Recipes Page 4

Outrageous Red Chile Sauce

¼ cup                         vegetable oil
1                                 chopped onion
6 large                        chopped garlic cloves
½ cup                         pure, ground medium New Mexican red chile powder
1 cup                          chicken broth
1 teaspoon                 Mexican oregano
½ teaspoon                freshly ground cumin seed
½ teaspoon                salt
1 – 28 oz. can            San Marzano Crushed Tomatoes
½ cup                         roasted, salted pumpkin seeds
½ cup                         raisins

 

Heat the oil in a medium saucepan and sauté the onion for 3 to 4 minutes until softened.

Add the garlic and sauté 2 minutes more.

Stir in the chile and slowly add the chicken broth, whisking to break up any lumps in the chile.

Add the oregano, cumin, salt, tomatoes, pumpkin seeds, raisins, and bring to a boil.

Reduce the heat and simmer for about 15 minutes.

Transfer the sauce in batches to a blender and puree until smooth.  If the sauce is too thick, add additional chicken broth.

 

 

Oven Fried Chicken

2 each                        boneless, skinless chicken breasts
2 cups and 2 cups      buttermilk
2 cups                        all-purpose flour
2 cups                        panko
As needed                 extra virgin olive oil

Cut the chicken into fingers.

Marinate for 30 minutes in 2 cups buttermilk.

Remove from the buttermilk and pat dry.

Set up a breading station in three shallow pans:  #1 flour, #2 buttermilk, #3 panko

Dredge each finger in the flour, then buttermilk, then panko making sure each finger is well-coated on all sides.

Place each finger on a parchment-lined baking sheet.

Drizzle each finger lightly with olive oil.

Place the sheet pan in a preheated 400 degree oven and bake until golden brown, about 15 to 20 minutes.

 

 

Pad Thai


1/3 pound                    flat rice noodles
1 Tablespoon               sugar
2 Tablespoons             Nam Pla (Thai fish sauce)
1                                  egg
2                                  egg whites
2 Tablespoons            vegetable oil
10                               peeled and deveined shrimp
1 teaspoon                 minced fresh garlic
1 ½ cups                    trimmed bean sprouts
2 Tablespoons            chopped, unsalted roasted peanuts
2                                 thinly sliced scallions
2 Tablespoons            chopped fresh cilantro
1                                 quartered lime

Break noodles and soak in very hot water to cover for 15 minutes.

Add sugar to Nam Pla, and set aside.

Beat together the egg and egg whites.  Set aside.

Heat the oil in a large skillet.  Add the shrimp and sauté until done half way.  Add garlic, sauté 1 minute, and add Nam Pla.

Pour eggs into the skillet.  Allow to sit for 30 – 60 seconds or until they begin to set up, then scramble the eggs.

Drain the noodles.  Carefully fold them into the skillet mixture with 1 cup of bean sprouts.

Stir carefully to coat the noodles and warm them through.

Arrange the noodles on a large serving platter or individual plates.

Sprinkle the top with the remaining bean sprouts, peanuts, scallions, and cilantro.

Squeeze half of the lime juice over the Pad Thai plates and place the other two quarters on each plate as a garnish.

 

 

 

Oven Roasted Salmon with Cilantro Pesto

 

1                                 salmon filet with skin removed, approximately 2 pounds
1 bunch                      fresh cilantro
1                                 seeded chopped jalapeno
1 ½ Tablespoon          fresh chopped ginger
1 ½ Tablespoon          honey
1 clove                        fresh chopped garlic
1 Tablespoon              extra virgin olive oil
1 ½ teaspoon              ground cumin
¼ cup                          toasted blanched slivered almonds
1 Tablespoon              fresh lime juice
To taste                      salt
To taste                      freshly ground black pepper

 

Remove bones from filet using tweezers or needle nose pliers.

Combine the cilantro, jalapeno, ginger, honey, garlic, olive oil, cumin, almonds, lime juice, salt and pepper in a blender and process until blended but not smooth.

Slather pesto on the salmon fillets, roast in a 350° oven for about 10 minutes per inch of thickness of the fish.

 

 

Chef Pamela’s Chicken Noodle Soup

2 Tablespoons             butter
2                                  diced chicken breasts
2                                  thinly sliced carrots
1                                  diced medium onion
2                                  thinly sliced celery rib
2 quarts                      chicken stock
1                                  lemon zest and juice
1                                  bay leaf
1 sprig                         fresh thyme
½ cup                         pastina
shredded Parmesan cheese

Melt the butter in a large pot.

Sauté the chicken, carrot, onion, celery in the butter without browning, until onions are translucent.

Add the chicken stock, lemon zest, juice, bay leaf, and thyme.

Bring to a boil, reduce heat, and simmer until vegetables and chicken are cooked through, about 10 minutes.

Add the pastina and finish cooking, about 10 minutes.  Pastina is tiny pasta that comes in a wide variety of shapes.  You can find small noodles, ABCs, small pellets called acini de pepe, melon seed shapes, etc.

Remove the bay leaf and thyme sprig.

Spoon into bowls and top with  shredded Parmesan cheese.

 

 

 

Chef Pamela’s Grits and Eggs

4 cups                        water
1 cup                          stone ground grits
2 sprigs                      fresh thyme
1 teaspoon                 salt
1 clove                       minced garlic
To taste                      salt
To taste                      fresh ground pepper
½ Tablespoon            soft butter

4 large                       eggs
To taste                     salt
To taste                     fresh ground pepper
To taste                      Parmesan cheese

In a saucepan, bring the water to a boil.  Add grits, thyme, salt and garlic.

