Recipes Page 3

Gremolada

1 cup                    about one bunch flat leaf (Italian) parsley, washed, stems removed
2                           diced preserved lemon wedges
6                           roasted garlic cloves
2 Tablespoons      extra virgin olive oil or roasted garlic herb olive oil
½ teaspoon          freshly ground black pepper

Place the ingredients in the bowl of a food processor.  Pulse, scraping down the sides of the bowl, until the ingredients are granular, not smooth.

Gremolada can be kept refrigerated for up to a week.

1st option:  As you are processing the ingredients, add toasted pine nuts to taste.

2nd option:  Stir in fresh bread crumbs or finely chopped cashews to the finished Gremolada.

Gremolada is delicious spooned over steak, grilled chicken or fish, tossed with vegetables, pasta, and into vinaigrettes.

 

 

 

Grilled Montreal Steak with Balsamic Pearl Onions
Grilled Steak

1                      6 to 8 ounce steak per person, your choice of cut
As needed       Montreal Steak Seasoning

Season both sides of steak with Montreal Steak Seasoning.  Allow to marinate for 15 – 20 minutes at room temperature.

Grill over high heat 3 – 6 minutes per side, depending on thickness and desired doneness; 5 minutes per side will be medium rare for a 1-inch steak.

Montreal Steak Seasoning

½ teaspoon              garlic powder
1 teaspoon               ground coriander seed
1 ½ teaspoons         salt
1 teaspoon               dill weed
1 teaspoon               paprika
1 teaspoon               cayenne pepper
1 teaspoon               freshly ground black pepper

Place ingredients in a small container with a lid and toss to combine.

Balsamic Pearl Onions

Water to cover
1 cup                          dark balsamic vinegar
½ cup                         blanched and peeled pearl onions
2 Tablespoons            butter

Bring a small pot of water to boil.

Trim the root end from the onions with a sharp knife.

Plunge the onions into  boiling water for 2 – 3 minutes, remove and drop into ice water to cool and facilitate peeling.

When onions are cool, drain and pat dry.

Squeeze each onion to remove the peel.

Place the peeled onions into the balsamic vinegar, bring to a boil, reduce the temperature and simmer until the vinegar is syrup-like and the onions are soft and dark.

Whisk in the butter and pour over the grilled steaks.

 

 

Guacamole

2                        jalapeno chilies
½ cup                fresh squeezed lime juice
2                        peeled, seeded and diced ripe avocados
¼ cup                diced red onion
1 bunch             minced cilantro
¼ teaspoon salt

Seed, devein, and mince the chilies.

Combine jalapenos with one half of the lime juice.  This will distribute the heat when mixed with the salsa.

In a large bowl, combine the avocado, red onion, and cilantro.

Begin mashing the ingredients until chunky smooth, and add jalapeno/lime juice to taste.

Add remaining lime juice to taste.

Add salt to taste.

Press plastic wrap tightly over the surface of the guacamole to maintain freshness and refrigerate.

 

 

Hong Kong Seared Chicken in Lettuce Cups

½ pound                    chicken breast
3 Tablespoons           hoisin sauce
1 Tablespoon             dark sesame oil
1 Tablespoon             oyster sauce
1 Tablespoon             dry sherry
1 Tablespoon             pureed preserved lemon (optional)
1 teaspoon                 Rooster Brand Chile Garlic Sauce
¼ cup                         fresh orange juice
3                                 garlic cloves, finely minced
¼ cup                         chopped mint leaves or basil, or cilantro, or green onion
¼ cup                         toasted pine nuts
2 Tablespoons            flavorless cooking oil
10                                large washed lettuce cups, endive or bib work well

 

Advance Preparation
Cut the chicken into ¼“ matchstick shaped slices.

Transfer the chicken to a bowl, add hoisin sauce, sesame oil, oyster sauce, dry sherry, preserved lemon , chile sauce, orange juice, garlic, and chopped herbs.  Mix thoroughly and refrigerate.

Set aside lettuce cups.  Can be completed to this point up to 8 hours in advance of Last Minute Cooking.

Toast pine nuts in a 350° oven until golden, about 10 to 15 minutes.

Last Minute Cooking
Add oil to a large sauté pan over highest heat.  When the oil becomes very hot, add the marinated chicken.

Stir and toss the chicken, separating all the pieces, and cooking until all the chicken just loses its raw color.

Stir in the pine nuts.

Slide onto a platter.   Ring the platter with lettuce cups.

Serve at once.  Each person spoons a little of the filling into a lettuce cup and eats the cup using their fingers.

 

 

Jicama Watercress Salad

2 cups                        sliced jicama
1 large bunch             rinsed watercress
¼ cup                         fresh lime juice
3 Tablespoons           extra virgin olive oil
3 Tablespoons           honey
1 teaspoon                 Rooster Brand Chile Garlic Sauce
½ teaspoon                cumin
½ teaspoon                sea salt
½ cup                         coarsely chopped Marcona almonds

Using a knife or peeler, remove the jicama skin.

Cut the jicama into ¼ “ matchstick shaped slices and refrigerate.

Rinse the watercress, discard any tough ends and refrigerate.

In a small bowl, combine the dressing ingredients:  lime juice, olive oil, honey, chile sauce, cumin, and salt.  Refrigerate.

