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Post by allezcuisine on May 10, 2006 8:08:31 GMT -5
Gotta love that, Thanks....Um, can you substitute sword fish for any other fish, AC. Or is it no substitution? Misstee, mackerel, bluefish, tuna and shark are all good substitutes.
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Post by missteetheironchef on May 10, 2006 11:47:58 GMT -5
Thanks
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Post by missteetheironchef on May 11, 2006 14:07:56 GMT -5
Muffelleta Rellenos
from the Hormel website
Ingredients - 1 pound ground beef - 1 CHI-CHI'S® Restaurante Seasoning Mix (.78-ounce) package - 1 CHI-CHI'S® Diced Green Chilies (4.25-ounce) jar drained - 1/2 cup chopped celery - 1 (4-ounce) can sliced ripe olives drained - 1/2 cup chopped red bell pepper - 1/2 cup CHI-CHI'S® Salsa - 2 cups shredded Colby-Jack cheese - 4 eggs - 1/2 cup mayonnaise - 1/4 cup milk - 2 tablespoons all-purpose flour - 1/2 teaspoon baking powder
Servings: 6 Prep Time: 30 minutes Cook Time: 30 minutes Directions Heat oven to 350°F. In skillet, brown ground beef; drain. Add 1/2 cup water and seasoning mix. Simmer 5 minutes, stirring occasionally. Add green chilies, celery, olives, bell pepper, and salsa. Spread in 12x8-inch baking dish. Sprinkle with cheese. Beat together remaining ingredients; spoon over cheese. Bake 25 to 30 minutes or until puffed and golden brown. Nutrition (per serving) 571 Calories 46 Grams Fat 29 Grams Protein 241 Milligrams Cholesterol 10 Grams Carbohydrates 1,218 Milligrams Sodium
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Post by missteetheironchef on May 22, 2006 14:20:31 GMT -5
Another one from Ming and guess chef Marcus Samuelsson. First... Ming's Master Recipe: Citrus Truffle Vinaigrette.
Ming says: One of the most amazing flavors on the planet comes from its underside... truffles. Their mysterious, sensual flavor and aroma add a unique dimension to any dish that no other ingredient can. The bad news is they're very expensive, but the good news is that you can find their essence in truffle oil, which is much cheaper and lasts much longer. My Citrus-Truffle Vinaigrette recipe will put the great flavor of truffles right in your fridge door.
Makes about 2 cups
2 tablespoons minced shallots 1 tablespoon Dijon mustard 1/2 cup fresh lemon juice 1/2 cup fresh lime juice 1 cup white truffle oil Kosher salt and freshly ground black pepper
In a blender, combine the shallots and Dijon mustard with the juice and blend until smooth. While blending, drizzle truffle oil in a thin stream until emulsified. Season with kosher salt and freshly ground black pepper to taste.
And now here's chef Samuelsson's Recipe using the vinaigrette.
Guest Recipe: Seared Salmon with Corn Mashed Potatoes
by Chef Marcus Samuelson
Serves 4
2 tablespoons Dijon mustard 1/2 cup olive oil plus 1 tablespoon 1 teaspoon honey Juice from 2 limes 4 6-ounce salmon fillets, with skin 4 tablespoons Citrus-Truffle Vinaigrette Salt and pepper Corn mashed potatoes (see recipe below)
Whisk the mustard, 1 tablespoon olive oil, honey and lime juice together in a bowl, and set aside. Prepare the salmon: Heat the oil in a large cast iron or other heavy skillet over medium high heat. Season the salmon with salt and pepper, add to the pan skin side down, and cook for 4 minutes. Flip over and cook for an additional 2 minutes. Brush the salmon on both sides with the mustard glaze, drizzle with the Citrus-Truffle Vinaigrette and place skin side up on serving plates, over a mound of corn mashed potatoes.
Corn Mashed Potatoes
Serves 4 to 6
1 pound fingerling or yukon gold potatoes, peeled 2 cups milk 1 cup heavy cream 2 large egg yolks 1 tablespoon mascarpone cheese 2 tablespoons olive oil 1/2 teaspoon fresh thyme leaves 2 tablespoons unsalted butter, at room temperature 1 cup corn kernels, blanched in boiling salted water until just tender, about 3 minutes Kosher salt and freshly ground black pepper
Combine the potatoes, milk, and cream in a large saucepan and bring just to a boil. Reduce the heat slightly and simmer for 20 to 25 minutes, or until the potatoes are tender. Drain the potatoes, reserving the cooking liquid. Pass the potatoes through a food mill or potato ricer into a large bowl. In a small bowl, beat the egg yolks lightly. Add the mascarpone cheese and mix well, then stir in the olive oil and thyme. Add this mixture to the potatoes, along with the butter and about half the reserved cooking liquid, and mix well, then add additional cooking liquid as necessary until the potatoes are the consistency, desired. Fold in corn kernels, season with salt and pepper to taste and serve.
