tbsp. sesame seeds, toasted
4 cups shredded napa cabbage
Combine dressing ingredients in a small bowl and set aside. Cook noodles according to package directions, being careful not to overcook. Rinse with cold water and drain well. Place in a large mixing bowl. Add asparagus, bell pepper, green onions, cashews and sesame seeds. Toss. Add dressing to taste. Serve on a bed of napa cabbage.
Note: Somen noodles may be substituted for soba noodles.
April 12, 2002
Piatti
Strawberry-Rhubarb Crisp
Filling:
8 strawberries - sliced
1 cup rhubarb - diced
1/2 cup sugar
1/4 cup butter - softened
1/4 cup flour
Toss all filling ingredients together & cover with topping. Bake 350 degrees (F) for approximately 30 minutes.
Topping:
1.5 oz. Brown sugar
1.5 oz. Granulated sugar
3 oz. Butter Cold & chopped into small pieces
Dash salt
3 Tbs. Cinnamon
5 oz. bread flour
3 oz. Choppenuts
April 8, 2002
Zen Toro
Delta Spring Asparagus with Sesame Soy Dressing
1 Bunch Medium Asparagus
2 Qt.Water
1 Tbs.Salt
Bring water to boil with salt. Cook asparagus to crunchy texture and remove from heat. Drain water and cool off with cold water. Set aside.
Dressing:
1 oz.Sake
1-1/2 Tbs. Sesame seeds, Black and white toasted
2 oz.Sesame oil - use 100% sesame oil
1-1/2 Tbs.Sugar
2 oz.Soy sauce
1 Tsp.Dashi powder
Mix all the ingredients in a bowl. Toss with cooked asparagus. Serve as a salad.
April 5, 2002
Hot & Spicy Café New Orleans
Crab Cakes
1 finely chopped Red Bell Pepper
1 finely chopped Green Bell Pepper
1/2 finely chopped Yellow Onion
4 stalks, finely chopped Celery
1 cube Butter
1 teaspoon Salt
1 teaspoon
Cayenne
1 teaspoon Onion Powder
1 teaspoon Concentrated Clam Base
1 pound Crab Meat
1 cup Roux (Milk based)
Panko or Bread Crumbs
Directions:
1. Using a food processor, chop vegetables very finely.
2. Sauté in butter until vegetables are translucent.
3. Add seasonings.
4. Let Cool.
5. Blend in roux and enough panko to hold mixture together.
6. Add crab to mixture. Blend well.
7. Form into cakes. Fry in hot oil until golden brown?approximately 2 minutes on each side.
Basic Roux
The roux is the basic thickening agent and flavor binder for all Cajun food. A good roux is the secret for a flavorful sauce.
3 Tablespoons Oil( the kind of fat or oil can vary depending
on the flavor you desire in the roux)
3 Tablespoons Flour
(Basically equal parts oil and flour.?this can vary from recipe to recipe.)
Directions:
1. Melt fat in heavy skillet. Stir in flour.
2. Continue to stir over low heat until flour turns brown.
Light roux = light brown
Medium roux = medium brown
Dark roux = dark brown
The slow dry heat affects the starch molecules in the flour and develops a nutlike flavor that gives body to the sauces. It also reduces the thickening power of the flour.
Lemon Cream Sauce
1 Tablespoon Butter
2 Tablespoons Red Bells, finely chopped
Green Onions, finely chopped
1 Tablespoon Red Onion, finely chopped
1 Cup Water
1/4 Cup Lemon Juice
1- 2 teaspoons Corn Starch
1/2 Cup Cream
1/4 teaspoon Seasoning Salt, garlic powder and onion powder.
