Recipe Archive

 

  Fresh Tomato Sauce with Sautéed Shrimp and Pine Nuts

Recipe by: David St.John-Grubb
Category : Entree Seafood

   Yields 4 Portions

Tomatoes

Fully ripened fresh

2 pounds

Olive oil

 

2 tablespoons

Onion

Diced

1/2 cup

Basil

Dried

1 teaspoon

Oregano

Crushed

1/2 teaspoon

Garlic

Minced garlic

1/2 teaspoon

Shrimp

Shelled and deveined

1 pound

White wine

Dry

1/4 cup

Salt

 

3/4 teaspoon

Black pepper

Ground

1/4 teaspoon

Pine nuts

Toasted

1/4 cup

 
 
1.  Core and chop tomatoes (this should make about 5 cups); set aside for later use.
2.  In a large skillet over medium-high heat, heat oil.
3.  Add onion, basil, oregano and garlic; then cook and stir until onion is tender, about 5 minutes.
4.  Add shrimp, reserved tomatoes, wine, salt and pepper.
5.  Cook and stir until onion is tender, about 5 minutes.
6.  Add shrimp, reserved tomatoes, wine, salt and pepper.
7.  Cook and stir until all shrimp are pink and tomatoes are heated through about 2 minutes longer
8.  Remove from heat; stir in pine nuts. If desired, garnish with fresh basil ribbons
9.  If desired, garnish with fresh basil ribbons and serve over hot pasta

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  GRILLED SALMON STEAKS WITH GAZPACHO SALSA 

Recipe By : Mark Kent

 

Yields 4 Portions

Category:  Entree - Fish

 

 

 

 

 

Salmon steaks or filet,

approx. 6-7oz ea.

4 each.

Cucumber,

peeled -- seeded, diced 1/4"

1 each.

Red bell pepper

cut into 1/4" dice

11 grms.

Red onion  dice

cut into 1/4" dice

1 each.

Tomatoes  large

seeded -- cut into 1/4" dice

2 each.

Red wine vinegar

 

3 Tbsp.

Worcestershire sauce

 

1 Tbsp

Hot pepper sauce

 

1 Tsp.

Salt

 

1 Tsp.

Extra virgin olive oil

 

3 ozs.

 

 

 
1. In a medium bowl combine the cucumber, pepper, red onions, tomatoes,
    vinegar, Worcester sauce, hot sauce, salt and 1/4 cup of the Olive oil.
    Place 1/3 rd of the mixture in a food processor and puree until smooth,
    takes about a minute, Stir the puree into the remaining vegetables.
    Cover and set to one side at room temperature for 1 hour.
2. Marinate the Salmon in Olive oil, fresh lime juice and minced garlic
    for approximately one hour. Remove from the marinade, pat dry and season
    lightly with Sea salt and freshly cracked black pepper.
3. Grill the Salmon, approximately 3 minutes on each side
    130 degrees F. Internal temp for med-rare.
4. Place the cooked Salmon on the plate and top with Salsa.
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    Pork Scaloppini Perugina  

Recipe by: David St.John-Grubb
Category : Entree Pork
  Yield: 4 portions.
     
Flour   1/4 cup
Salt   1/2 teaspoon
Black pepper ground 1/4 teaspoon
Pork loin chops

boneless cut 3/4-inch thick (about

4 ounces each)

 4 each
Olive oil   1 tablespoon
Capers rinsed and drained 1 tablespoon
Garlic cloves minced 2 cloves
White wine dry 1-1/2 cups
Lemon peel grated 1 tablespoon
Sage leaves dried 1/2 to 1 teaspoon
Parsley Fresh 1 teaspoon
Prosciutto di Parma

thinly sliced cut in 1/4 x

2-inch strips

4 ounces
     
1.  Combine flour, salt and pepper on sheet of waxed paper
2.  Lightly dredge pork chops in mixture, shaking off excess
3.  In a large skillet, heat oil over medium-high heat. Add pork chops
      and cook about 8 minutes on both sides until golden
4.  Transfer to a plate; set aside. Drain fat from skillet; add capers
     and garlic
5.  Cook and stir over medium heat for 2 minutes. Add wine, lemon
     peel, sage leaves and parsley; bring to a boil
6.  Return pork chops to skillet. Cook over high heat until pork is
     heated through and sauce is reduced by half, about 8 minutes.
7.  Stir in Prosciutto di Parma. Spoon sauce over pork on serving
     platter. Serve with warm barley or lentils, if desired

Sateh of Beef

                                                             Yield: 10 portions

Top round of beef or beef flank,    cut 1"x 5" thin slices          1-3/4 lbs.

Marinade:

Peanut oil 2 oz

Lemon grass, shredded 1-1/2 ea

Garlic, minced 1 clove

Chili peppers, crushed 1/4 tsp

Curry powder 1-1/4 tbsp

Honey 3/4 tbsp

Fish sauce 3/4 tbsp

 

Method

1. Combine ingredients for the marinade, marinate meat as long as possible.

2. Soak skewers in water, thread beef on skewers.

3. Grill just before service, serve with peanut or cucumber sauce.

 

Peanut Sauce for Sateh

                                                                    Yield: 10 portions

Peanut oil 2 Tbsp.

Garlic, fine dice 1/4 tbsp

Onion, medium size, fine dice 1-1/4 oz.

Chili pepper, ground 1/4 tsp

Kaffir lime leaves 3/4 ea

Curry powder 1/4 tsp

Lemon grass, sliced 1/4 tbsp

Coconut milk 1/4 cup

Milk 1/4 cup

Tamarind, chopped fine 1/4 tsp

Fish sauce 1/2 tbsp

Dark brown sugar 1-1/4 tbsp

Lemon juice 3/4 tbsp

Peanut butter 1/2 cup

Method:

1. Heat oil, add garlic, onion, chili pepper, lime leaves, curry powder and lemon grass, stir-fry.

2. Add coconut milk, milk, tamarind, fish sauce, sugar, lemon juice and peanut butter, simmer

    15-20  minutes.

