Recipes Page 6

Southern Pot Stickers

 

Filling

¼  cup                       slivered almonds, toasted
½  pound                   cooked pork barbecue
¼  cup                        barbecue sauce

Toast almonds in a 350° oven for approximately ten minutes.

In a small bowl, combine all ingredients.

Wrapping

20 round                    wonton wraps
¼  cup                        water

Moisten the edge of the wrapper.

Place a teaspoon of the filling in the center, fold in half and crimp the edge closed.

 

Cooking

2 Tablespoons           water
2 Tablespoons           oil

Add water to cover the bottom of a large heavy skillet and heat over a medium flame.

 

Add the pot stickers, cover and cook for a few minutes until the filling is hot and the wrapper is cooked.  When the water has evaporated, add the oil and cook for a minute or two until the bottoms are browned.

 

 

 

Spicy Shrimp with Tomatoes and Oyster Mushrooms

1 teaspoon              paprika
¼ teaspoon             cayenne pepper
¼ teaspoon             fresh ground black pepper
½ teaspoon             white pepper
¼ teaspoon             thyme
¼ teaspoon             basil
¼ teaspoon             oregano
½ teaspoon             salt
1  pound                  16 / 20 count raw peeled, deveined shrimp
1 large                     peeled, seeded, and diced tomato
2 Tablespoons         olive oil
1 small                     diced onion
1 cup                        oyster mushrooms
¼ cup                       white wine

Combine the paprika, three peppers, thyme, basil, oregano, and salt.

Toss spice mixture with the shrimp and marinade for 30 minutes.

To peel tomatoes:  bring water to a boil; add tomatoes for a few seconds.  Remove and place in ice water to cool, and then peel.  Slice the tomatoes in half through the center and squeeze to remove the seeds.  Chop and set aside.

Heat olive oil in a large sauté pan over high heat.

Add the onion and sauté until translucent.

Add the mushrooms and tomatoes.

Add the shrimp and sauté until the shrimp are cooked through, about 3 minutes per side.

Add the white wine and stir to combine.

Serve over rice.

 

 

Steak Diane


For each serving:
1 – 4 to 6 ounce           ½ “ filet mignon medallions or rib eye steak
2 Tablespoons              good quality Brandy
½ Tablespoon               Worcestershire sauce
1 Tablespoon                Dijon mustard
2 Tablespoons              heavy cream
½ teaspoon                   minced flat leaf parsley
1/8 teaspoon                 salt
1/8 teaspoon                 pepper
1 Tablespoon                butter
2 teaspoons                  minced shallots
1 clove                          minced garlic
¼ cup                            sliced mushrooms

 

Measure the brandy into a small bowl.

Measure the Worcestershire sauce, mustard, and cream and parsley into a small bowl.

NOTE: NEVER add alcohol to a pan over heat.   Remove the pan from the heat, add the alcohol and then return the pan back to the heat to flambé.

Season the steak with salt and pepper on both sides.

Melt the butter in a large sauté pan over medium-high heat.

Add the shallots and garlic, stir for a minute, and then add the mushrooms.  Sauté for 2 minutes.

Push the mushrooms to the edge of the pan to make room for the meat.

Add the steak to the sauté pan.  Don’t poke at it or move it around.  Cook approximately 3 minutes on each side for medium rare.

When steaks are done, remove the pan from the heat.  Add the brandy, return to the stove.  Tilt the pan slightly so the brandy ignites, flambé until the flames subside.

Remove the meat and mushrooms from the pan, place on a platter, and keep warm.

Add the Worcestershire sauce, mustard, cream and parsley to the sauté pan, and whisk to incorporate.

Pour the heated sauce over the steak.

 

 

 

Steamed Sea Bass Hong Kong Style
For each serving:

6 ounces                    flaky white fish – (sea bass, grouper, snapper, cod)
Large handful             fresh, washed and stemmed baby spinach
Pinch                          nutmeg
Pinch                          salt
Pinch                          freshly ground pepper
1/8 teaspoon              fresh grated ginger
1/8 teaspoon              fresh minced garlic
1/8 teaspoon              toasted sesame oil
1/8 teaspoon              Kikkoman soy sauce

In the center of a sheet of aluminum foil, place the fresh spinach.

Add a pinch of nutmeg, salt, and pepper.

Place the fish on top of the spinach.

In a small bowl, mix the ginger, garlic, sesame oil, and soy sauce.  Pour on top of the fish.

Carefully fold the foil to seal the spinach and fish into a packet.

Place on a sheet pan and bake in the oven at 350°F for 15 to 20 minutes.

Check to ensure the fish is cooked all the way through.

Guests can open their packet or you can open the packets and place on a plate before serving.