Directions:
1. Saute vegetables in butter until tender.
2. Add water and seasonings. Cook until vegetables are real soft.
3. Add lemon juice and corn starch to thicken.
4. Stir in cream. Heat through.
5. Sever with crab cakes.
April 3, 2002
The Dave's Bachelor Louisiana Shrimp and Scallop Boil
2 lb Medium size Shrimp, unpeeled
1 lb Large Scallops
3 lb Red skin Potatoes
1 Smoked sausage, Kielbasa or Andouille, cut into 2 in. pieces
30 Mushrooms
1 pkg Baby Carrots (peeled)
2 ears Sweet corn, halved
2 Med Onions, peeled and quartered
Seasonings: "THE HARD WAY"
2 tsp Black peppercorns
2 tsp Mustard seeds
2 tsp Dill seeds
2 tsp Coriander seeds
2 tsp Whole cloves
3 Whole Bay leaves
1 small Piece of fresh ginger
1 tsp Cayenne Pepper
2 Tbl Coarse salt
EASY WAY!!!!
GO TO THE STORE AND BUY A BAG OF CRAB AND SHRIMP BOIL (ZATARAIN'S IS WHAT I USE)
Place all of the seasonings in a large piece of cheesecloth and gather the cloth just above the seasoning mix to make a ball and tie the remaining cloth into a knot. Cut off the excess leaving about three inches above the knot so the bag will not come open during use.
Bring 6 quarts of water to boil. Add the seasoning or the purchased seasoning package. Add the potatoes and carrots and return to a boil and allow to cook about 10 minutes. Add the sausage, sweet corn, mushrooms and onions returning again to a boil. Cook 10 additional minutes or until the potatoes are tender. Remove the potatoes, corn and sausage with a large slotted spoon. Add the shrimp and scallops and cook 3 to 5 minutes. Shrimp will turn pink/orange when cooked. When shrimp are cooked, place a large amount of ice into the pot to stop the shrimp and scallops from cooking. leave shrimp and scallops in the pot for 10 more minutes so they can absorb more seasoning.
If you want the shrimp and scallop boil to be spicier add more cayenne pepper and Cajun seasoning to the water before you boil anything.
March 25,2002
Sunrise's sweet and simple stirfry
Ingredients
1 7oz package veat vegetarian gourmet ? bites
(meat substitute available at sunrise natural foods)
1 16 oz package sea point farms edame veggie garden blend
(a soy and vegetable blend available at sunrise natural foods)
1 cup a.c. brand sweet chilli sauce
2 tbs spectrum organic olive oil
Lundberg organic sushi rice
Directions
Heat 1 tbs oil in pan on high heat. Add 1 package veat, cook until each side is browned, add 1 tbs oil, edamame veggie garden blend, and 1 cup sweet chiilli sauce. Cook on high heat for 5-6 minutes. Serve over rice. Season with salt, pepper, or any of your favorite seasonings to taste.
March 20, 2002
Dinner & A Movie
Cashew's Clay Pot Chicken
Serves 6 to 8.
2/3 cup Kikkoman Roasted garlic Teriyaki Marinade & Sauce
1/2 cup fresh orange juice
2 tablespoons dry sherry
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon five-spice powder or 5 star anise
1 medium onion, sliced thinly
3 pounds boneless, skinless chicken thighs
1 cup roasted cashews
Orange zest and thinly sliced scallions, for garnish
1 killer right hook
1. Combine the roasted garlic teriyaki marinade & sauce, orange juice, sherry, sesame oil, pepper, five-spice powder and onion in a large glass or ceramic bowl. Add the chicken & toss well to evenly coat all pieces. Cover and refrigerate at least one hour, overnight if possible. (A longer marinade will yield a more flavorful and tender finished product).
2. Presoak clay pot in water according to manufacturer instructions. (Usually 10-20 minutes).
3. Transfer the chicken, marinade and cashews to the clay pot. Cover and place in a cold oven. Set oven temperature to 475 degrees F. and cook 45 minutes.
4. After 45 minutes, reduce heat to 350 degrees F.; remove lid and continure cooking uncovered for the final 15 minutes.
Garnish with orange zest and scallions. Serve with basmati rice and as much punch as you can handle.
