Recipes Page 1

Orange Almond Vinaigrette

 

1 each                           navel orange
1 Tablespoon                fresh lemon juice
¼ teaspoon                   salt
1/8 teaspoon                 pepper
2 Tablespoons              almond oil or (pistachio or pecan oil)
1 each                          thinly sliced scallion
¼ cup                           chopped Marcona almonds (or pistachios or pecans)

 

Grate zest from orange with a microplane.

Squeeze ¼ cup orange juice.

Wisk together zest, orange juice, lemon juice, salt, pepper, and nut oil.

Stir in scallion and almonds.

This vinaigrette is delicious on broiled fish.

 

 

Apple Cranberry Bake
Filling:

1 ½ pounds                                            Granny Smith apples, (tart apples)
1 cup                                                      fresh cranberries
2 Tablespoons plus 2 teaspoons           all purpose flour
2/3 cup                                                   granulated sugar
½ teaspoon                                            cinnamon

Topping:

1 cup                                                    rolled oats (oatmeal)
¾ cup                                                   all purpose flour
2/3 cup                                                 packed light brown sugar
6 Tablespoons                                     melted unsalted butter

 

Make the filling.

Peel, quarter, and core the apples.  Slice lengthwise ¼“ thick.

In a bowl, toss the apples and cranberries with the flour.  Stir in the sugar and cinnamon.

Pour into lightly buttered casserole pan.

Make the topping.

In a medium bowl, combine the oats, flour, and brown sugar.  Pour in the butter and crumble the mixture with your fingers.  Pile it on the fruit to cover completely.

Bake for about 40 to 50 minutes at 350° or until the topping is golden, the filling is bubbling, and the apples are tender when pierced.  (Cover loosely with foil if the top gets brown too soon.)

Transfer to a rack to cool.

 

 

Asian Oven Roasted Salmon

1                               salmon filet with skin removed, approximately 2 pounds
1 Tablespoon           oyster sauce
1 Tablespoon           Oriental sesame oil
2 Tablespoons         dry sherry
¼ teaspoon              Rooster Brand Chile Garlic Sauce
1 Tablespoon           fresh squeezed lemon juice
Lemon zest
Chopped green onion

Remove bones from filet using tweezers or needle nose pliers.

Combine oyster sauce, sesame oil, dry sherry, chile sauce, and lemon juice.

Spread over salmon and marinate one hour.

Preheat oven to 500°.

Place salmon on aluminum foil on a sheet pan and roast for approximately 10 minutes or until fish begins to flake when separated with a fork and knife.

Garnish with lemon zest and chopped green onion.

 

Balsamic Vinaigrette

 

1                        minced garlic clove
1                        minced shallot
1 teaspoon        Dijon mustard
1 teaspoon        sugar
¼ teaspoon       salt
¼ teaspoon       freshly ground pepper
¼ cup                good quality balsamic vinegar
¼ cup                extra virgin olive oil
¼ cup                vegetable oil

Mix all ingredients except oils.

Slowly add oils while whisking to emulsify.

 

Baked Potato

1 per person             russet potato
As needed                extra virgin olive oil
As needed                salt
As needed                butter
As needed                sour cream
As needed                fresh snipped chives

Wash potatoes.

Pierce each potato deeply with a knife or fork several times to allow steam to escape during baking.

Lightly coat potatoes with olive oil and salt.

Bake directly on a center oven rack, with a sheet of aluminum foil on a lower rack to catch any drippings, for about one (1) hour.

To open pierce potato half way around, then squeeze both ends.

Top with butter, sour cream, and chives.

 

The World’s Best Black Bean Burgers


1 cup                          diced carrots
1 cup                          diced onion (one large)
¾ cup                         diced red bell pepper
¾ cup                         diced green bell pepper
½ teaspoon                sea salt
1 Tablespoon              extra virgin olive oil
¾ cup                         coarse cornmeal
½ teaspoon                ground cumin
2 Tablespoons            pure medium hot chili powder
1 cup                          10 grain flour (or similar)
2 Tablespoons            fresh lemon juice
1 bunch                      fresh chopped cilantro
1 ½ cup                      chopped walnuts, toasted
4 cups                        cooked black beans

 

In a large bowl, mix together the carrots, onion, peppers, salt, olive oil, and cornmeal.

Stir in the cumin, chili powder, flour, lemon juice, cilantro, and walnuts.

Stir in the black beans.

