31
July
2009
——————————PATTI - VDRJ67A—————————— 3/4 qt Catsup 1 ts English mustard 1 ts Freshly ground black pepper 1 tb Worcesteshire sauce 1 Clove garlic 1/2 md Onion 4 tb Lemon juice 1 Bay leaf 4 tb Sharp salad dressing 3/4 c Maple syrup 1 c Butter Chili powder Mix, bring to a boil and simmer one hour. Remove onion and bay leaf.
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The test of every religious, political, or educational system is the man that it forms. — Henri Frdric Amiel
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Posted: sauces
31
July
2009
Baja Cantina Enchiladas Santa Fe
Source: Paul Dinga, Baja Cantina, Salt Lake City, Utah
12 (6-inch) flour tortillas
1 (12 to 15 ounce) can red enchilada sauce
6 ounces spinach
6 ounces cream cheese
1 large red onion, diced
2 ripe tomatoes, diced
1 pound jack and Cheddar cheeses
2 pounds boneless chicken breasts
Dice chicken into 1/2 inch chunks. Saute chicken with a pinch of garlic, pepper, salt and olive oil. Spread cream cheese on tortilla and top with onion, tomatoes, fresh spinach and chicken. Roll tortilla; add jack and Cheddar cheeses and bake at 350 degrees F for 20 minutes or until cheese is melted.
Makes 6 servings.
The American temptation is to believe that foreign policy is a subdivision of psychiatry. — Robert Francis Kennedy
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31
July
2009
1 1/2 c Sugar 1 c Half-and-half 1/2 c Light corn syrup 6 tb Butter or margarine 1/2 ts Vanilla 1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter. 2. Bring to a full boil. 3. Graadually add remaining half-and-half. BE SURE BOILING DOES NOT STOP! 4. Cook over medium heat to soft ball stage (230?F.), stirring occasionally. 5. Remove from heat; stir in vanilla. Serve warm over ice cream or cake. 2 cups. * * * * * * * * * * * * * Nutrients Per 1 Tablespoon: Calories…………………….80 Dietary Fiber………………..0 g Protein…………………….0 g Sodium…………………….35 mg Carbohydrate……………….13 g Potassium………………….10 mg Fat………………………..3 g Calcium…………….< 2% U.S. RDA Cholesterol………………..8 mg Iron……………….< 2% U.S. RDA From the kitchen of Lois Flack.
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I am free of all prejudice. I hate everyone equally. — W. C. Fields
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Posted: sauces
30
July
2009
Cream Cheese-Chive Sauce
8 ounces cream cheese, cubed
1/2 cup milk
1 tablespoon chopped chives
1 teaspoon lemon juice
1/4 teaspoon garlic salt
Combine cheese and milk in saucepan; stir over low heat until smooth. Stir in remaining ingredients. Serve over hot cooked potatoes, green beans, broccoli or asparagus.
As I bit into the nectarine, it had a crisp juiciness about it that was very pleasurable—until I realized it wasn a nectarine at all, but A HUMAN HEAD — Jack Handey Deep Thoughts
Technorati Tags: sauce recipes
Posted: sauces
30
July
2009
Chais Island Bistro Baked Sticky Rice in a Bamboo Stalk
Source: Chef Chai Chaowasaree, Chais Island Bistro
2 cups sticky rice (mochi rice)
1/4 cup black beans
1/4 cup taro, diced
1/2 cup coconut milk
1 cup granulated sugar
2 tablespoons water
1 vanilla bean
Pinch of salt
10 stalks bamboo
Clean and soak sticky rice for at least 2 hours or soak overnight in the refrigerator.
Clean and soak black bean in hot water for 2 hours, then steam about 15 to 20 minutes or until beans are 75% cooked. Set aside.
In a non-stick saut? pan, add sugar and water. Bring to a boil. Add vanilla bean (use only the meat on the center part of can use liquid) and taro. Cook for a few minutes then add coconut milk and pinch of salt.
When coconut mixture starts to boil add black beans and stick rice. Saut? for 2 minutes or until the liquid starts to dry. Set aside and cool down.
Fill the bamboo stalk and the sticky rice until almost full the cover with a piece of banana leaf or fail. Make sure to cover tightly so the rice cooks evenly.
Preheat oven to about 375 degrees F, then bake for about 20 minutes.
Serve warm or at room temperature.
Every mans life lies within the present for the past is spent and done with, and the future is uncertain. — Marcus Aelius Aurelius
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30
July
2009
Atlantis Red Onion Soup
Source: Executive Chef Michael Cloutier of Atlantis, Paradise Island, Bahamas
3 tablespoons vegetable oil
2 tablespoons unsalted butter
3 cloves garlic, thinly sliced
2 pounds red onions, thinly sliced
1/4 cup dry white wine
1/4 cup balsamic vinegar
1/4 cup flour
4 cups beef broth
4 cups chicken broth
1/2 teaspoon dried thyme
1 bay leaf
Long French baguette bread
2 large cloves peeled garlic
Salt and ground black pepper
1/4 cup cream, optional
2 cups grated French Gruyere or Italian Parmesan cheese
In a 12-inch casserole or saucepan, heat the oil and butter. When the oil and butter are hot, add the garlic and onions, and stir fry for a minute. Cover and simmer over low heat for 15 minutes, stirring to make sure the onions don?t burn.
Add the wine and vinegar and cook for a minute to evaporate some of the alcohol. Add the flour and stir for a minute. Add the beef and chicken broth, thyme and bay leaf, and over medium heat, bring to a boil. Whisk, cover and simmer, over low heat for 30 minutes.
