Recipes Page 2

Chilled Shrimp with Mint Ponzu Sauce

2 Tablespoons                    thin or low-sodium soy sauce
2 Tablespoons                    freshly squeezed lime juice
2 Tablespoons                    freshly squeezed orange juice
2 Tablespoons                    light brown sugar
2 Tablespoons                    flavorless cooking oil
½ teaspoon                         Rooster Brand Chile Garlic Sauce
1 Tablespoon                       finely minced ginger
2 cloves                               finely minced garlic
¼ cup                                   chopped fresh mint
½ to 1 pound                        shrimp (16/20 count pound)

In a small bowl, combine the sauce ingredients and mix well.

The sauce can be kept refrigerated up to 8 hours before serving.

To serve, toss the ponzu sauce with large tail-on cooked, peeled, and deveined shrimp.

 

 

Chunky Peanut Sauce

½ cup                      chunky peanut butter
¼ cup                      dry sherry
2 Tablespoons         honey
2 Tablespoons         white or red wine vinegar
2 Tablespoons         flavorless cooking oil
1 Tablespoon           dark sesame oil
1 Tablespoon           soy sauce
1 teaspoon               Asian chile sauce
2 cloves                   garlic, finely minced
2 Tablespoons         ginger, finely minced
2 Tablespoons         green onion, finely minced

 

In a small bowl, combine the ingredients and mix well.

If necessary, thin the dipping sauce by stirring in a few teaspoons of cold water.

The peanut sauce can be kept refrigerated for a week.

 

 

Cole Slaw

1 bunch                      thinly sliced scallions
1 teaspoon                 celery seeds
¼ cup                         mayonnaise
2 Tablespoons            rice wine vinegar
1 Tablespoon              sugar
1 pound bag                tri-color coleslaw mix
To taste                        salt
To taste                        pepper

 

In a large mixing bowl, add the scallions, celery seeds, mayonnaise, vinegar, and sugar.  Wisk until smooth and well-combined.

Add the coleslaw mix and stir to evenly coat.

Adjust the flavor with salt and pepper.

Refrigerate for a minimum of one hour before serving.

 

 

Crab Cakes

¼ cup                         minced carrots
¼ cup                         minced celery
¼ cup                         minced onions
1 teaspoon                 minced flat leaf parsley
½ cup                         freshly made toasted bread crumbs
1 teaspoon                salt
½ teaspoon               pepper
2                                eggs
1 pound                     crab meat

 

Place the rack in the center of the oven and preheat on the broiler setting.

Combine the carrots, celery, onions, parsley, bread crumbs, salt, and pepper in a medium size bowl.

Lightly beat the eggs in a small bowl, and combine with the other ingredients.

Add the crab meat and gently combine.

The mixture can be shaped into nine 3 ounce cakes.

Place the cakes on a greased baking sheet and broil until golden brown, approximately 10 minutes.

Serve with mustard aioli.

 

 

Cranberry Relish

2 cups                        fresh cranberries
¼ cup                         sugar
½ cup                         walnut pieces
2                                 seedless peeled oranges
1 cup                          seedless grapes
1 ½ teaspoon             fresh grated ginger

 

Place ingredients in a food processor.

Pulse until finely chopped, scraping sides as needed.

The cranberry relish can be kept refrigerated for three (3) days.

 

 

Eggs Benedict

How to Poach Eggs
2 – 4                                 large, cold eggs (2 per person)
1 Tablespoon                    salt
2 Tablespoons                  white vinegar
To taste                             salt
To taste                             pepper

Bring 2 – 3 inches of water in a large saucepan to a boil.  Adjust heat to keep the water at a gentle simmer.

Add salt and vinegar; stir to evenly distribute.

Break eggs one at a time, into custard cups.

Hold the cup close to surface and slip each egg into the water.

Allow about 15 seconds between adding each egg.  After each egg has cooked for about 1 minute, gently move with a rubber spatula to ensure the egg is not sticking to the bottom of the pan.  Be very careful not to stir, work very gently.

Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes.  Do not stir.

Lift eggs from water with slotted spoon.

Drain in spoon or on paper towels.

Sprinkle with salt and pepper.

Serve immediately or cool in ice water to serve later.  Reheat the eggs by placing them into gently simmering water for about 20 – 30 seconds.

Basic Hollandaise

2 each                            large egg yolks
As needed                      water
8 ounces                         Glee (clarified butter)
2 Tablespoons                fresh lemon juice
Pinch                              salt
Pinch                              cayenne pepper

Place the yolks in a large bowl to provide ample room to wisk.

Make a double boiler by placing the bowl over a pot of simmering water.

