Red Lobster Grilled Salmon with Vinaigrette & Asparagus

4 eight- to ten-ounce pieces of fresh salmon fillets, skinless
1/2 cup canola oil
McCormick's Season All
1 lb. fresh asparagus spears, medium size
Sun-dried tomato basil vinaigrette (recipe below)
4 portions of your favorite savory rice recipe
(Red Lobster suggests a wild/white rice blend)

Grilled Salmon:

Lightly brush both sides of fillets with oil and season with
McCormick's Season All.

Pre-heat grill to medium-high heat and grill fish for 4-5 minutes
until well marked.

Turn fish over and continue grilling another 5-6 minutes or until
your fresh fish preference is reached.

Grilled Asparagus:

Measuring from the tip, cut stems off about 5 inches down. Discard
stems.

Toss asparagus in 3 tbsp. oil; add salt and pepper to taste.

Grill asparagus for about 1 minute, then roll and grill another
minute or until tender.

To Serve:

Place a heaping portion of rice on the center on a large dinner
plate. Place fish leaning on half of the rice. Place asparagus
next to fish and rice. Pick two pieces of asparagus and criss-cross
over fish. Spoon two ounces of warm vinaigrette over fish.
Serve with a lemon wedge.


 

Sun-Dried Tomato Basil Vinaigrette: (Yield: 8 ounces)

6 ounces canola oil
2 ounces red wine vinegar
2 ounces sun-dried tomatoes in oil, finely chopped
1/2 cup chopped fresh basil
2 tbsp. red onion, diced
1 tsp. fresh garlic, minced
Salt and pepper to taste

In a large bowl, mix canola oil, red wine vinegar, sun-dried
tomatoes, fresh basil, red onions and garlic.

Using a wire whip, mix ingredients until incorporated.

Whip in salt and pepper to taste and warm slightly.

Makes 4 Servings

Source: Red Lobster


Until Next Time... Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies:
Click For Details

PPS- Forward this email to a friend or tell them to sign up at:
Click For Details

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
RECOMMENDED:

 

1) Grab The Essential Collection Of Seafood Recipes.

New cookbook features over 200 new and classic seafood and
shellfish recipes. Prepare perfect nutrient-rich seafood dishes
for your family that feature fresh and vibrant flavors:

 

At Ruth's Chris Steak House they make a delicious bread pudding but
 

after feasting on one of their mouth-watering steaks, I'm always way too

stuffed (and feeling too guilty lol) to order it. I prefer to prepare
this rich and decadent dessert at home since I can keep control of
the portion size.

This traditional Southern dessert is made with bourbon laced French
bread and is topped with a whiskey cream sauce. This dish has been
featured on the Ruth's Chris menu for decades and once you taste
it, you will understand why.

Enjoy!

=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=

 

Ruth's Chris Steak House Bread Pudding

1 stick sweet butter
1/2 cup light brown sugar
1 tbs vanilla extract
1/2 quart milk
1/2 cup raisins
1/2 tbs cinnamon
a pinch of nutmeg
a pinch of salt
1 tbs bourbon
6 eggs, beaten
1 1/4 cups sugar
1 8 oz loaf French bread cut into 1/2-inch cubes
1 small apple, peeled, cored and cut into 1/2-inch dice
1/2 quart half & half
vanilla ice cream as needed

Combine sugars and divide in half. Add cinnamon, eggs, vanilla,
bourbon and salt to half of the sugar.

In a saucepan, combine milk, half & half and butter with the other
half of the sugar and bring to a boil.

Whisk milk mixture into egg mixture, add raisins and apples. Add
bread cubes and let stand until soaked through to center.
Stir in a few raisins from the bottom and sprinkle a few on top.

Pour into buttered baking dish (8 x 10 x 3 inches) and bake at 375°
for 45 minutes. Serve warm with vanilla ice cream. Top with
whiskey sauce.

SWEET CREAM SAUCE

2 cups heavy cream
1 1/2 cups sugar
8 egg yolks (whites discarded)
1 tsp vanilla extract

Place cream and 3/4 cup sugar in pot. Mix well and heat until it
starts to boil.

Place egg yolks, remaining sugar and vanilla in separate bowl.
Mix until well blended.

Whisk simmering cream into egg mixture and mix well.

Transfer mixture into double boiler for 8-12 minutes, stirring
constantly.

Pass through strainer and cool.

WHISKEY SAUCE

2 cups Sweet Cream Sauce
3 tbs Jack Daniel's

Measure out sweet cream and Jack Daniel's and whip together well.

Refrigerate.

Makes 4 Servings

Source: Ruth's Chris Steak House
 

 

The last time I was in Los Angeles I had the pleasure of dining at
Taix French Restaurant. This restaurant has been an LA institution
for over 30 years and features old-fashioned ambiance and service.
The food is absolutely delicious.

The split pea soup I ordered at Taix was the best I ever had.
Today's secret recipe will have you recreating this classic recipe
at home in no time.