Reduce heat and simmer for 30 minutes. Stir frequently to avoid lumping

Adjust seasonings with salt and pepper

Fill a ramekin 2/3 full with the cooked grits.

Create a depression in the grits to hold an egg.

Place a thin slice of butter in the middle of the depression.

Crack an egg into the center of the depressed grits, top with a sprinkle of salt, pepper, and Parmesan cheese.

Bake in a 350°F oven for 12 minutes.  The whites will be set and the yolks still runny.  Cook longer if desired.

 

 

Pan Seared Halibut with Sundried Tomato and Wild Mushroom Ragout, Spinach and Arugula Sauté, Edamame, and Boiled New Potatoes

 

Edamame

1 cup              shelled frozen edamame
To taste          salt

Boil 1 cup of water in a small pot.

Add the edamame, simmer for four (4) minutes, drain, season with salt, and keep warm.

Boiled New Potatoes

12 – 16            small new potatoes
1                       fresh thyme sprig
1                      smashed garlic clove
1 teaspoon      salt

Place potatoes, thyme, and garlic in a pot with cold water.

Bring to a boil, add salt, and simmer until potatoes are done, about 15 minutes.  Drain and keep warm.

Spinach Arugula Sauté



1 Tablespoon           extra virgin olive oil
1                               minced garlic clove
2 cups                      stemmed and washed fresh spinach
2 cups                      stemmed and washed fresh arugula
Pinch                        fresh ground nutmeg
To taste                    salt
To taste                    fresh ground black pepper

Heat the oil in a large sauté pan.

Add the garlic and briefly sauté.

Add the spinach and arugula and stir only until it begins to wilt.  Transfer to a strainer and season with nutmeg, salt, and pepper.

 

 

Pan Seared Halibut with Sundried Tomato and Wild Mushroom Ragout

 

4 / 6 oz. portions       fresh halibut
To taste                     salt
To taste                     fresh ground black pepper
2 Tablespoons           extra virgin olive oil
1 ½ cups                   wild sliced mushrooms
¼ cup                        sliced sun dried tomatoes packed in oil
1                                minced garlic clove
1                                minced shallot
½ cup                        white wine

Season the fish with salt and pepper, and drizzle with about ½ Tablespoon olive oil.  Allow to marinade in the refrigerator until ready to cook (no more than 30 minutes).

Heat a large sauté pan.  Add the balance of the olive oil, mushrooms, tomatoes, garlic and shallot.  Sauté until the mushrooms begin to brown.  Push the mushrooms and tomatoes to the side of the pan, add the halibut, presentation side down.

Allow the fish to sear about 3 – 5 minutes on one side until it turns golden brown.  Using a spatula, carefully flip the fish onto the other side, add white wine, and allow to finish cooking, about 5 minutes more.

Plate up
Place the spinach arugula sauté on the bottom center of a large plate.  Top with the fish.  Top each portion of the fish with the sundried tomato wild mushroom ragout.  Around the fish, place the edamame and potatoes.

 

 

 

Pasta with Sautéed Shrimp, Prosciutto, Olives, Capers, Feta and Goat Cheese

 

½ pound                pasta – orchette, fusilli, penne or other shape of choice
2 Tablespoons      extra virgin olive oil
1 pound                 16/20 count peeled and deveined shrimp
2 large                   minced garlic cloves
½ cup                    dry white wine
4 ounces               plain goat cheese
1 -  28 oz. can       diced San Marzano tomatoes, liquid reserved           
½ cup                    assorted pitted olives, sliced in half
¼ cup                    capers
6 large                   thinly sliced basil leaves
6 large                   thinly sliced mint leaves
4 ounces               crumbled feta cheese
4 slices                  prosciutto, sliced into thin ribbons

 

Cook pasta according to package directions.  Drain and rinse with cold water to stop cooking.  Toss lightly with olive oil to keep it from sticking.
Heat the oil in a large sauté pan over medium heat.  Add shrimp and garlic, and quickly saute.  Remove and set aside.
Deglaze pan with white wine, stirring up all the fond from the bottom of the pan.  Reduce about ¼. Stir in the goat cheese until smooth; add the tomatoes, olives, capers, and shrimp and heat through.
Add the cooked pasta, and warm through. Place in a heated serving bowl, top with basil and mint, crumbled feta, and prosciutto.

 

 

Pickled Grapes

2 ½ pounds                   red or green seedless grapes or pitted fresh cherries
22 ounces                     white wine vinegar
1 pound, 12 ounces      sugar
1 ½                               cinnamon sticks
½ teaspoon                  kosher salt
2                                  1 quart wide mouth canning jars

Remove the grapes from the stems.  Wash and pat dry.  Discard any grapes that are soft or broken.

Bring the vinegar, sugar, and cinnamon to a boil.  Add the salt and simmer for five (5) minutes.

Place the grapes into the clean, sterile canning jars.  Press slightly to make sure grapes are packed snug but not too snug so they break or split open.

Pour the hot vinegar mixture over the grapes to the top of the jars.

Seal the jars with a clean lid and sealing ring.

Store in the refrigerator.  These gems get better with age.

Serve with rich foods, cheese, stews, grilled meats and sandwiches.

 

 

 

Pineapple Salsa

2                      jalapeno chilies
½ cup             fresh squeezed lime juice
2 cups            diced fresh pineapple
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 the minced jalapenos with one half of the lime juice.  This will distribute the heat when mixed with the salsa.

In a large bowl, combine the pineapple, 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.

Variation

Grill the pineapple rounds over a wood or charcoal fire until soft and browned.  Cool and dice.

 

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