 

 

 

Stuffed Pork Chops


4 / 1-inch thick                      bone in pork chops
¼ teaspoon                          salt
¼ teaspoon                          freshly ground pepper
2 Tablespoons                      vegetable oil

Make a deep slit in the side of each chop to create a stuffing pouch.

Season the chops with salt and pepper.

Stuffing:

1 cup                                      cubed day old bread
4 Tablespoons                        butter
2                                             diced celery ribs
½                                            diced onion
¼ cup                                     dried cranberries
1 Tablespoon                         dried sage
¼ teaspoon                            salt
¼ teaspoon                            freshly ground pepper
As needed                             Chicken stock
4                                             bamboo skewers
1 Tablespoon                         vegetable oil

Crumble the bread into a bowl, set aside.

Add butter to a sauté pan and sweat the celery and onions until transparent, about 10 minutes.  Pour over the bread.

Add the cranberries, sage, salt and pepper, and toss to combine.

The stuffing should be on the moist side.  If it is dry, add a small amount of chicken stock.

Cool the stuffing.

Holding the slit in the chop open, place one-fourth of the stuffing inside each chop.

Hold closed with a trimmed bamboo skewer or toothpick.

Heat a sauté pan; add oil.  Saute the chops until each side is golden brown, about five (5) minutes a side.  Place in a 350° oven to finish cooking.  The stuffing needs to reach 165° F internal temperature.  Bake for approximately 20 minutes.

 

 

Sweet and Sour Apricot Dip

15                               dried apricots
1 ¾ cups                    apricot nectar
½ cup                         sugar
1 teaspoon                 Rooster Brand Chili Garlic Sauce
1 Tablespoon             minced ginger
3 Tablespoons            fresh lime juice (one lime)
¼ cup                         Cointreau (optional)

 

In a small saucepan over high heat, combine all of the ingredients.  Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes.  Remove from the heat and let cool.  Place in a blender and liquefy.  The dip will keep for up to 6 months in the refrigerator.

 

 

Sweet Potato Puff

1  29 ounce can            drained sweet potatoes or 2 cups cooked & mashed fresh sweet potatoes
½ cup                            sugar
2                                    beaten eggs
6 Tablespoons              softened butter
2 Tablespoons              milk
1 teaspoon                   vanilla
½ teaspoon                  nutmeg
½ teaspoon                  cinnamon
½ teaspoon                  salt
¼ teaspoon                  pepper

Topping:
¾ cup                         corn flakes, finely crushed or Grape Nuts
½ cup                         light brown sugar
4 Tablespoons           melted butter

Preheat oven to 350°F.

Place ingredients in a bowl and mix with an electric mixer until combined.

Spread in buttered 1 ½ quart baking dish.

Combine topping ingredients in a small bowl and spread on top of sweet potato mixture.

Bake for 45 minutes.

 

 

Tapenade

1 cup                        Pitted imported black olives, such as kalamata
1 Tablespoon           Minced oil-packed anchovies
½ teaspoon              Freshly ground black pepper
¼ cup                       Extra virgin olive oil
1 Tablespoon           Pureed preserved lemon
4                              Roasted garlic cloves

Place ingredients in a food processor.
Pulse until finely chopped, scraping sides as needed.
The tapenade can be kept refrigerated for a week.

 

 

 

The Wellington Burger

Makes 2 servings
1 sheet                                  frozen puff pastry dough (Pepperidge Farm)
For the beef:
10 ounces                             80/20 ground beef
½                                          diced sweet onion
1 Tablespoon                       Worcestershire sauce
1 Tablespoon                       Dijon mustard
1 clove                                 fresh minced garlic (microplane!)
1 teaspoon                           salt
1 teaspoon                           fresh ground pepper
For the mushroom filling:
1 pound                               minced mushrooms
2 Tablespoons                     olive oil

  1. minced shallot

2 cloves                              fresh minced garlic
¼ cup                                 dry white wine
To taste                              salt and pepper

Procedure:

Mix the ground beef with the onions, Worcestershire sauce, mustard, garlic, salt and pepper.

Form into nicely shaped burgers.

Mince the mushrooms by hand or pulse in a food processor.  Do not puree!

Heat a sauté pan.  Add the olive oil, mushrooms and shallot.  Sauté for about 2 – 3 minutes, and add garlic.

As soon as you smell the garlic, add the white wine.

Bring to a boil, reduce heat to a simmer.

Cook until the mushrooms are dry in the pan.  Be careful not to burn them hear the end.  Stir!

Remove from heat and cool.

Taste and adjust seasonings with salt and pepper.  Set aside to cool completely.

Add a small amount of olive oil to another sauté pan.  Heat the pan, and then add the burgers.  Sear on one side for about 4 minutes, flip, and continue to cook another 4 minutes.  Remove the burgers from the pan, place on a rack to cool, and remove any grease.