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

 

Taix's Split Pea Soup

1 onion, chopped
3 carrots, peeled and chopped
2 ribs celery, chopped
1/4 head cabbage (1/2 pound), chopped
2 cloves garlic, chopped
1/2 teaspoon dry oregano
3 quarts vegetable broth
2 1/2 cups dried green or yellow split peas
2 teaspoons kosher salt, or to taste
1/2 teaspoon ground white pepper, or to taste
1 teaspoon Worcestershire sauce, or to taste

In a 6-quart heavy-bottomed pot, combine the onion, carrots,
celery, cabbage, garlic, oregano and vegetable broth. Bring to a
boil over high heat, then reduce the heat, loosely cover and simmer
until the vegetables are tender, 45 minutes to an hour.

Stir in the split peas and bring back to a simmer. Cover loosely
and continue to cook, stirring occasionally, until the peas have
softened and started to break down, about 1 1/2 hours, thickening the
soup. Add additional water if needed to thin the soup (we added 2
additional cups after 1 hour). This makes about 3 quarts of soup.

Season with the salt, white pepper and Worcestershire sauce, and
let the soup simmer for a few more minutes to marry the flavors.
Taste and season again as desired.

Source: LA Times
 

I have some delicious St. Patrick's Day recipes for you to try this
weekend.

One of my favorite Irish dishes is beef and Guinness stew. This
hearty stew is made with lean boneless beef that's cooked with
carrots and flavored with Guiness beer. Simmering it for about 2 hours
makes the meat and vegetables fork tender and absolutely delicious.

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

 

Beef & Guiness Stew

2 lbs. lean stewing beef
3 tablespoons oil
2 tablespoons flour
Salt
Freshly ground pepper
Pinch of Cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed
2 tablespoons tomato puree
1 1/4 cups Guiness stout
2 cups carrots, cut into chunks
A sprig of thyme

Trim the meat of any fat or gristle, cut into 2 inch cubes and toss in a bowl with 1 tablespoon of oil. Season the flour with salt,pepper and cayenne. Toss the meat in this mixture.

Heat the remaining oil in a wide frying plan over high heat. Brown
the meat on all sides. Lower the heat, add onions, crushed garlic
and tomato puree to the pan. Cover and cook for about 5 minutes.

Transfer the contents of the pan to a casserole and pour some of
the Guiness into the pan, bring to a boil and stir with a wooden
spoon to dissolve the caramelized meat juices in the pan. Pour this
onto the meat, add the remaining Guiness, carrots and thyme. Stir,
taste and add salt, if necessary.

Cover the casserole and simmer very gently until the meat is tender
- 2 to 3 hours (or place in a 300 degrees F oven for 2 to 3 hours).
Taste and correct seasonings.

Scatter with lots of chopped parsley and serve with plain boiled
potatoes or Colcannon.

Serves 4 to 6

 

Source - The Recipe Secret Forum

Want more St. Patrick's Day recipes? Then check out these great
Irish recipes on our forum:

- Irish Soda Bread

- Corned Beef & Cabbage

- Irish Coffee

- Savory Red Cabbage & Potatoes

Find these recipes and many more our Recipe Exchange Forum:

Click For Details

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

 

Lavo Fried Oreo Zeppole

20 oz all purpose flour
4 oz granulated sugar
1 tbsp baking powder
Dash of salt
3 whole eggs
3 cups of club soda
6 Oreo cookies

Mix all dry ingredients in mixing bowl. Whisk eggs and club soda together, then whisk into dry ingredients until well blended.

Chill in refrigerator.

Dip Oreo cookies into batter and fry until golden brown in 350
degree F oil. When cooked, place on paper towel.

Arrange on long narrow plate, sprinkle with confectionery sugar and
chocolate syrup.

Lavo Milk Shake

7 oz vanilla ice cream
1 oz milk
1 oz heavy cream

Put all ingredients in a high-speed blender and whip on high speed
for 20 seconds. Pour into sundae cup and garnish with an Oreo
cookie.

Serves 1
 

Spring Pea and Cabbage Slaw with Old Bay (recipe by Daniel Holzman of The Meatball Shop)

Yields: about 4 C

Ingredients:

• 1/2 head green cabbage, cored and sliced thinly (can use a food processor to chiffonade)
• 1 C shelled English peas, blanched in salty boiling water
• salt to taste

Old Bay Mayo

• 1 C mayonnaise
• juice of 1 lemon (about 2-3 T)
• 2 tsp old bay seasoning
• 1 bunch chives, sliced thinly
• salt to taste

Directions:

Whisk all the Old Bay Mayo ingredients together and season to taste with salt. Toss the cabbage, peas and Old Bay Mayo together, mixing thoroughly. Season with salt to taste and let sit 1 hour in a container with a tight fitting lid in the refrigerator for 1 hour before serving.

 

Mini Maryland Crabcake Balls

Posted by jdubs on March 8, 2012 · Leave a Comment

 

 

 

 

 

i

 

Rate This

 

Last year, Natalya and I attended the Meatball Master Class at the De Gustibus Cooking School which was taught by Daniel Holzman of the The Meatball Shop. The first item served were mini crabmeat and potato chip “meatballs” with old bay and pea and cabbage slaw. I loved the addition of crushed kettle cooked potato chips as it added a delicious crunch to the crabcakes. However, even though I bought unsalted potato chips, I still found the original recipe to be too salty. Next time, I would suggest cutting the amount of Old Bay Seasoning in half as that stuff is super potent.

Serve these scrumptious crabcakes with a refreshing Spring Pea and Cabbage Slaw with Old Bay and a delicate dessert wine which will also balance the salty, spicy Old Bay. A light, fizzy Lambrusco would be a great pairing!