Dinner & A Movie
"Hobbit Forming" Rings of Fire
Serves 4 to 6
1 quart buttermilk
2 tablespoons sambal hot chili sauce
2 tablespoons Kikkoman Lite Soy Sauce
2 pounds Vidalia, Texas Sweet or Maui onions
4 cups panko (Japanese-style bread crumbs) or plain dry breadcrumbs
2 tablespoons sesame seed
1 tablespoon cayenne
2 teaspoons salt
2 cups all-purpose flour or self-rising flour
Peanut oil, for frying
Kikkoman Teriyaki Marinade & Sauce, for dipping
1. In a large glass or ceramic bowl, combine the buttermilk, chili sauce and lite soy sauce.
2. Cut onions into 1/4"-1/2" rounds. Separate into individual rings & submerge in buttermilk mixture, stirring to coat. Cover and refrigerate at least 1 hour, overnight if possible. (A longer marinade will yield a more flavorful & tender finished product).
3. In a second large bowl, combine the panko, sesame seed, cayenne & salt. Measure the flour into a medium-size bowl.
4. Remove the marinated onions & reserve the buttermilk mixture. Using just one hand, toss a small handful of the marinated onions in the flour; shake off excess & plunge into the buttermilk mixture. Toss dipped onion rings in the panko mixture; shake off excess and set aside until ready to fry.
5. In a deep fryer or large, heavy saucepan, heat 3"-4" of peanut oil to a temperature of 360 degrees F.
6. Working in small batches, add the onion rings to the hot oil. Fry until crisp & golden, about 60 seconds. Remove with slotted spoon or tongs and drain on paper towels.
7. Dunk lightly in teriyaki marinade & sauce and eat as though your life depended on it. Make sure to save room for some troll house cookies.
* If using self-rising flour, omit salt.
Dinner & A Movies
Russell?s Succulent Mussels
Serves 4
5 pounds blue mussels
3 tablespoons olive oil
1 thumb-sized piece of ginger, sliced thinly
2 tablespoons thinly sliced garlic
1-2 jalapeno peppers, seeded and chopped
1 teaspoon curry powder
1 cup clam juice
1 cup dry white wine
1/2 cup water
1/4 cup Kikkoman Soy Sauce
1 tablespoon rice vinegar
1/2 chopped scallions
1 tablespoon lime zest
1/4 cup chopped cilantro
1/4 cup chopped mint
Lime quarters, for garnish
1.Scrub mussels well under cold water; pull out and remove any visible beard. Pick through & discard any mussels that are not tightly closed.
2. In a wok or large saucepan over medium heat, heat the oil and saute ginger, garlic and jalapeno until soft and fragrant.
3. Add the cury powder, clam juice, white wine, water, soy sauce and rice vinegar; increase heat to high and bring the mixture to a boil.
4. Add the scallions, lime zest and mussels; cover and cook until mussels have opened, about 6 minutes, stirring occasionally. (Discard any that have not).
5. Transfer to bowls; garnish with cilantro, mint and lime quarters.
6. For dessert may we suggest fresh pi (cut into 3.14153 pieces, of course).
Shasta Sunset Rack Of Lamb
Shasta Sunset Dinner Train
Rack of lamb (eight ribs)
2 tbsp chopped garlic
2 tbsp dried rosemary
Fresh ground pepper and salt
Mint Sauce:
1 jar mint jelly, heat and thin with beef stock
Peanut Sauce:
1 can coconut milk
Sprinkle with cayenne pepper
Peanut butter to thicken
Combine herbs, salt and pepper and rub the lamb before brazing in pan for 2 minutes on each side to sear. Finish in a 400 degree oven for 8 to 10 minutes.
To serve, place lamb on top of Peanut Sauce and serve Mint Sauce in bowl on the side, garnish with Rosemary sprigs.
March 11, 2002
Isadore's
Tournadoes Isadore
Lightly flour two medallions of filet mignon, pan sear in clarified butter, remove from pan and place on serving dish. Pan sear two large Gulf prawns in clarified butter with garlic, lemon, white wine, scallions, capers & heavy cream. Salt and white pepper to taste. Serve over filet medallions.
