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2009
May
2009
Best seafood recipes0
Browse through our collection of healthy food recipes to satisfy your tastebuds.
5
September
2009
September
2009
jaleo white gazpachoComments Off
jaleo white gazpacho
Jaleo White Gazpacho
Source: Executive Chef Jose Andr?s - Jaleo, Washington, DC
Yield: 6 servings
7 ounces blanched almonds
1 ounce garlic cloves
2 1/2 cups water
1 1/2 ounces bread
1 1/2 ounces freshly pressed white grape juice
1 1/2 ounces sherry vinegar
1 cup extra virgin Spanish olive oil
Salt and white pepper, to taste
18 grapes, peeled and halved
Combine almonds, garlic and water in saucepan. Bring to a boil; cool slightly. Place mixture in food processor with remaining ingredients except grapes. Pur?e until frothy, season to taste and and refrigerate.
Serve cold and garnish with grapes.
I want to believe in intelligent design, and hence I am suspicious of anything that seems to confirm my desire to believe. — James Lileks
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5
September
2009
September
2009
full moon restaurant tortilla soupComments Off
full moon restaurant tortilla soup
Full Moon Restaurant Tortilla Soup
Source: Full Moon Restaurant - Tulsa, Oklahoma
4 ounces butter
4 ounces flour
1/2 gallon herb infused chicken broth
1 cup salsa
8 ounces shredded Cheddar jack cheese
8 ounces cooked, cubed chicken
Seasoning
1 cup cream
Garnish
Fried tortilla chips
Guacamole
Fresh cheese
Melt butter then add flour. Cook for about 7 minutes over medium heat stirring constantly.
Add hot chicken broth in 2 intervals. Add salsa, chicken, and cream. Simmer for 15 minutes stirring frequently. Add seasoning of your choice. Remove from heat and whisk in the shredded cheese.
Serve and garnish with the guacamole, tortilla chips, shredded cheese, and sour cream if desired.
Real excellence and humility are not incompatible one with the other, on the contrary they are twin sisters. — Jean Baptiste Lacordaire
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4
September
2009
September
2009
Fried Lake TroutComments Off
Fried Lake Trout
1 Lake trout 1/2 ts Salt 2 tb Butter 1/4 ts Lemon pepper 1 c Sour cream 1/2 ts Lemon juice Cornmeal for dredging Shotening for frying Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter. Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any greables. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout. |
Deus ex machina A god from the machine — Menander
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3
September
2009
September
2009
p.f. changs china bistro szechwan chicken chow funComments Off
p.f. changs china bistro szechwan chicken chow fun
P. F. Changs China Bistro Szechwan Chicken Chow Fun
4 ounces ground chicken (cooked)
14 ounces chow fun noodles (wide rice noodle that is sold
fresh in 16 ounce to 32 ounce packages at most Oriental markets)
2 tablespoons minced scallions
1 teaspoon minced garlic
1 teaspoon chili paste
1 teaspoon Szechwan preserved vegetables
2 tablespoons shredded black fungus mushrooms
Sauce
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 tablespoons water
Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste. Add black fungus mushrooms and sauce stir-fry briefly. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil.
Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions.