Mini Maryland Crabcake Balls (recipe by Daniel Holzman of The Meatball Shop)

Yields: about 32 3/4″ meatballs

Ingredients:

• 1 lb jumbo lump crab meat, picked for shells
• 1 1/2 C crushed plain kettle cooked potato chips
• 1/2 C mayonnaise
• 2 T old bay seasoning (I would cut this in half and use only 1 T… way too salty otherwise!)
• 1 egg
• 1/4 C breadcrumbs (not panko)
• 1/2 t salt
• juice of 1/2 lemon (about 1 T)
• Optional: minced scallions

Directions:

Preheat the oven to 450°F. Evenly coat a large baking dish with olive oil or cooking spray.

Combine all the ingredients in a large mixing bowl and mix thoroughly to incorporate.

Roll the mixture into round 3/4 inch meatballs making sure to pack the meat firmly. Place the balls onto the oiled baking dish such that all the meatballs are lined up evenly in rows in a grid.

Roast until firm and cooked through (about 10 minutes). Allow the meatballs to cool for 5 minutes before removing from the tray.

Serve with a refreshing Spring Pea and Cabbage Slaw with Old Bay.

 

 

Although this is a popular holiday treat, it can truly be enjoyed any time of year.

They're so good, you'll have to lock them away before they get gobbled up.

This sauce goes great on steaks and I love to use it on hamburgers.
This sauce is commonly used to make the French dish steak au poivre.

To prepare steak au poivre, first coat a filet mignon or any steak
with cracked peppercorns. Next sear in a hot skillet over high heat
for a couple minutes on each side. Let rest for several minutes
then serve with the peppercorn sauce.

Enjoy!

=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=

 

1 Tablespoon unsalted butter
1 1/2 Tablespoons chopped shallots
2 Tablespoons cracked red, green, white and black peppercorns
1/2 cup Cognac
3 Tablespoons undiluted store-bought veal demi-glace
3/4 Cup heavy cream
Salt

 

Set aside to cool. When cool, cover and refrigerate for up to 3
days.

Makes about 2 cups
 

Salad dressing:

1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons coarsely chopped shallot
1 1/2 teaspoons coarsely chopped fresh rosemary
2 tablespoons soy sauce
2 tablespoons honey
3 tablespoons sweet rice vinegar
1 1/2 tablespoons fresh lemon juice
1/2 cup canola oil

In a blender, grind the ginger, shallots and rosemary to a paste.

Add the soy sauce, honey, vinegar, lemon juice to the ginger
mixture and blend until fairly smooth.

With the blender running, slowly add the oil. This makes about
three-fourths cup dressing, more than is needed for the remainder
of the recipe. The dressing will keep, up to 3 days, covered and
refrigerated.

Fresh vegetable salad:

2 cups shelled edamame beans
1 cup raw fresh yellow corn
2/3 cup diced avocado
2/3 cup toasted and salted cashews
1/2 cup sliced or diced roasted and peeled red bell peppers
1 1/2 cups French green beans (haricot vert), blanched, shocked and
chopped
2 cups diced jicama
1/2 cup salad dressing, more as desired
1 cup daikon sprouts
1/4 cup plus 2 tablespoons hemp seeds

In a large bowl, combine the edamame, corn, avocado, cashews,
peppers, green beans and jicama. Add one-half cup of the dressing
and toss to coat. Taste, and add additional dressing if desired.
Divide the salad among 4 plates and garnish with the daikon sprouts
and hemp seeds. This makes about 8 cups of salad. Serve immediately.

Servings: 4 to 6

Source: LA Times


Get more secret restaurant recipes on our Secret Recipe Forum:
Click For Details

Or you can get our full collection of the world's finest 5-Star
Restaurant recipes here: Click For Details

Until Next Time... Be Well!
 

2 tablespoons olive oil
1 onion, thinly sliced
1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and
sliced diagonally 1/2-inch thick
1 small clove garlic, pressed or minced
1 tablespoon chopped parsley
1 dried bay leaf
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/4 teaspoon saffron threads
1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
8 ounces tomato sauce
1 cup dry white or red wine
1/2 to 1 cup clam juice
Salt
Hot sauce
4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
1/2 pound large scallops
6 ounces firm, light-flesh fish steaks (such as swordfish), cut
into 1 1/2-inch pieces
2 tablespoons cold butter, chopped
Freshly chopped basil and oregano, for garnish

In a medium, heavy-bottom pot heated over medium-high heat, add the
oil, then stir in the onions, leeks, garlic, parsley, bay leaf,
oregano, thyme, pepper and saffron. Cook, stirring frequently,
until the onion is translucent and the herbs are fragrant, 6 to 8
minutes.

Stir in the tomatoes, tomato sauce and wine. Cover and simmer
gently to develop the flavors, 30 to 45 minutes. Thin if desired
with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and
1 tablespoon hot sauce, or to taste. The cioppino base can be made
ahead of time to this point; remove from heat, cover and
refrigerate up to one day (reheat before continuing).

To the pot, add the shrimp, scallops and fish. Cover and simmer
gently just until the fish and shellfish are firm and opaque, about
10 minutes. Uncover the pot and remove from heat. Stir in the
chopped cold butter, stirring just until the butter melts to add a
little richness to the broth. This makes about 5 cups cioppino.
Ladle the cioppino into wide bowls, garnishing each serving with
freshly chopped basil and oregano. Serve immediately.