Add water to the mixture to moisten if it is too dry.

Form the mixture into individual patties and cook in a sauté pan in a small amount of olive oil until crisp on both sides.

 

Black Bean Salad on Tortillas
Rice with Onions and Cheese
Black Bean Salad

 

6                                  corn tortillas
1 cup                          shredded Monterey Jack cheese
½ cup                         diced red bell pepper
½ cup                         diced yellow pepper
2  16-ounce cans       rinsed black beans
1 teaspoon                 minced garlic
2                                 minced jalapeno chilies
3 Tablespoons            white wine vinegar
To taste                       salt and pepper

Heat oven to 300° F.

Place the tortillas on a baking sheet and top with shredded Monterey Jack cheese.  Bake until cheese melts, approximately 10 minutes.

In a medium mixing bowl, add the peppers, black beans, garlic, jalapenos, and vinegar.  Adjust seasonings with salt and pepper.

Spoon the black bean mixture over tortillas.

 

Rice with Onions and Cheese

2 ½ cups                   diced onions
1 Tablespoon            vegetable oil
¾ cup                        Basmati rice
1 ½ cup                     chicken stock
6 ounces                   Monterey Jack cheese

Sauté the diced onion for 3 minutes in the oil.

Add rice, stir to coat rice.

Add the chick stock, bring to a boil, cover, reduce heat and simmer for 15 – 20 minutes or until the liquid has been absorbed.

When rice is done, sprinkle cheese over rice, cover and let the cheese melt.

 

 

California Salad with Papaya

 

1 cup                        toasted pecans, pine nuts, or walnuts
1                               orange zest
¼ cup                        fresh squeezed orange juice
¼ cup                        balsamic vinegar
1/3 cup                     extra virgin olive oil
1 Tablespoon           thin soy sauce
½ teaspoon              Rooster Brand Chile Garlic Sauce
2 Tablespoons          finely minced fresh ginger
1                                firm papaya
1 large                       ripe avocado
4 cups                        baby lettuce greens or torn mixed lettuce greens

 

Preheat oven to 350°.

Toast pecans for 15 minutes until crisp.  Remove pecans from oven and coarsely chop.

In a small bowl, combine orange zest, orange juice, vinegar, olive oil, soy sauce, chili sauce, and ginger.

Using a potato peeler, peel papaya, then cut in half, scoop out seeds, and cut into ½ inch cubes.

Cut around avocado seed, twist avocado to separate into two halves.  Remove seed, and with a large spoon, scoop out the avocado flesh, and cut into ½ inch cubes.

Wash and spin dry the lettuce.

In a large bowl, place papaya, avocado, lettuce, pecans.  Add dressing and toss to evenly combine.

 

 

Caramelized Walnuts


1 Tablespoon           butter
1 Tablespoon           light brown sugar
1 Tablespoon           pure maple syrup
1 cup                        walnut halves and pieces
1/8 teaspoon            salt

 

Melt butter, brown sugar, and maple syrup in a sauce pan over medium heat.

Add walnuts.  Toss ingredients for a minute or two until walnuts are thoroughly coated.

Sprinkle walnuts with salt.

Spread caramelized walnuts on a sheet of aluminum foil and cool.

Caramelized walnuts can be kept refrigerated for several weeks.

 

 

Chicken Breast with Pan Sauce

4                                  boneless chicken breasts
To taste                        salt
To taste                        fresh ground pepper
2 Tablespoons             olive oil
1 Tablespoon               butter
4 sprigs                        fresh thyme
½ cup                          white wine
½ cup                          cream

 

Rinse and pat dry the breasts.

Season with salt and pepper.

Place the olive oil and butter in a large sauté pan over medium heat.  When the pan is hot, add the chicken breasts service side down.

Add the thyme sprigs.  Sauté the breasts until they are brown on one side, about five minutes.

Turn and allow the other side to brown.  Depending on the thickness of the breasts, total cooking time will be 10 to 12 minutes.

Remove from the pan and keep warm.  If further cooking is needed, place in a 350° oven while the sauce is made.

Over high heat, deglaze the sauté pan with the white wine.

Add two more sprigs of thyme and cook a minute or two until half the liquid remains.

Add the cream and reduce again until the sauce coats the back of a spoon.

Season to taste with salt and pepper.

Strain through a fine mesh strainer.

Arrange chicken on a serving platter, and spoon the sauce around the breasts.

 

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