5
September
2009
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
Also check out
Technorati Tags: restaurant recipes
Posted: restaurant
5
September
2009
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
Also check out
Technorati Tags: restaurant recipes
Posted: restaurant
3
September
2009
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
Also check out
Technorati Tags: restaurant recipes
Posted: restaurant
3
September
2009
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
Also check out
Technorati Tags: restaurant recipes
Posted: restaurant
3
September
2009
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
Also check out
Technorati Tags: restaurant recipes
Posted: restaurant
3
September
2009
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
Also check out
Technorati Tags: copycat recipes, restaurant recipes
Posted: restaurant
3
September
2009
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
Also check out
Technorati Tags: restaurant recipes
Posted: restaurant
2
September
2009
Olive Garden Chocolate Chip Cookie Dough Cheesecake
Posted by dizzybreez at recipegoldmine.com May 4, 2001
Source: Kitchen Link (Copycat Collection) at kitchenlink.com
2 tablespoons margarine
2 1/2 cups chocolate cookie crumbs
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1 pound refrigerated chocolate chip cookie dough
2 ounces chocolate chips
Toppings
1 pint heavy whipping cream, whipped
Chocolate chips
Chopped walnuts
Preheat oven to 325 degrees F. Generously grease the bottom and sides of a 10-inch springform pan.
Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.
Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla extract and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust.
Cut cookie dough into golf ball-size chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes.
Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve.
To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.
A human being must have occupation if he or she is not to become a nuisance to the world. — Dorothy L. Sayers
Also check out
Technorati Tags: restaurant recipes
Posted: restaurant
2
September
2009
Andiamo Bar & Restaurant Pasta e Fagiolo
Posted by CookinMom at recipegoldmine.com - April 2001
Source: Andiamo Bar & Restaurant, Sacramento, California
1 (12 ounce) can cannellini beans, great northern, or
other white beans, drained and rinsed
1 pound rigatoni, penne or other preferred pasta
3 tablespoons olive oil
1 bunch fresh green Swiss chard, washed
thoroughly and stemmed removing most of
the white core and cut into 1/2-inch slices
3 cloves minced garlic
1 small onion
1 stalk celery, sliced
1/2 teaspoon crushed red peppers
1 (28 ounce) can diced tomatoes in juice
1 (12 ounce) can tomato pur?e
1 teaspoon dry oregano or 2 tablespoons fresh oregano
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Grated Romano Parmesan cheese
Heat oil in a large saucepan. Saut? garlic, onions celery, and red pepper for 2-3 minutes.
Add tomatoes, puree and oregano. Simmer 10 to 15 minutes.
Add beans and parsley. If too thick, add 1 cup water or chicken broth. Simmer for an additional 6-8 minutes. Taste for salt and pepper.
Meanwhile, cook the pasta. Just before the pasta is done add the cleaned chard to the water and cook for another minute until blanched.
Drain the pasta with the chard and combine with the sauce, saving a little sauce to put on top.
Top with freshly grated Romano cheese and serve.
OPTIONS:
1. Add 1/4 cup julienned strips of prosciutto ham
2. Substitute fresh spinach for Swiss chard
3. Use ditalini (salad macaroni) or other small pasta, thin with water or chicken broth if desired, and serve as a hearty soup.
Men do not care how nobly they live, but only how long, although it is within the reach of every man to live nobly, but within no mans power to live long. — Seneca
Also check out
Technorati Tags: copycat recipes, restaurant recipes
Posted: restaurant
2
September
2009
Copper Queen Citrus Vinaigrette
Source: Copper Queen Hotel - Bisbee, Arizona
2 tablespoons orange juice
1/4 cup lime juice
1/4 cup grapefruit juice
2 tablespoons white wine vinegar
2 shallots, chopped
1 cup olive oil
1/2 teaspoon coarse salt
1 teaspoon freshly-cracked pepper
Using a blender or food processor with a steel blade, puree juices, wine vinegar and shallots. Slowly add oil. Add seasonings and adjust to taste, if needed. Refrigerate.
Makes about 1 3/4 cups, 7 to 10 servings.
Let yourself be open and life will be easier. A spoon of salt in a glass of water makes the water undrinkable. A spoon of salt in a lake is almost unnoticed. — Buddha
Also check out
Technorati Tags: restaurant recipes
Posted: restaurant