Servings: 4

Source: LA Times

 

1/2 lb Frozen Chicken Nugget pieces
1/3 cup Diced Red Bell Peppers (1/2" x 1/2")
1/3 cup Diced Onions (1/2" x 1/2")
1 cup Pineapple Chunks
1 Tbsp Cooking Oil
1/3 cup Thai Sweet Chili Sauce

Bake chicken nuggets according to package instructions.

Heat clean cooking pan and add 1 tbsp. of cooking oil.

Add red bell peppers, onions, and pineapple chunks into the pan. Cook for about 2 minutes.

Stir in sweet chili sauce and bring to a boil. Add chicken nugget
pieces into pan.

Mix until all ingredients are well covered.

Serves: 2-3

Source: ABC 4 TV Salt Lake City


 

=-=-

Brad Pitt's Moneyball Chili

-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Thai green curry paste:

2 Serrano chiles, seeded
1/2 onion
1/4 bunch cilantro
Rind of 1/4 lemon
1 teaspoon black pepper
1 tablespoon chopped garlic
3/4 teaspoon salt
Scant 2 teaspoons ground coriander
Heaping 1 teaspoon ground cumin
Heaping 1 teaspoon Laos powder (aka ground galangal)
Heaping 1 teaspoon turmeric
1/4 cup canola oil

Coarsely chop the chiles, onion, cilantro and lemon rind, and place
them in a blender. Add the black pepper, garlic, salt, coriander,
cumin, Laos powder and

With the blender running, slowly add the canola oil to make a
paste. This makes a generous cup of curry paste, more than is
needed for the remainder of the recipe. The paste can be frozen,
then thawed as needed to be used in recipes.

 

Thai green chicken curry:

2 (14-ounce) cans coconut milk
1/2 cup Thai green curry paste, more if desired
2 stalks lemon grass, cut into about 2-inch pieces and smashed
(with a mallet or the heel of a knife)
2 tablespoons fish sauce
1 1/2 teaspoons salt
2 1/2 pounds chicken thigh meat (from 4 to 5 pounds whole thighs)
2 jalapeños, seeded and chopped
1/2 bunch fresh cilantro, chopped

In a large, heavy-bottomed pot, whisk together the coconut milk,
curry paste, lemon grass, fish sauce and salt. Add the chicken and
bring to a simmer over medium heat. Cook, gently simmering, until
the chicken is tender, 30 to 45 minutes.

Taste, adding additional curry paste if desired, and adjusting the
seasonings and flavorings if needed. Remove the lemon grass pieces
(or ask your guests to refrain from eating them). Stir in the
jalapeños and cilantro before serving. This makes about 8 cups of
curry. Ladle the curry into bowls.

Serves 6-8

Source: LA Times
 

1 boneless, skinless chicken breast
Salt, ground pepper and olive oil to taste
2 ounces goat cheese
2 ounces lemon butter sauce (recipe below)
10 to 12 pieces sun-dried tomatoes
1 to 2 tablespoons freshly chopped basil

Season chicken on both sides with salt and pepper. Dab with oil.

Grill chicken until cooked to a minimum internal temperature of
165F. Place cheese slice on each side of the breast and continue to
cook until warm.

To sauté pan add lemon butter sauce, tomatoes and basil. Place on
medium flame until hot. Do not overheat or sauce will break. When
done, place chicken on a hot plate with grill spatula and spoon
sauce over.

Lemon Butter Sauce:

Sauté 2 teaspoons chopped onions and 2 teaspoons chopped garlic in
1 tablespoon butter, until onions are soft. Add 3 tablespoons white
wine and 4 tablespoons lemon juice; simmer 10 minutes on medium-low
to reduce. Add 3 tablespoons butter, a little at a time, until
butter melts and mixture emulsifies.

Source: Orlando Sentinel
 

Pot de crème:

1 1/2 cups whole milk
1/2 cup heavy cream
6 egg yolks
6 ounces Mexican chocolate (preferably Abuelita), finely chopped
6 ounces bittersweet chocolate, finely chopped

In a medium, heavy-bottomed saucepan, combine the milk and cream and bring

to a simmer over medium-high heat, then reduce the heat to medium.

Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly
whisk about one-fourth cup of the milk mixture into the eggs to
temper them, then transfer the eggs to the saucepan, whisking to
combine.

Cook the custard, stirring frequently, until it is slightly
thickened. Immediately add the chopped Mexican and bittersweet
chocolates to the pan. Remove the pan from heat. Stir until the
chocolate is melted and incorporated into the custard.

Strain the mixture into a large glass measuring cup or bowl. Ladle
the chocolate into small bowls. Refrigerate the custards until set
and chilled, at least 6 hours but preferably overnight.

Candied pumpkin seeds:

1/2 cup toasted pumpkin seeds
1 tablespoon sugar

In a medium, nonstick pan, combine the pumpkin seeds and sugar over
medium-low heat. Cook, stirring frequently with a heat-resistant
spatula, until the sugar is melted and coats the pumpkin seeds.
Remove from heat and spread the seeds on a greased or
parchment-lined baking sheet so the seeds do not stick together as
they cool.