Servings: 2
When Solomon said there was a time and a place for everything he had not encountered the problem of parking his automobile. — Bob Edwards
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3
September
2009
September
2009
Saut?Ed Prawns with Fried Leeks In Prawn-Carrot SauceComments Off
Saut?Ed Prawns with Fried Leeks In Prawn-Carrot Sauce
16 lg Prawns (heads on); peeled, - deveined (reserve the - heads and shells for the - Prawn-Carrot Sauce) Salt and pepper 1/4 c Olive oil 3 c Peanut oil 1 Leek; washed and finely - julienned —————————–PRAWN-CARROT SAUCE—————————– 3 tb Olive oil 2 c -shells & heads of prawns 1 Onion; diced 4 Carrots; sliced 1 Leek; washed and diced 1 c White wine 1 pt Heavy cream 3 tb Butter; cut in small pieces Salt and pepper (to taste) Season the prawns with the salt and pepper. Refrigerate the prawns for 1 hour. In a large skillet place the olive oil and heat it on medium high until it is hot. Add the chilled prawns and saut? them for 2 minutes on each side, or until they are done. Set them aside and keep them warm. In a large saucepan place the peanut oil and heat it on medium until it is hot (350?F). Add the leeks and fry them for 1 minute, or until they are golden brown. Remove them with a slotted spoon and place them on paper towels to drain. Lightly season them with the salt. In each of 4 medium-sized plates with high rims place 1/2 cup of the Prawn-Carrot Sauce. Place 4 prawns on top of the sauce, in a circular pattern. Place the fried leeks on top. Prawn-Carrot Sauce: In a medium saucepan place the oil and heat it on medium high until it is hot. Add the shells and the heads of the prawns, and saut? them for 4 minutes. Remove them and set them aside. Add the onions, carrots, and leeks. Saut? them for 5 minutes. Return the prawn shells and heads to the pan. Saut? the ingredients. Add the white wine. Cook the ingedients for 4 to 6 minutes, or until the liquid is reduced to 1/4. Add the heavy cream. Cook the ingredients on low heat for 12 to 15 minutes, or until the liquid is reduced to 1/2. Remove the prawn shells and heads with a slotted spoon and discard them. Place the sauce in a food processor and blend it. Strain the sauce and return it to the pan. While whisking constantly, add the pieces of butter one at a time. Season the sauce with the salt and the pepper. |
God creates men, but they choose each other. — Niccolo Machiavelli
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3
September
2009
September
2009
california pizza kitchen basic pizza doughComments Off
california pizza kitchen basic pizza dough
California Pizza Kitchen Basic Pizza Dough
Makes dough for two 9-inch pizzas.
1 teaspoon yeast
1/2 cup plus 1 tablespoon warm water (105 to 110 degrees F)
1 1/2 cups bread flour or all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 tablespoon for coating
To Make The Dough
Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is hot. Temperatures of 120 degrees F and above will kill the yeast, and your dough will not rise.
If using an upright electric mixer, such as a KitchenAid, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except the additional teaspoon of olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these ingredients to mix gradually, use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Over-mixing the dough will produce tough, rubbery dough, and friction will cause the dough to rise too fast.
If using a food processor, using a dough "blade" made of plastic rather than the sharp steel knife attachment, which would cut the gluten strands and ruin the consistency of the dough. Otherwise proceed as above. Be especially cautious not to mix too long with a food processor because the temperature resulting from the friction of mixing could easily exceed 120 degrees F, killing the yeast. Mix only until a smooth dough ball is formed.
If mixing by hand, place the dry ingredients in a 4 to 6 quart mixing bowl. Make a well in the middle and pour in the liquids (reserving the teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough. Knead for 5 minutes. When done the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).
Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap. Seal airtight. Set aside at room temperature (70 to 70 degrees F) to rise until double in bulk - about 1 1/2 to 2 hours.
The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become. Punch down the dough, re-form a nice round ball and return it to the same bowl. Cover again with clear food wrap. Place the bowl in the refrigerator overnight, covered airtight.
About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-size pizza or if smaller 6-inch pizzas are desired.)
Roll the smaller doughs into round balls on a smooth, clean surface. Be sure to seal any holes by pinching or rolling.
Place the newly-formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish airtight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.
To stretch and form the dough for pizza
Sprinkle a medium dusting of flour over a 12 x 12-inch clean, smooth surface. Use a metal spatula or dough spacer to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface.
Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-icnh thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough.
To dress the pizza
Lightly sprinkle cornmeal, semolina or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough will not become soggy or sticky from the sauces and toppings.
When you are ready to transfer the pizza to the pizza stone in the pre-heated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough does not move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges.
Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don attempt to move the pizza until it has begun to set (about 3 minutes). The peel can be slid under the pizza to move it or remove it.