3. Adjust sauce to correct consistency with Beef Stock
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Vietnamese Fresh Spring Rolls

                                                                                      Yield: 20 portions  ( 4 each )

 

Rice paper rounds, 6 1/2" diameter 80 ea.

Sugar 1/2 Cup

Water, warm 1 qt.

 

Filling

Rice noodle, 2 lb

Carrots, peeled, finely julienne 1-1/2 lb

Iceberg lettuce, julienne 2 ea.

Shrimp, 30-35 2 lb

Cilantro leaves 2 Cup

Salt 1 Tbsp.

Sugar 2 Tbsp.

Lemon Juice 4 ea.

 

Dressing

Fish sauce 1 Cup

Garlic, minced 3 Tbsp.

Chili sauce 3 Tbsp.

Sugar 1-1/2 Cup

Lemons for juice 3 ea.

Rice vinegar 3/4 Cup

Water 1/2 Cup

 

Method

1. Combine all dressing seasonings and mix well. Make sauce ahead of time and keep cold.

2. Cook rice noodle for 3 minutes in boiling water. Take out, shock, and drain.

3. Blanch shrimp with shell on in boiling water until done. Shock and peel the shell off. Slice shrimp lengthwise

    into half.

4. Marinate julienne of carrots with 2 teaspoons salt for 10 minutes. Squeeze out juice. Mix carrots, rice noodles,

    and lettuce with sugar, lemon juice, and rest of salt.

5. Combine sugar and water, place rice paper in water briefly, to soften. Remove rice paper, blot off water,

    place a half cup of rice noodle filling on each paper, fold and roll up halfway. Put two pieces shrimp and

    cilantro leaves, into rolls.

6. Cut the roll into half and place in serving platter. Pour the sauce over and serve cold.
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Grilled Apple Reduction

                                              Serves: 4

 

Granny Smith apples, cored and sliced into 1" slices      2 each

Olive oil                                                                               2 Tbsp

Shallots   finely minced                                                     2 each

Red wine                                                                              4 ozs

Vegetable or Fruit juice reduction                                    4 ozs.

Salt                                                                                       To Taste

Pepper                                                                                 To Taste

 

Preheat the grill.

1. Rub each slice of apple with the olive oil and season with the " essence".

2. Grill for 2-3 minutes on each side, or nice grill marks are apparent.

3. Remove from the grill and julienne the slices.

4.. In a sauce pot, add 1 tablespoon of olive oil.
5. Add the apples and shallots and sauté for 1 minute.

6. Add the red wine and vegetable or fruit reduction.

7. Bring the liquid up to a boil then reduce to a simmer. Simmer for 2-3 minutes.

8. Season with salt and pepper.

                                                                                               

                          

 

Greek Chicken Pockets

                                       Yields:  6 portions

 

Plain nonfat yogurt                                                                                1 cup

Minced peeled cucumber                                                                  1/2 cup

Minced fresh dill and minced fresh mint                                            1 Tbsp

Pita breads (each about 6 inches in diameter)                                    6 each

Tomatoes small firm-ripe (about 12 oz. total),    thinly sliced     3 each

Green bell peppers (about 10 oz. total), seeded and thinly sliced    2 each

Chicken shredded cooked                                                                    3 cups

Feta cheese crumbled                                                                       1/4 cup

 

Preparation for  Herb Dressing:
 

1. In a small bowl, stir together 1 cup plain nonfat yogurt, 1/2 cup minced peeled cucumber,

   and 1 tablespoon each minced fresh dill and minced fresh mint (or 1 teaspoon each dry

   dill weed and dry mint).
2. Cut each pita bread in half; gently open halves and fill equally with tomatoes, bell peppers,

    chicken, and cheese. Then spoon dressing into each sandwich.
3. Nutrition information: Per serving: 397 calories (20% fat, 45% carbohydrates, 35% protein),

    9 g total fat (3 g saturated fat), 44 g carbohydrates, 34 g protein, 82 mg cholesterol,

    512 mg sodium
 

 

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Chocolate Modeling Clay

This is a very popular recipe amongst craft groups

Chocolate modeling clay is made by combining melted chocolate and light corn syrup. American pastry chefs invented the recipe and have been using this delicious edible clay to make garnishes and unique decorations.

  • 10 ounces of chocolate (chopped pieces or chips)

  • 1/3 cup light corn syrup

  1. Melt the chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. If you don't have a microwave, place the chocolate in the top of a double broiler over hot water and stir until melted.
  2. When the chocolate is melted, add the corn syrup and blend.
  3. Pour the mixture onto a waxed paper sheet.
  4. Spread the chocolate with your fingers until it's about 1/2 inch thick.
  5. Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight. The chocolate will become very pliable.
  6. Making a Chocolate Rose:
  7. Roll 10 marble-sized balls out of the chocolate clay.
  8. Place the balls on a waxed paper sheet, about 1 inch apart.
  9. Place another waxed paper sheet on top. Use your thumbs to press each marble into a flat disk  (about the size of a quarter). Use some pressure!

To form the rose:

  1. Remove 1 disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom.
  2. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee. This is the rose bud. Continue adding disks which will look like petals. Continue to layer them to create a rose in bloom.
  3. Roses can be used as edible decorations for a cake or to create a basketful of blooms. They will harden after a few days and can be saved by storing in a cool, dry place.
  4. Since this recipe is the consistency of modeling clay, you can mold any shape you want.