March 08,2002
Maple Banana Fritters
1 cup dark amber maple syrup
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1 tablespoon vanilla extract
4 ripe banana; peeled
2 tablespoons lemon juice
Preheat oven to 250 degrees
In a saucepan bring maple syrup to gentle boil, reduce heat and let simmer and cook for 10 minutes until thick and will coat the back of a spoon. Remove from heat and let cool enough to pour into a serving container. In a deep frying pan, add 2 inches of oil and heat to 350 degrees or until drop of batter imediately rises to the surface. While oil is heating, sift together in bowl the flour, baking powder and salt. Beat eggs in a separate bowl and add to dry ingredients. Add milk and vanilla to batter and mix until all ingredients are incorporated and it has a pancake batter-like cocsisitency. add additional milk a little at a time if needed. Cut bananas into 2 inch size pieces and toss in a bowl with lemon juice. Coat banana pieces with the batter and drop into hot oil. Cook until golden brown. remove and drain on paper towel.
March 13, 2002
APRICOT SYMPHONY TRIANGLES
Ironstone Vineyards
1 cup Ironstone "Obsession" (or other white wine)
8 ounces dried apricots, chopped
1 cup sugar
2 ounces ginger, peeled and chopped
1 each lemon, juiced
4 ounces white chocolate, sliced
1/2 pound butter
12 each filo dough, sheets
8 each amaretti cookies, crushed
Melt 3/4 of the butter, reserve the remaining 1/4.
In a small saucepan boil Obsession Wine, sugar, apricots, ginger and lemon juice. Reduce by 1/3, cool.
Remove apricots and ginger (discard ginger) reserve apricots and resulting sauce separately.
Lay out 1 sheet filo and lightly brush with melted butter. Lightly sprinkle with crushed cookies. Put second sheet on top of buttered first sheet butter and sprinkle. Put third sheet on top and butter, cut resulting 3-ply square into 6 equal strips. Repeat with remaining 3 sheets.
Reserve 2 tablespoons of the apricots and the white chocolate for garnish.
Divide the apricots and chocolate evenly and place it in the lower left corner of each filo strip and triangularly fold like a flag (get the corners as tight as you can so the chocolate won?t leak out when cooked). Brush with melted butter.
Bake on parchment paper at 375 degrees for 5 minutes or until golden brown.
Reheat sauce and add remaining whole butter stirring until butter is incorporated.
Arrange 3 triangles on each plate and drizzle with sauce, sprinkle garnish of apricots, chocolate and remaining cookies around the plate. Serves 12
March 11, 2002
Vegetable-Walnut Tart with Feta Cheese
1 cup Diamond Walnuts
3/4 cup (about 3 ounces) crumbled Feta cheese
2 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
salt
freshly ground pepper
1 frozen puff pastry sheet (half of a 17.3-ounce package),
thawed as package directs
1 egg, beaten
1 small zucchini (3 to 4 ounces), thinly sliced
2 medium tomatoes (about 12 ounces total), sliced
1/2 cup Diamond walnuts, chopped
Preheat oven to 350°. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 10 to 12 minutes. Let cool. Increase oven temperature to 375°.
In a food processor or blender, whirl walnuts, cheese, butter, parsley, and oregano, pulsing the machine on and off until walnuts are finely chopped and mixture is well blended. Season to taste with salt and pepper.
On a lightly floured surface, roll pastry into a 10-inch square. Cut a one inch border and fold dough over diagonally to form an edge. Seal in place with a light brushing of water. Place on a lightly buttered or parchment-lined baking pan.
Spread nut mixture evenly over the base. Alternate zucchini and tomato slices on top, overlapping slightly. Season with pepper and sprinkle with extra chopped walnuts. Bake until pastry is puffed and golden and topping is heated through, 20 to 25 minutes. Cut into 4 squares.
Serves 4.