Whipped cream and assembly:

1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar
Pots de crème
Candied pumpkin seeds
Maldon salt or another coarse sea salt

In a large bowl using a whisk or hand mixer, beat together the
cream with the vanilla extract and sugar to form stiff peaks.

Serve the pots de crème with a dollop of whipped cream, a
sprinkling of candied pumpkin seeds and a pinch of salt.

Serves 4-6

Source: LA Times


Get more secret restaurant recipes on our Secret Recipe Forum:
Click For Details

Or you can get our full collection of the world's finest 5-Star
Restaurant recipes here: Click For Details

Until Next Time... Be Well!

 

Get Over 300 Additional Restaurant Recipes

Order TODAY And Get $10 Off The America's Restaurant Recipes Collection

PF Chang's™ Orange Peel Chicken

Description: Lightly coated pieces of chicken with a hint of citrus served with a tangy tomato-based sauce. Ingredients   1 lb. chicken breast, cut into 1-inch pieces 1 tablespoon vegetable oil 2 tablespoons minced garlic 4 green onions, sliced 1 cup tomato sauce 1/2 cup water 1/4 cup granulated sugar 2 tablespoons brown sugar   2 tablespoons Sriracha sauce (chili garlic sauce) 1 tablespoon soy sauce 1/2 cup vegetable oil 2 eggs, beaten 1 cup half & half 2 1/2 cup flour peel from 1/4 orange, julienne into 1/8" strips   Directions   1. In a small saucepan over medium heat, add 1 tablespoon of vegetable oil. Add minced garlic and green onoins and let cook for about 1 minute.   2. Add tomato sauce, water, sugar, Sriracha and soy sauce. Bring to a boil and then simmer for about 5 minutes or until the sauce thickens. Remove from heat and set aside.   3. Heat a large wok or skillet over medium-high heat, add 1/2 cup of vegetable oil. Let the oil heat to 375 degrees F.   4. Combine beaten egg with half & half in a medium bowl. Pour flower into another bowl. Coat the chicken pieces by dropping them into the flour a few at a time, then into the egg mixture and then back into the flour again. Place the coated chicken on a plate until you have coated all of the chicken.   5. Cook the chicken in small batches in the oil until lightly golden brown on all sides. Transfer the cooked chicken to a plate lined with paper towels. Repeat until all the chicken is cooked.   6. Discard the oil from the wok and then place the wok back on the burner over medium heat. Add the orange peel and cook for a minute to allow the oils to be released. Then add the sauce and chicken and cook briefly until heated through.   7. Serve with white or brown rice.   Serves 6

 

TGI Friday's™ Spicy Cajun Chicken Pasta

Description: Fettuccine tossed with sautéed chicken, onions and red and green peppers in a spicy, tomato Creole sauce. Ingredients   10 oz. cooked fettuccine (cooked al dente) 1 cup Spicy Cajun Pasta Sauce (recipe follows) 1 boneless chicken breast, cooked and sliced in strips 1 tablespoon Parmesan cheese 1 teaspoon chopped parsley   Spicy Cajun Pasta Sauce: 2 oz. olive oil 1 tablespoon fresh chopped garlic 1/2 cup coarsely chopped onion 1/2 cup coarsely chopped green peppers 1/2 cup coarsely chopped red peppers 1/8 teaspoon cayenne pepper 1 cup chicken stock 1 cup V-8 juice cornstarch (mix about a table spoon with a couple tablespoons cold water to form a slurry) salt and pepper, to taste   Directions   1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.   2. Thicken to consistency with cornstarch; season to taste with salt and pepper.   3. Add cooked pasta to sauce and heat through until hot.   4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.   Serves 4

 

 

Cheesecake Factory™ Chicken Madeira

Description: Sauteed chicken breasts topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom Madeira sauce. Serve with mashed potatoes. Ingredients   1 large whole, boneless chicken breast 1/2 lb. baby portabello mushrooms 2 slices mozzarella cheese 4 asparagus spears 1 1/2 cups Madeira wine 1 cup beef stock 1 tablespoon olive oil 1 tablespoon butter 2 tablespoons Wondra or flour 1/4 teaspoon crushed black pepper crushed sea salt, to taste   Directions   1. Separate the chicken breast into two cutlets. Season with black pepper and sea salt. Cover with plastic wrap and flatten with a mallet until about 1/4-inch thick.   2. Heat oil in a skillet over medium heat; add chicken and pan fry for about 5 minutes on each side. Transfer the chicken to a plate, cover and set aside.   3. Using the same pan, melt the butter and saute the sliced mushrooms for about 3 minutes. Add wine, stock and Wondra and then bring to a boil. Lower heat to medium-low and simmer for about 20 minutes stirring frequently, the sauce will thicken.   4. While the sauce is cooking, boil the asparagus in water for about 4 minutes.   5. Add the chicken breasts to the sauce and coat well. Saute for another 2 minutes on each side.   6. Place 2 of the aparagus on top of each piece of chicken, then top with a slice of cheese. Once the cheese has melted, transfer to a serving dish and drizzle some sauce on top.   Serves 2

Olive Garden™ Chicken Marsala

Description: Lightly coated chicken breasts skillet fried with sauteed mushrooms in a Marsala sauce. Ingredients   1/4 cup cake flour (Wondra) 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon oregano 4 tablespoons oil 4 tablespoons butter 4 chicken half breasts - boneless, skinless 1 cup fresh mushrooms, sliced 1/2 cup Marsala wine   Directions 1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend. 2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly. 3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes. 4. Transfer to plates and serve. Serves 4