Hes no failure. Hes not dead yet. — William Lloyd George
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3
September
2009
September
2009
zolas restaurant greek pastryComments Off
zolas restaurant greek pastry
Zolas Restaurant Greek Pastry
Posted by GayleL at recipegoldmine.com - May 26, 2001
Source: newschannel5.com - Debra Paquette/Zolas Restaurant - Monday, April 23, 2001 - Recipe #2698
1 cup pistachios
1 cup walnuts
1 cup hazelnuts
1 cup almonds
1 cup chopped dates
1 egg
2 tablespoons melted butter
1 cup granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 cup brandy
Zest and juice of 1 orange
Zest of 1 lemon
1/2 teaspoon salt
1 box filo dough
1/2 cup (1 stick) butter, melted
Sugar Water
2 cups granulated sugar
3 cups water
4 or 5 whole cloves
1 (4-inch) piece cinnamon stick
Zest of 1 lemon
1/2 cup brandy
Combine nuts, dates, egg, butter and sugar in food processor. Pulse until nuts are broken up and mixture holds together. Place in work bowl with cinnamon, nutmeg, cloves, brandy, orange juice and zest, lemon zest and salt and combine.
Cut filo in half to form a stack of rectangles. Each pastry will use three sheets. Brush butter lightly on the 3 sheets. Place 1/4 cup nut mixture on bottom of filo sheets. Tuck edges in (1/2-inch on each side) and roll up. Brush with butter and place on cookie sheet. Repeat with remaining dough. Bake 15 to 20 minutes in 350 degree F oven, or until lightly browned.
In small saucepot combine sugar water ingredients. Simmer 15 minutes.
Place cooled pastries in a pan with edges, fit snuggly together. Pour warm sugar water over pastries. Allow to soak up all liquid, turning if necessary. Refrigerate to help set, if needed.
Slice and serve with fresh fruit whipped cream.
Last night I dreamed I ate a ten-pound marshmallow, and when I woke up the pillow was gone. — Tommy Cooper
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3
September
2009
September
2009
black-eyed pea broccoli-cheese soupComments Off
black-eyed pea broccoli-cheese soup
Black-Eyed Pea Broccoli-Cheese Soup
Posted by LladyRusty at recipegoldmine.com
Source: Kitchen Link Copycat Recipes
1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half-and-half
1 pound Velveeta
1/2 teaspoon pepper
Steam or boil broccoli until tender.
Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.
Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
Servings: 4
The most successful men in the end are those whose success is the result of steady accretion… It is the man who carefully advances step by step, with his mind becoming wider and wider - and progressively better able to grasp any theme or situation - persevering in what he knows to be practical, and concentrating his thought upon it, who is bound to succeed in the greatest degree. — Alexander Graham Bell
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3
September
2009
September
2009
rainforest cafe crab cakesComments Off
rainforest cafe crab cakes
Rainforest Cafe Crab Cakes
Posted by GayleL at recipegoldmine.com 6/4/01 9:58:24 pm
Source: Dean Allen, Rainforest Cafe - IDunno4Recipe.com - from Rudy2 January 05, 2001 03:46pm
1 tablespoon Worcestershire sauce
Juice from 1/2 lemon
3 egg yolks
1/2 teaspoon Colemans dry mustard
1/2 teaspoon black pepper
Pinch red pepper flakes
Pinch Old Bay seasoning
Pinch salt
3 ounces mayonnaise
1 1/2 cups fresh bread crumbs
1/4 cup fresh parsley, finely chopped
1 pound lump crab meat
Olive oil for saut?ing
Combine the Worcestershire sauce, lemon juice, egg yolks, mustard, peppers, Old Bay seasoning, salt and mayonnaise in a mixing bowl and mix well. Add the bread crumbs and parsley and mix well.
Gently sift through crab meat to remove any shells. Add to the mixture and fold in gently. Do not break up the crab meat. Make into patties and saut? in olive oil for 2 to 3 minutes on each side.
Money doesn always bring happiness. People with ten million dollars are no happier than people with nine million dollars. — Hobart Brown
