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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