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Post by allezcuisine on May 22, 2006 15:23:26 GMT -5
The salmon sounds great!
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Post by missteetheironchef on May 26, 2006 11:52:00 GMT -5
Roasted Salmon with Pomegranate-Avocado Salsa
Preparation time: 15 min. Cooking time: 15 min.
2 tsp. ground coriander 2 tsp. sugar 1 tsp. salt 1 pomegranate, seeded 1/2 cup thinly sliced green onions 3 Tbs. fresh lime juice 2 tsp. finely chopped jalapeno pepper, seeds removed 1 clove garlic, finely chopped 2 Haas avocados, cut into 1/2 inch dice 1 head heart of Romaine, about 7 ounces each 4 center-cut salmon fillets, about 6 ounces each 1 lime, each cut in eighths for garnish NUTRIENT FACTS (Per Serving) Calories: 716 Fat: 32.6g Calories From Fat: 40% Protein: 69.6g Cholesterol: 156mg Dietary Fiber: 10.9g
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Post by missteetheironchef on Jun 19, 2006 13:35:57 GMT -5
Just a note....
The Recipe Thread is usually for the appetizers and main courses only.
All others will be in seperate threads (e.g. Salads, beverage & smoothies, desserts, etc.)
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Post by allezcuisine on Jun 20, 2006 10:59:44 GMT -5
Vegetable Lasagna
* 8-ounce box oven-ready lasagna pasta
Filling:
* 1 to 2 tablespoons olive oil * 2 10-ounce packages frozen spinach, thawed and drained * 1 cup shredded carrots (about 2 carrots) * 1/2 cup minced onion * 1 clove garlic minced * Salt and pepper to taste * 2 teaspoons marjoram * 3 cups ricotta cheese
Heat the olive oil in a large saute pan. Add the spinach, carrots, onion, garlic, salt and pepper and marjoram and cook until carrots are almost tender about 5 minutes.
Remove from heat. Mix the vegetables with the ricotta cheese. Set aside.
Sauce:
* 1/2 cup butter (1 stick) * 1/2 cup flour minus 1 tablespoon * 5 cups milk * 3/4 cup parmesan cheese, grated * Salt to taste * 8-ounce package grated mozzarella cheese
Topping:
* 1/2 cup bread crumbs * 2 tablespoons melted butter
In a medium-size pot melt the butter. Add flour and whisk until butter and flour are combined and mixture is smooth. Slowly add the milk. Stir or whisk until thickened. Add parmesan and salt. Stir. Remove from heat.
Spoon about 1/2 to 3/4 cup (or enough to cover the bottom) of the sauce into a 9- by 13-inch baking dish. Place three lasagna noodles crosswise over sauce. Spread about 2/3 cup of the spinach filling over pasta. Sprinkle with mozzarella cheese. Add another layer of noodles. Spoon about 3/4 cup of sauce over noodles. Add the spinach filling and the grated mozzarella. Repeat until all the filling, noodles and sauce is used.
Top with bread crumbs mixed with melted butter.
Cover with foil and bake in a preheated 375-degree oven for about 25 to 30 minutes. Remove foil and bake another five to 10 minutes longer or until hot and bubbly. Allow to stand about 5 minutes before cutting.
Yum...
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Post by missteetheironchef on Jun 24, 2006 14:38:08 GMT -5
Tandoori Chicken
2 (2 1/2-pound) whole chickens
Spice Rub: 1/2 teaspoon kosher salt 1 teaspoon red chili powder 4 tablespoons fresh lemon juice
Tandoori Sauce: 6 tablespoons plain yogurt 7 tablespoons heavy cream 2 1/2 tablespoons ginger paste 2 1/2 tablespoons garlic paste 1 teaspoon ground cumin 1/2 teaspoon garam masala powder* 1 teaspoon saffron
For garnish: 1/2 pound mixed salad greens 1 lemon, cut into 4 wedges 1 small onion, sliced
4 tablespoons melted butter, for basting
*Garam Masala can be found at specialty Indian markets.
To prepare each chicken: Rinse under cold water and remove all the skin. With a sharp knife, make 3 deep incisions in each breast, 3 in each thigh and 2 on each drumstick. Then with a butcher knife, cut each chicken into quarters. First, cut the chicken in half down the middle. Second, cut the legs off where the thigh meets the body. Lastly, remove each breast, keeping the wings attached. Place the pieces of chicken on a large plate. To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken legs and breasts. Set the chicken aside for 15 minutes to let the flavors absorb.
To prepare the tandoori sauce: In a large bowl, combine the yogurt, heavy cream, ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken legs and breasts, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours.