Whisk the egg yolks until they double in volume and turn light yellow in color.

If the eggs get too thick or start to scramble, remove from heat and immediately add a drop or two of water.

 

Once yolks have thickened, remove from heat.

Slowly drizzle in the clarified butter, whisking until incorporated.

Begin adding the lemon juice as the sauce gets thick so you can continue to add the butter.

Add the salt and pepper.

Hold the sauce in a warmed thermos, not over heat – it will break the sauce.

Eggs Benedict

Toast an English muffin.  Warm a slice of Canadian bacon in a skillet with a small amount of butter.  Place one slice on each side of the toasted muffin, top each with a poached egg; drizzle with hollandaise sauce and serve.  Garnish with black olives or chopped tomato and sliced scallions.

Clarified Butter

4 sticks                                  sliced unsalted butter

 

Place the butter in a sauce pan and slowly melt over low heat.

Remove the pan from the heat and let stand for about 5 minutes.

Skim the foam from the top and discard.

Slowly pour the middle layer (clarified butter) into a container.

Discard the milky solids in the bottom of the pan.

 

 

 

Enchilada Lasagna

2 Tablespoons                 vegetable oil
1 Tablespoon                   chili powder
1 Tablespoon                   cumin
½                                     sliced onion
2 cloves                          minced garlic
1 teaspoon                     cinnamon
2 teaspoons                   oregano
One 24 ounce jar           taco sauce
1                                   roasted chicken (buy roasted), remove meat from bones, cut into bite size      pieces OR 3 cups leftover cooked chicken
To taste                         salt
To taste                         pepper
1 cup                             tomato sauce
1 package/24 count      corn tortillas
2 bags                           shredded Cheddar or Mexican Mix cheese

Garnish:
1 bunch                       chopped cilantro
1 bunch                       sliced scallions
2 – 3                            thinly sliced jalapenos

 

Heat the oil in a large sauté pan.

Add the chili powder, cumin, and onions and sauté for about 5 minutes, stirring often.

Add the garlic, cinnamon, and oregano.

When you can smell the garlic, add 1 cup of taco sauce and the chicken.  Adjust the seasonings with salt and pepper.  Stir and simmer for about 5 minutes.

Place just enough tomato sauce to cover the bottom of a casserole dish.  Layer the tortillas, chicken mixture, and shredded cheese in at least three (3) layers.

Place the casserole dish on a baking sheet and bake in a 425° oven for 30 – 40 minutes or until bubbly, and the cheese is golden brown.

Slice into serving portions, and top with salsa, cheese, cilantro, scallions, and jalapenos.

Spanish Rice

2 Tablespoons                         vegetable oil
½                                             diced onion
1 pinch                                     saffron
1 ½ cups                                  uncooked Basmati rice
3 cloves                                   finely chopped garlic
2 ½ cups                                 chicken broth
1 cup                                       tomato sauce
4 heaping Tablespoons          finely chopped parsley

Heat the oil in a medium sauce pan.

Add the onions and sauté for 1 – 2 minutes until softened.

Add the saffron and stir.

Add rice and sauté for 5 minutes.

Add the garlic, and sauté for one (1) more minute.

Add the broth and tomato sauce.

Stir and bring to a boil.  Turn the heat to low, cover and simmer for 20 minutes.  Fluff with a fork.

 

 

 

Fresh Applesauce

3  Gala apples                 peeled, cored, and chopped
Water to cover
¼ teaspoon                     salt

Place apples into a saucepan cover with water & ad salt.

Bring to a boil, reduce heat, stir frequently, and simmer about 20 minutes until the apples are soft.

Applesauce may be left chunky or pureed in a blender or food processor if a smooth consistency is desired.

 

 

Glazed Julienne Carrots

6 medium                   carrots, peeled and cut matchstick size
¼ cup                         chicken stock
2 Tablespoons            sugar
1 Tablespoon              butter
To taste                       salt
To taste                       fresh ground pepper

 

Place the carrots, chicken stock, and sugar in a sauté pan.

Bring to a boil, lower heat and simmer until the stock evaporates and the sugar glazes the carrots.

Add the butter, toss to evenly coat.

Season to taste with salt and pepper.

 

 

Green Beans Amandine

½ cup                           slivered almonds
2 Tablespoons              butter
½ cup                           chicken stock
½ pound                       trimmed fresh green beans
2 Tablespoons              butter
To taste                         salt
To taste                         fresh ground pepper

 

Toast almonds until golden in a hot sauté pan.  Remove from pan and set aside.

Add butter, chicken stock, and green beans.

Simmer until liquid evaporates.

Add the second portion of butter and almonds to the green beans and toss.

Season to taste with salt and pepper.

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