BAKED VALENTINE PIZZA

Ingredients

• 3 cups bread flour
• 1 (.25 ounce) envelope active dry yeast
• 1 1/4 cups warm water
• 3 tablespoons extra virgin olive oil, divided
• 3 tablespoons chopped fresh rosemary
•  
• 1 (14 ounce) can pizza sauce
• 3 cups shredded mozzarella cheese
• 2 ripe tomatoes, sliced
• 1 zucchini, sliced
• 15 slices vegetarian pepperoni
• 1 (2.25 ounce) can sliced black olives

 

Directions

1. Place bread flour, yeast, water, and 2 tablespoons olive oil into the bread machine pan in the order recommended by the manufacturer. Select the Dough setting. Press Start. When the dough is finished, knead rosemary into the dough.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with remaining olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange tomatoes, zucchini, pepperoni, and sliced olives on top.
4. Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.

 

Footnotes

•  

• Tip
• Bake pizza on a pizza stone for best results.
• For more heart shapes, cut tomato into slices, and then cut slices into heart shapes. Do the same to the zucchini and the

Game Day Beer Brats

 

Original Recipe Yield10 sausages

 

 

Ingredients

•  

4 (12 ounce) cans beer

•  
• 1 large onion, diced
•  
• 10 bratwurst
•  
• 2 teaspoons red pepper flakes
•  
• 1 teaspoon garlic powder
•  
• 1 teaspoon salt
•  
• 1/2 teaspoon ground black pepper

Directions

 

Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.

 

Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder,

 

salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to

 

low, and continue cooking the onions.

 

Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.

 

 

Ingredients

• 2 pounds ground beef
• 1/2 onion, chopped
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 2 1/2 cups tomato sauce
• 1 (8 ounce) jar salsa
• 4 tablespoons chili seasoning mix
• 1 (15 ounce) can light red kidney beans
• 1 (15 ounce) can dark red kidney beans

 

Directions

1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Nutritional Information

Amount Per Serving Calories: 480 | Total Fat: 31.1g | Cholesterol: 96mg

 

For Super Bowl XLVI, Chef Ned Bell of Yew Restaurant in the Four Seasons Hotel shares his recipe for a chowder that subs in B.C. seafood for clams

|

published Feb 2, 2012

 

For Super Bowl XLVI, Chef Ned Bell of Yew Restaurant in the Four Seasons Hotel shares his recipe for a chowder that subs in B.C. seafood for clams

Smoked Black Cod and Apple Chowder

Ingredients:

1 litre whole milk
2 cups apple juice
2 cups Farmhand Ale, Drfitwood Brewery
2 cups diced black cod
2 cups diced Yukon gold potatoes
2 cloves garlic, minced
1 cup diced white onions
1 cup diced fennel
1 cup corn kernals
¼ cup flour

Method:
Start by sautéing the onions and fennel in the butter. 5 minutes.
Add the garlic. 1 minute.
Add the flour, stir and incorporate.
Add the apple juice and beer.
Add the milk.
Add the potatoes and cook over medium heat for 20 minutes.
Add the diced black cod. Cook for 5 minutes.

Garnish: Stir in -
1 cup diced granny smith apples
Chopped chives
Dehydrated apples-on the side

Enjoy!
 

 

Watermelon Soup
By Alissa Cohen
Posted on GreenChefs here

I've fasted on this soup during the summer and I could actually probably live on this ... it's that good.

5 Cups Watermelon
2 Cups Mango, peeled and diced
1/4 Cup Lime Juiced
3 Tablespoons Fresh Mint, chopped
1 Tablespoon Fresh Ginger, minced
1 Tablespoon Honey or Agave (for vegans)
1/8 teaspoon Ground Cardamom

First, in a food processor, (not a Vita-Mix), place 3 1/2 cups of watermelon and 1 cup of mango and blend until smooth.

Next, dice up the remaining 1 1/2 cups of watermelon and 1 cup of mango into tiny pieces and add them to the puree. In a small separate bowl, combine the lime juice, mint, ginger, honey and cardamom. Add this to the previous mixture and stir well.

Now chill everything in the fridge and serve in a few hours.

Carmella's Note: We enjoyed this one cold, and it was beyond delicious!


I'm allergic to corn, so I generally stay away from it. But being corn season and all, I decided to make a corn chowder at least once. Boy, was it ever a good one! The following recipe is by far the best raw rendition I've tried. It is as beautiful as it is delectable! Joz, you got a winner, girl!

 Don's Spicy Cucumber Dill Soup

 

---

Don came up with another winner for supper. Lip-smacking good!

Spicy Cucumber Dill Soup
1/2 large avocado
3 cups cucumber
3 celery stalks
1 cup fresh dill (or 2 tsp dried)
1 green onion
1 garlic clove
1/2 orange, juiced
1 tbs lemon juice
1 tbs miso
1 tsp curry powder
Dash cayenne
2 cups water (or to taste)

Blend until smooth. If desired, warm up gently on the stove, while stirring constantly.

Gazpacho soup is a traditional chilled vegetable soup, that makes a

 

nourishing and refreshing meal of super cleansing foods.

