Recipes Page 3
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.
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.
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.
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.
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.
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.