Preheat an oven or charcoal grill to 350 degrees F.
To prepare the garnishes for the dish: Wash and drain the salad greens and slice the onion and the lemon.
Remove the chicken from the refrigerator. Skewer the legs starting from the drumstick end, through to the thigh so that the leg is spread out straight for even roasting. Skewer the breasts starting from the wing, through the breast so that the wing is spread out straight for even roasting.
If cooking the chicken in an oven, place the chicken in a shallow roasting pan lined with foil to catch the drippings. If cooking the chicken on a grill, place the chicken directly on the grill with a pan underneath it to catch the drippings. Roast for 10 minutes, then remove and baste with the melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes, or until juices run clear when pierced with a fork, basting a couple more times during cooking.
To serve: Arrange 1 leg and 1 breast on each plate, with mixed salad greens, a lemon wedge, and onion slices in the middle.
Difficulty: Expert Prep Time: 30 minutes Inactive Prep Time: 4 hours 15 minutes Cook Time: 50 minutes Yield: 4 servings
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Post by missteetheironchef on Jun 24, 2006 15:42:32 GMT -5
Thai Marinated, Skewered and Grilled Jumbo Shrimp
24 jumbo shrimp, peeled and deviened 2 cups coconut milk 1/2 cup lime juice 1/4 cup Thai fish sauce 4 tablespoons sriracha sauce 1 tablespoon tamarind paste 1 tablespoon lime zest 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon kosher salt 6 (6 or 8-inch) bamboo skewers Vegetable oil, for oiling grill
Place the shrimp in a large, 1-gallon re-sealable food storage plastic bag. Place the rest of the ingredients (coconut milk through salt) in a non-reactive medium bowl and whisk to combine. Pour the marinade over the shrimp and seal in the bag. Allow to marinate at room temperature for 30 minutes, turning the bag occasionally to ensure even marinating. Soak bamboo skewers in warm water while you marinade the shrimp. Preheat the grill to medium-high. Remove the shrimp from the marinade and skewer 4 per skewer and set aside. Brush the grill lightly with a bit of vegetable oil and place the shrimp on the grill. Cook the shrimp for 3 minutes, basting with the marinade as it cooks, then turn and cook for an additional 3 minutes, while basting, on the second side. Serve while hot.
Difficulty: Easy Prep Time: 20 minutes Cook Time: 6 minutes Yield: 6 servings
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Post by allezcuisine on Jun 25, 2006 10:37:22 GMT -5
FRESH COCONUT SHRIMP
1 c. flour (more if needed) 2 eggs 1 1/2 c. finely grated fresh coconut 1 1/2 lb. jumbo shrimp, peeled & deveined Salt Ground black pepper 4-5 tbsp. clarified butter or olive oil Lime wedges, optional
Place flour in shallow bowl, place eggs in another, and place coconut in third bowl. Season shrimp with salt and pepper to taste. Heat butter in frying pan over medium flame. Dip each shrimp first in flour, shaking off excess, then in egg, then in coconut.
Pan fry shrimp until firm and golden brown about 1 minute per side. Drain on paper towels. Serve with lime wedges.
Apricot jam mixed with prepared horseradish, salt and lime juice makes a great dipping sauce.
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Post by mickster on Jun 25, 2006 10:57:32 GMT -5
AC, this coconut shrimp recipe is awesome and something I can handle. Not many carbs there.
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Post by allezcuisine on Jun 25, 2006 15:23:11 GMT -5
They are mighty tasty too!
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Post by mickster on Jun 28, 2006 21:19:04 GMT -5
Mickey's ice cream recipe: Any flavor of "Edge" low carb drink in the silver carton. Three whole eggs, Splenda, heavy whipping cream, your choice of no carb flavors, your choice of fresh fruit. You also need an ice cream making machine. In a heavy sauce pan heat the Edge milk drink. Mix the eggs and Splenda in a bow with a whisk Pour hot Edge into sweetener and egg mix and combine, then transfer mixture back to sauce pan and cook for about 3 - 5 minutes, stiring constantly with a wooden spoon until sauce thickens. Remove sauce from heat and pour over a sive to remove any lumpy eggs, into a bowl. Refrigerate for three hours. When mixture is chilled, beat one cup heavy whipping cream until peaks form, add more Splenda to your personal sweetness taste and beat again. Add the chilled sauce and beat until blended. You can also add your flavors, i.e., vanilla, carmel, etc., at this time. Pour mixture into your ice cream bown and begin freezing the mixture. Once it starts getting thick you can add chopped fruit, nuts, whatever. Continue with the freezing on your ice cream machine until it's ice cream. Transfer to a large bowl and put in freezer for a couple hours. It's really easy.
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Post by allezcuisine on Jun 29, 2006 11:59:55 GMT -5
That sounds great! Thanks again, Mick.
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