Our detox version is served with chunks of cucumber and avocado

and large handfuls of cilantro and mint leaves. It’s super simple and

yummy. You may choose to add celery, zucchini, red peppers or

other fresh vegetables to the blended base or as chunky garnishes.

Choose the most ripe and fresh vegetables available to you – local

and organic are at their very best during Farmer’s Market season!

Serve your gazpacho soup with flax crackers and a green chef salad

for a truly bountiful summertime meal!

Ingredients:

(Use organic whenever possible)

5 cups fresh tomatoes

¼ cup olive oil

1 jalapeno (optional)

½ teaspoon cumin

dash of pepper and sea salt – to taste

2 avocados

3 cucumbers

1 bunch of cilantro

1 handful of mint leaves or basil leaves(optional)

3 tablespoons of fresh lime or lemon juice

Directions:

1. Seed and dice the jalapeno pepper if using.

2. Blend tomatoes, olive oil, jalapeno and spices in a food processor or blender.

3. Peel avocado and remove seed – chop flesh into bite-size pieces.

4. If cucumber is organic, leave peel on and dice (if conventional, peel and then chop).

5. Chop herbs. Add avocado, cucumber, and most of the herbs to blended base (save some for

garnish). Stir and chill.

6. Add lemon/lime juice and garnish with remaining herbs just before serving.

Serves 4

Detox

This Minestrone Soup is really easy to make, inexpensive, full

of nutrients and delicious!

Low fat, high fiber and full of protein, this soup is especially

good for those taking a break from meat and dairy during your

detox. The high quality protein in these beans will help replace

the protein you are used to getting from animal products. At

the same time, the high quality dietary fiber in these beans will

help clear your arteries of the cholesterol left behind by those

same animal products.

Minestrone soup is the Italian version of “whatever’s in the

fridge” soup. Minestrone recipes vary greatly based on

regions, seasons and what’s available. Our version of

minestrone is vegan, gluten-free and especially clean - just

right for your detox diet.

Ingredients:

(use organic whenever possible)

olive oil

1 large onion

3 cloves garlic

2 stalks celery (plus inner stalks with leaves)

3-4 tablespoons Italian spices (basil, oregano, rosemary, thyme, marjoram)

2-3 carrots

1 15 oz. can diced or crushed tomatoes (or 1 1/2 cups chopped fresh tomatoes)

1 15 oz. can kidney beans (or 1 1/2 cups cooked beans)

1 15 oz. can garbanzo beans (or 1 1/2 cups cooked beans)

salt and pepper to taste

Directions:

1. Chop onions, garlic, celery and carrots.

2. Sauté onion and garlic in olive oil until transparent.

3. Then add celery and spices and sauté a few more minutes.

4. Add carrots, tomatoes and beans.

5. Add enough water to cover what's in the pot.

6. Bring to a boil. Lower and simmer 20 minutes or longer.

7. Add salt and pepper to taste before serving.

Serves 4

*This soup can be served as is, with a whole grain, or with

Tinkyada Rice Pasta

for a great gluten-free, hearty meal.

 

 

 

 

A simple and light pasta dish from Cooking Light that takes fewer than 15 minutes to prepare. I love how the recipe uses the heat from the cooked pasta to just slightly wilt the spinach and soften the asiago cheese. This can be served either warm or cold.

Cavatappi with Spinach, Beans and Asiago

Yields: 4 servings

Ingredients:

• 6 oz uncooked cavatappi (spiral-shaped) pasta
• 8 C coarsely chopped spinach leaves
• 2 T olive oil
• 1/4 tsp salt
• 1/4 tsp black ground pepper
• 1 (15 oz) can cannellini beans or other white beans, drained
• 2 garlic cloves, crushed
• 1/2 C shredded Asiago cheese
• 1/2 lemon, juiced

Directions:

Cook the cavatappi pasta according to the package instructions. 6 oz of uncooked pasta should make about 4 cups of hot cooked pasta.

While the pasta is cooking, mix the olive olive, drained beans, crushed garlic, salt and pepper together in a small bowl. Set aside to let all the flavors infuse until ready to mix with the cooked pasta and spinach. Optional: Sauté the garlic in a small skillet until fragrant.

In a large bowl, combine all the ingredients and toss well. The heat from the pasta will gently wilt the spinach and melt the cheese. Brighten up the flavors with a sprinkle of lemon juice and enjoy!

 

How about Orange Pecan French Toast this 4th of July for Beakfast

• 1 cup packed brown sugar
• 1/3 cup butter, melted
• 2 tablespoons light corn syrup
• 1/3 cup chopped pecans
• 12 (3/4 inch thick) slices French bread
• 1 teaspoon grated orange zest
• 1 cup fresh orange juice
• 1/2 cup 2% milk
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 egg whites
• 2 eggs
• 1 tablespoon confectioners' sugar for dusting

 

Directions

1. In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
2. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
3. Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
4. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

 

 

 on a Scale of 1 to 10  This is a 10

 

Spiced Pork Tenderloin With Fresh Cranberry and Orange Glaze

This spiced pork tenderloin is easy to prepare and low in fat. Serve this pork with your favorite vegetable or greens and hot cooked rice.