March 1, 2002
Buffalo Chicken Salad
Prep and Cooking Time: 45 minutes
Makes: 4 servings
1-1/4 lb. boneless-skinless chicken breasts
4 tablespoons your favorite hot sauce, mild or screaming hot
1 tablespoon lemon juice, Bourbon, Whiskey
1/2 teaspoon light salt
For the salad:
6 cups ice burg or Romaine lettuce
1 cup thinly sliced hothouse or American cucumber
1 cup thinly sliced celery
1 cup diced colored bell pepper, red, yellow, orange, or green
1 cup shredded carrot
2 cups cherry tomatoes, 9-14 oz.
4 tablespoons finely chopped parsley (optional)
2 cups garlic croutons (optional)
*Time savers: use 1 (9 or 10 oz.) bag ready-to-eat lettuce; use pre-shredded carrot in a bag.
Method:
1. Preheat the grill. If you have a grill with a variable temperature control, set it to medium high (one or two steps below high) or to about 350-400 degrees F.
2. Make the marinade paste. In a 1-cup bowl, mix the hot pepper sauce, lemon juice and salt thoroughly with a fork. Set aside until ready use.
3. Flatten and marinate the chicken. Spread a large piece of plastic wrap on a flat work surface. Arrange the chicken breasts in a single layer of plastic wrap. Cover the breasts with another large piece of plastic wrap. Pound the breasts with the bottom of a large heavy skillet, flat side of a meat mallet, or rolling pin until flattened to about 1/4" to 1/2" thick.
- Place the chicken in a 1-gallon zipped freezer weight storage bag, a 1-quart airtight container, or a shallow square glass dish (8" x 8" x 2").
- With your fingertips, smear the marinade onto all sides of the flattened meat. Zip the bag closed, or cover the container or dish and marinade in the refrigerator for 20 minutes or up to 24 hours.
4. Prepare the salads. Put equal amounts of the lettuce on 4 dinner plates.
- Thinly slice the cucumber, celery, and bell pepper.
- If you are not using pre-shredded carrot, grate using a food processor fitted with a medium sized shredding disk, or use a hand carrot grater.
- Arrange equal amounts of all the sliced vegetables and the cherry tomatoes on top of the lettuce leaving the center free for the chicken. If not serving immediately, cover each plate tightly with plastic wrap and store in the refrigerator for up to 8 hours.
- Chop the parsley (optional) and refrigerate in a tightly covered dish until serving time.
5. Grill the chicken. As you remove each piece of chicken from the marinade, spray it lightly with a canola oil or fat-free cooking spray and place it on the grill. Grill the chicken according to the times below until interior temperature reaches 160 degrees F or an instant read thermometer. The meat should be no longer pink in the center and all of the juices run clear when pricked with a tip of a knife.
Grilling Times:
Two sided Contact Grill: Chicken 4-6 minutes
All other grills?electric, stovetop, gas, or charcoal: Chicken 8-12 minutes. Turn the chicken half way through the grilling time. Grills with covers may be covered half way through the grilling time.
6. To serve, after allowing the chicken to rest for 2-3 minutes after coming off the grill (this allows the juices to settle), cut each piece across the grain into 1/2" wide strips. Lay equal amounts of chicken in the center of the lettuce and sprinkle with garlic croutons and onions. Drizzle with 1/4 cup of the dressing and sprinkle with 1 tablespoon of chopped parsley. Serve immediately with corn bread, or corn muffins.
Homemade Blue Cheese Dressing
This dressing can be made up to 5 days in advance of serving if refrigerated in an airtight container.
Prep and CookingTime: 5-10 minutes
Makes 1-3/4 cups, or 7 (1/4-cup) servings
3/4 cup low-fat or non-fat mayonnaise
1/2 cup low-fat or non-fat sour cream
1/4 cup low-fat buttermilk
1/2 teaspoon garlic powder
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2 tablespoons thinly sliced green onions
3 oz. (1/2 cup) crumbled blue cheese
Light salt and freshly ground pepper to taste
1. In a 3 cup bowl, whisk the mayonnaise, sour cream buttermilk, garlic powder, vinegar, lemon juice, green onions, blue cheese and salt and pepper to taste.
2. Cover and refrigerate until serving time. |
More Recipes of the Week Stories:
Good Day Recipes
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