In a large bowl, combine the jicama, watercress, and almonds.  Stir the dressing the pour over the salad.  Toss ingredients until evenly coated.

 

 

Mango Salsa

 

2                      jalapeno chilies
½ cup             fresh squeezed lime juice
2 cups            peeled, seeded and diced fresh ripe mango
½ cup             diced red bell pepper
¼ cup             diced red onion
1 bunch          minced cilantro
¼ cup             minced mint leaves
¼ teaspoon    salt

Seed, devein, and mince the chilies.

Combine jalapenos with one half of the lime juice.  This will distribute the heat when mixed with the salsa.

In a large bowl, combine the mango, red bell pepper, red onion, cilantro, and mint.

Add jalapeno/lime juice to taste.

Add remaining lime juice to taste.

Add salt to taste.

Refrigerate for an hour to chill and marry flavors.

 

 

Marinated Goat Cheese with Peppers, Garlic, and Mint

In this recipe, whole peppercorns are heated in olive oil until the roasting process causes the peppercorns to “pop.”  This technique creates a mild, crunchy tasting peppercorn while infusing the oil with spice.

 

12 ounce                log of goat cheese, or 2 to 3 ounce “rounds”
½ cup                     extra virgin olive oil
1 teaspoon             black peppercorns
1 teaspoon             white peppercorns
1 teaspoon              pink peppercorns
2 cloves                  garlic, finely minced
2 Tablespoons        very finely minced fresh ginger
1/3 cup                   slivered mint leaves
Crackers                 as an accompaniment

 

Cut goat cheese into ½ inch thick slices, and place in a storage container with a lid.

In a small saucepan, combine the oil and peppercorns.

Place over medium high heat and cook until the peppercorns begin to “pop,” about 2 minutes.

Immediately stir in the garlic, ginger, and mint; then pour over the cheese.

Marinate in the refrigerator for at least 8 hours.

This recipe can be kept refrigerated for three (3) days.

Serve chilled or at room temperature with crackers.

 

 

Marinated Goat Cheese with Peppers, Garlic, and Mint

In this recipe, whole peppercorns are heated in olive oil until the roasting process causes the peppercorns to “pop.”  This technique creates a mild, crunchy tasting peppercorn while infusing the oil with spice.

 

12 ounce                 log of goat cheese, or 2 to 3 ounce “rounds”
½ cup                      extra virgin olive oil
1 teaspoon              black peppercorns
1 teaspoon              white peppercorns
1 teaspoon              pink peppercorns
2 cloves                  garlic, finely minced
2 Tablespoons        very finely minced fresh ginger
1/3 cup                   slivered mint leaves
Crackers                 as an accompaniment

 

Cut goat cheese into ½ inch thick slices, and place in a storage container with a lid.

In a small saucepan, combine the oil and peppercorns.

Place over medium high heat and cook until the peppercorns begin to “pop,” about 2 minutes.

Immediately stir in the garlic, ginger, and mint; then pour over the cheese.

Marinate in the refrigerator for at least 8 hours.

This recipe can be kept refrigerated for three (3) days.

Serve chilled or at room temperature with crackers.

 

 

Mustard Aioli


2 Tablespoons             coarse ground Dijon mustard
3                                  chopped garlic cloves
½ teaspoon                 salt

1                                 room temperature pasteurized egg yolk

    2 Tablespoons            fresh squeezed lemon juice (1/2 lemon)
    2/3 cup                       extra virgin olive oil
    1/3 cup                       flavorless oil

     

    Place mustard, garlic, and salt in a blender and pulse for 2 seconds.

    Add the egg yolk and lemon juice, and pulse for 2 seconds.

    Turn the blender on and slowly add the oils.  Use the blender top as a shield against splattering oil.

    Note:  Use caution in consuming raw eggs due to the risk of food borne illness.  To reduce this risk, use pasteurized eggs or use only fresh, properly refrigerated grade A or AA eggs with intact shells.  Wash the shell with soap and water.

     

     

    New Potatoes with Garlic and Herbs

    2 – 3 per person             New potatoes
    1 – 2 sprigs                     fresh thyme
    1 clove                            fresh smashed garlic
    1 Tablespoon                  salt
    To taste                           butter or olive oil
    To taste                           salt
    To taste                           fresh ground pepper

     

    Cut potatoes into halves or quarters.

    Place in a sauce pot and cover with cold water.

    Add the thyme, garlic, and salt.

    Bring to a boil, reduce heat and simmer until tender.

    Remove from heat and drain in a colander.

    Remove the thyme sprigs, leaving the loosened leaves behind.

    Toss potatoes with butter and season to taste with salt and pepper.

     

     

    Olive Caponata

    1 cup                           pitted imported black olives (such as Kalamata)
    2 Tablespoons            rinsed capers
    2 Tablespoons            extra virgin olive oil
    1 Tablespoon              fresh lemon juice
    2                                 crushed garlic cloves
    ½ teaspoon                lemon zest
    ½ teaspoon                minced oil-packed anchovies

     

    Place ingredients in a food processor.

    Pulse until finely chopped, scraping sides as needed.

    The olive caponata can be kept refrigerated for a week.

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