Ingredients:

• 2 pork tenderloins, about 1 pound each
• 2 large cloves garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon leaf thyme
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• dash ground cloves
• salt and pepper
• 12 to 16 ounces fresh or frozen cranberries
• 1 can (12 ounces) mandarin orange slices in syrup or lite syrup
• 1/2 cup sugar
• juice and zest from 1 orange

Preparation:

Heat oven to 425°. Lightly oil a roasting pan.

Trim excess fat from pork tenderloins.

Mash and mince the garlic and blend well with the cumin, thyme, cinnamon, allspice, and cloves; mix with 1 to 2 teaspoons of vegetable oil. Rub spice mixture all over the pork tenderloins. Roast until pork registers about 155°.

Meanwhile, in a saucepan, combine the cranberries, mandarin orange slices and syrup, sugar, and orange juice and zest. Bring to a boil. Reduce heat and simmer for about 8 to 10 minutes, or until cranberries have popped and the mixture is thickened.

Spoon some of the cranberry mixture over the pork tenderloins and roast for 5 minutes longer. Heat remaining cranberry mixture to serve with sliced pork. Let the pork rest for about 5 minutes before slicing.
Serves 4.

 Rack of Lamb with Caramelized Shallot and Thyme Crust (from Epicurious)

Yields: 2-3 serving

Ingredients:

• 1 1/2 T olive oil
• 3 large shallots, chopped (about 1/2 cup)
• 3 T balsamic vinegar
• 1/2 C fine fresh bread crumbs
• 1 1/2 T chopped fresh thyme leaves or 2 tsp dried thyme, crumbled
• a frenched rack of lamb (7 or 8 ribs) at room temperature, trimmed of as much fat as possible
• 1 tsp Dijon mustard

 

Directions:

Preheat oven to 400°F.

In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.

Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F.  For medium-rare, 25 to 30 minutes

Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops. Serve with Roasted Asparagus, and Sautéed Fiddlehead Ferns, Insalata Caprese.

 

Fluffy Buttermilk Pancakes with Orange

Berry Compote

 

I’m traveling aboard the Rocky Mountaineer right now, a spectacular sightseeing train ride across Western Canada – from Calgary, through the Rocky Mountains and various national parks, alongside rivers and past waterfalls – to Vancouver. It’s spectacular.

For breakfast this morning we had eggs Benedict with Montreal smoked meat, scrambled eggs with smoked salmon, and a plate of fluffy buttermilk pancakes – a plateful to share between for of us – for a sort of breakfast dessert. Served with berry compote, candied orange zest and maple syrup, they were sublime.

So in honour of the incredible team of chefs and sous chefs aboard the Rocky Mountaineer, who have been working tirelessly (although I’m sure they were exhausted at the end of the day) to feed us phenomenal breakfasts and three course lunches and have baked us fresh scones and oatmeal cookies in between on the train these past two days, here’s a recipe to hold you over until you have the opportunity to take the trip yourself.

And then someone will make them for you, and serve them on white linens with real silverware, in the dining car. (It’s totally worth it.)

Fluffy Buttermilk Pancakes with Orange Berry Compote

Pancakes:

2 cups flour – all-purpose, whole wheat, or a combination
2 tsp baking powder
1/4 tsp baking soda
a shake of cinnamon (optional)
pinch salt
2 cups buttermilk
2 large eggs
1/4 cup canola or other mild vegetable oil

Berry-Orange Compote:

2 cups fresh or frozen berries – try blackberries, blueberries, strawberries and raspberries
1/4 cup sugar, or to taste
zest and juice of an orange

In a large bowl, stir together the flours, baking powder, baking soda, cinnamon and salt. In a small bowl stir together the buttermilk, eggs and oil with a fork.

Add the wet ingredients to the dry ingredients and whisk just until combined; don’t worry about getting all the lumps out.

When the skillet is hot (you can test it by flicking some drops of water on it – they should bounce) spray it with nonstick spray or drizzle with a bit of oil and swirl to coat the pan. Ladle the batter onto the skillet, making the pancakes any size you like.

Turn the heat down a little and cook for 2-4 minutes, until the bottom is golden and bubbles begin to appear on the surface. Use a thin, flat spatula to flip them over and cook for another minute on the other side, until golden.

Repeat with the remaining batter. If you want everyone to eat at the same time, keep finished pancakes warm, uncovered, in a 200ºF oven. To make the compote, simmer the berries, sugar, orange zest and juice in a medium pot until the berries soften and the mixture thickens slightly. Serve warm or chill until needed.

Makes 8-12 pancakes, depending on their size.

Related Posts :

 

Tequila Lime Shrimp Tacos

Tequila Lime Shrimp (adapted from Closet Cooking)

Yields: 4 servings

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 T olive oil
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1 jalapeño, minced
• 1 tsp cumin
• 1/4 C tequila
• 1/4 C lime juice (about 2 limes juiced)
• 1 tsp lime zest
• Salt and pepper
• 1 handful of cilantro, chopped

Directions:

Heat the oil in a medium skillet.  Add the shallots and sauté until tender.  Add the garlic, jalapeño and cumin and saute untilfragrant, about 1 minute.

Add the shrimp, tequila and cook until the shrimp are pink, about 1-3 minutes per side.

Remove from the heat and add the shrimp, lime juice, cilantro and salt and pepper.

You can even serve these as an appitizer...HAPPY MOTHER'S DAY