Place a sheet of puff pastry on a cutting board.  Cut it in half so each remaining piece will wrap around one burger nicely.

In the center of the pastry, place a mound of the cooled mushrooms; then place a cooled burger on top of the mushrooms.  Pull the corners of the pastry to the center of the burger and wrap the burger in the pastry.

Placing the seam side down on a baking sheet, brush each Wellington with an egg wash and bake in a 400°F oven for about 15 – 20 minutes until the pastry is golden brown.

 

 

White Bean Puttanesca

2                               anchovy fillets, chopped
6                              roasted garlic cloves, chopped
3 Tablespoons         extra-virgin olive oil
2                              plum tomatoes, coarsely chopped
¼ cup                      pitted kalamata olives, coarsely chopped
1 Tablespoons        drained capers, chopped
1 Tablespoons        preserved lemon, minced or pureed
1 15 oz. can            cannellini beans, rinsed and drained
¼ cup                      chopped fresh basil

 

Cook anchovies and garlic in olive oil in a medium sauté pan over medium heat, stirring until anchovies dissolve – about 1 minute.

Stir in tomatoes, olives, and capers and cook until they begin to soften – about two (2) minutes.

Stir in preserved lemon and beans and simmer three (3) minutes.

Add basil.

 

 

Wild Rice with Currants, Pine Nuts, and Port

Ingredients

1 cup                          black wild rice
½ teaspoon                salt
¼ cup toasted            pine nuts
2 cloves                     finely minced garlic
2                                green onions
3 Tablespoons           unsalted butter
½ cup                        currants
¼ cup                        port
¼ teaspoon               salt
1/8 teaspoon             freshly ground black pepper

Advance Preparation

Rinse rice.

Bring 6 cups water to a boil.

Add wild rice and salt.  Simmer about 45 minutes until most of the rice grains “puff.”

Immediately drain in a sieve, rinse with cold water, and drain.

Refrigerate.  Can be done up to 3 days in advance

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

Cut white and light green parts of green onions on a sharp diagonal into 1/8 inch thin pieces.

Last Minute Cooking

Place a large sauté pan over highest heat.

Add butter.  As butter melts, add garlic.

When butter sizzles, but before garlic begins to brown, add wild rice, currants, port, pine nuts, green onions, salt, and pepper.

Sauté rice over high heat about 6 minutes until wild rice is thoroughly reheated and the port has been completely absorbed by the wild rice.

 

 

Wilted Spinach with Warm Sherry Vinaigrette

3                                   roasted garlic cloves
3 Tablespoons              cream sherry
2 Tablespoons              white wine vinegar
1 teaspoon                    Dijon mustard
1 Tablespoon                finely chopped shallot
¼ teaspoon                   sugar
1/3 cup                          extra virgin olive oil
¾ pound                        mixed seasonal baby greens

Mash garlic in a small saucepan.

Add sherry, vinegar, mustard, shallot, and sugar and cook over medium-low heat, whisking, until heated through.  Add oil in a slow stream, whisking until combined.

Toss spinach with warm dressing.  Serve immediately.

Note:  Dressing can be made 1 day ahead and chilled.  Heat through before tossing with salad.

 

 

World’s Best Bleu Cheese Dressing

½  cup               Guiness Stout
½ cup                crumbled bleu cheese

 

Place crumbled bleu cheese in a mixing bowl, gradually add beer and mash together with a fork.

HINTS

This dressing can be made with any bleu veined cheese, which is marbled with a bluish-green mold.  Examples include American Maytag Blue, English Stilton, French Roquefort, Italian Gorgonzola, and Spanish Cabrales.

Any Porter or Stout beer may be used.

This dressing is for bleu cheese lovers only and is fabulous served over an ice-cold wedge of head lettuce.  Makes enough dressing for four (4) salads.

 

 

 

Zucchini Brownies

¾ cup                         brown sugar
½ cup                         white sugar
1                                 egg
2 teaspoons               vanilla
1 teaspoon                 salt
1 ½ teaspoons           baking soda
2 cups                        flour
½ cup                         cocoa powder
1 cup                          semi-sweet chocolate chips (1/2 of a 12 oz. package)
2 cups                        shredded zucchini (about 3 medium)
½ cup                         chopped pecans (optional)

In a mixing bowl combine sugars, egg, and vanilla.

Combine the salt, baking soda, flour, cocoa powder, and chocolate in a separate bowl, and add to wet ingredients.  The mixture will be quite dry.

Add the shredded zucchini and nuts.

Pour into a well-buttered 9 x 9 baking dish.  Bake at 350°F for 30-35 minutes.

Allow to cool, cut and remove from pan.

These are very gooey and simply delicious and a great way to get your kids (or anyone) to eat zucchini!

Recipe courtesy of Ruth Gerrard

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