Preheat the oven to 350 degrees F.
Cut the French bread on the diagonal into 16 (3/4-inch) thick slices. Toast them in the oven for 20 minutes, turning them once, or until dried out. When dried out, rub each side of the bread slices with garlic.
Discard the bay leaf. Season soup with salt and pepper. Stir in the cream if used and remove the soup from the heat.
Scatter some grated cheese on one side of the toasted bread and broil until cheese is golden. Garnish each portion with two cheese-covered bread rounds.
Makes 8 servings.
Praise is like sunlight to the human spirit we cannot flower and grow without it. — Jesse Lair
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30
July
2009
Ships Cabin Crab a la Tidewater
Source: Ships Cabin Restaurant - Norfolk, Virginia
2 tablespoons margarine
4 scallions, chopped
1 pound crabmeat
1 cup white wine
1/2 cup mayonnaise
2 tablespoons all-purpose flour
1 (4 ounce) can mushrooms or 12 fresh mushrooms, chopped
1/4 cup milk
Toast points or patty shells
Melt margarine in skillet; add scallions. Cook over low heat, about 5 minutes, stirring frequently. Add crabmeat and wine, cook 5 minutes more.
Meanwhile, drain canned mushrooms, reserving liquid.
Blend mayonnaise and flour in saucepan; stir in mushroom liquid and milk until smooth. Cook over low heat until mixture thickens, then stir in mushrooms. Pour over crabmeat, mix gently and heat 5 minutes. Serve hot on toast points or in patty shells.
Serves 4.
When they kept you out it was because you were black when they let you in, it is because you are black. Thats progress — Marilyn French
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29
July
2009
Tavern on the Green Chicken Francais
Source: Mark Sewall, Tavern on the Green Inn at Silver Lakes - Helendale, CA
4 (6 ounce) boneless skinless chicken breasts
Flour, for dredging
2 ounce clarified butter*
1 cup white wine
2 small shallots, minced
3 garlic cloves, minced
Salt and white pepper, to taste
3 tablespoons French-style whole grain mustard
1/2 cup heavy cream
* To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan. Skim foam off the top and use only the clear golden liquid.
Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking. Dredge chicken breasts in flour, shaking off excess. Heat clarified butter in saut? skillet over medium-high heat. Place chicken in pan and saut? until cooked halfway through, about three minutes. Reduce heat to medium.
Turn over chicken and add minced shallots and garlic, cooking one minute until you can smell the aroma of garlic. Add wine to deglaze pan. Season with salt and pepper. Add mustard and stir into sauce. Let sauce cook for two minutes to reduce, then add heavy cream. Let sauce cook for another two minutes to thicken sauce slightly.
Yields 4 servings.
Serve with Chardonnay.
We cannot change anything unless we accept it. Condemnation does not liberate, it oppresses. — Carl Jung
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29
July
2009
Chevys Fresh Mex Margarita Scallops
Source: Executive Chef Peter Serantoni
Serves 4.
1/4 cup tequila
1 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1/2 cup granulated sugar
1 to 2 jalape?os, stemmed, seeded and coarsely chopped
3/4 cup 1/2-inch green onion pieces
1 cup chopped cilantro leaves
1 teaspoon garlic
1/2 teaspoon salt
1 pound large sea scallops
1 tablespoon olive oil
1 lime, quartered
3 teaspoons minced cilantro
Place all ingredients except scallops and olive oil in a blender or food processor and pur?e. Taste the mixture and add more jalapeno as desired. Transfer the mixture to a mixing bowl and set aside.
Rinse scallops in cold water, and pat dry.
In a nonstick saut? pan over high heat, heat the olive oil just until smoking. Add the scallops to the saut? pan and sear well without stirring or tossing. Add the citrus mixture to the pan, and bring to a boil. When the liquid reaches a boil, turn the scallops and cook for a minute more. Remove the scallops, cover to keep warm, and reduce the sauce to half its original volume over high heat.
To serve, divide the scallops among the plates. Pour the liquid from the pan directly over the plates. Garnish with lime wedges and cilantro.
If you take care of the small things, the big things take care of themselves. You can gain more control over your life by paying closer attention to the little things. — Emily Elizabeth Dickinson
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29
July
2009
Levee Mercantile Flat Peach Pie
Source: Levee Mercantile, St. Louis, Missouri - Show Me St. Louis
Crust
1/2 cup butter
2 1/2 cups all-purpose flour
1 egg
1/4 cup cold water
Filling
4 to 5 ripe peaches, sliced
1/4 cup granulated sugar
3 tablespoons flour
2 tablespoons lemon juice
Cream
Sugar
Preheat oven to 350 degrees F.
For the crust: In a mixing bowl, cut butter into flour; stir in egg and water. Form into a ball and chill dough. Roll out into two 12- to 14-inch circles, about 1/4 inch thick.
For the filling: In a mixing bowl, combine the peaches, sugar, flour and lemon juice. Divide and place half the filling in the center of each pastry circle. Fold pastry over peaches and seal using a fork to crimp edges. Using a knife tip, cut a few steam vents into top of each pastry. Lightly brush pastry with cream and sprinkle with sugar. Place on a parchment-lined baking sheet and bake for 25 minutes, or until pastry has browned. Remove from oven and cool.
Makes two flat pies, about 8-12 servings.
Few are agreeable in conversation, because each thinks of what he intends to say than of what others are saying, and listens no more when he himself has a chance to speak. — Francois de La Rochefoucauld
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