Recipes Page 1
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.
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
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.
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
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.
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.
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
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.
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.
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.
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.
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.
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.