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MAIN DISHES Pecan Chicken
Serves: 4
2 pounds boneless skinless breasts, pound flat
1/2 cup finely ground pecans
1/2 cup bread crumbs
3 egg whites
2 tablespoons stone ground mustard
2 cups heavy cream
2 more tablespoons stone ground mustard
1 stick of butter (at least)
Mix pecans and bread crumbs. Beat egg whites till slightly foamy. Mix in 2
tablespoons stone ground mustard. Dip chicken into the egg mixture, then
coat with pecans. Saut in butter till cooked through, Keep warm in oven.
Add cream to the pan drippings. Stir in remaining 2 Tablespoons mustard.
Place chicken on serving platter, spoon sauce over it.
We usually serve this with white rice mixed with a little wild rice. Basil Veal and Pasta
1 pound veal cutlets, from the leg
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 tablespoon olive oil
1/2 cup red bell peppers, cut into short thin strips
1/2 cup chopped onions
1 1/2 cups sliced mushrooms
1 1/2 teaspoons cornstarch
1/3 cup dry white wine
2 cups cooked spinach linguine
Pound veal leg cutlets to 1/8-inch thickness. Cut into 1 x 3-inch strips;
set aside. Stir together basil, salt, crushed red pepper, and olive oil.
Heat 1 teaspoon seasoned oil in 10-inch nonstick skillet over medium-high
heat. Stir-fry red bell pepper strips and onion 1 minute. Add mushrooms;
stir-fry 2 minutes, just until vegetables are crisp-tender. Remove from
skillet and reserve. In remaining seasoned oil, stir-fry veal strips, half
at a time, over medium-high heat, 1 to 2 minutes, just until cooked through;
remove veal from skillet and reserve. Stir cornstarch into wine until
smooth. Add wine to skillet; cook over high heat about 30 seconds, until
thickened. Return veal and vegetables to skillet; heat through. Serve over
pasta.
Extra Special Fish Pie Serves 6
200ml (5.5 oz)milk
few parsley stalks, bay leaf, sage leaf
74 peppercorns
500g (1 lb (and a few ounces) salmon fillet
65g (2.25 ounces) (about 1/2 stick) butter
2 spring onions chopped
40g (a little over a dry ounce) flour
150ml (4.5 ounces) dry white wine
few sprigs tarragon chopped
1 tblspn parsley chopped
100g (3.5 ounces) mayonnaise
100g (3.5 ounces) mushrooms
150g (5 ounces)prawns defrosted if frozen
Topping
750g (1.5 lbs) potatoes
1 egg yolk
3 tblspns milk
3 tblspns cream (not necessary, just add same amount of milk)
75g (3/4 of a stick)butter
Pour milk into pan, add parsley stalks, bay leaf, sage and peppercorns. Bring the milk just to the boil then remove it from the heat. Leave milk and herbs to infuse for 30 minutes or so.
Smear the salmon with 25g butter and cook it either in microwave or in a foil packet in the oven for 20 minutes at 180C (350F). Leave to cool. Reserve any juice, then remove the skin, de-bone and flake the fish. In a large pan melt the remaining butter, stir in the spring onions and cook them for 2-3 minutes. Stir in the flour and cook for a further minute before stirring the wine, then the strained milk and juices from the salmon. Continue to stir, bring to the boil and gently simmer for 3-4 minutes. Take pan from heat and allow to cool slightly before stirring in the tarragon, parsley and mayonnaise. De-stalk the mushrooms, slice them thinly and add with the salmon to the sauce. Add prawns. Turn the mixture into a large pie dish and leave until cold.
While the pie is cooling, boil the potatoes and mash them. Whisk the egg yolk into the milk and cream and beat them into the potatoes with the butter and spread the potato on to the top of pie. Cook at 180C (350F) for 45 minutes, and then raise the heat and cook until the top is golden brown.
Broiled Shrimp with Tarragon
Modified
1 large sweet onion, peeled & chopped
4 cloves of garlic, peeled & minced
1/3 cup fresh tarragon, finely chopped
1/4 teaspoon salt
2 dozen shrimp, peeled & de-veined
1 tablespoon olive oil
juice from 1 lemon
Place chopped onion into a heavy skillet. Add a small amount of water and cook the onion until translucent. (NOTE! you can just saut fry the shrimp instead of broiling it, but be sure that the shrimp is well drained or dried before cooking.) Add the garlic, tarragon and salt. Mix well. Cover the skillet and remove it from heat. Skewer the shrimp and brush with oil. Place on broiler rack or grill over high heat, turning once until shrimp are pink. Add to onion mixture and stir. Top with juice from lemon. Serve on a plate of pasta. Yield: 4 servings.
Spicy Shrimp Frittata When you want a special brunch for a special day, try this shrimp frittata
with a low-calorie yogurt sauce.
2 teaspoons vegetable oil
4 ounces frozen tiny shrimp, cooked
1/2 cup green bell peppers, chopped
1/4 cup onions, chopped
2 garlic cloves, minced
1/4 teaspoon thyme leaves, crushed
4 eggs
1/4 cup 2% low fat milk
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/2 cup tomatoes, chopped, drained
In 8-inch omelet pan or skillet with ovenproof handle*, stir together oil,
shrimp, pepper, onion, garlic and thyme. Cook over medium heat, stirring
occasionally, until pepper is tender, about 3 to 4 minutes. Beat together
remaining ingredients except tomatoes until blended. Pour over shrimp
mixture. Cook over low to medium heat until eggs are almost set, about 8 to
10 minutes. Sprinkle with tomatoes. Broil about 6 inches from heat until
eggs are completely set, about 2 to 3 minutes. Cut into wedges and serve
from pan or slide from pan onto serving platter.
*To make handle ovenproof, wrap completely with aluminum foil.
Turkey Perugina Boneless turkey cooks quickly with fresh fennel -- here sparked with marsala
wine and lemon juice.
1 1/2 tablespoons olive oil, divided
1 small garlic clove, minced
1 teaspoon dried Italian seasoning
salt, to taste
ground pepper, to taste
1 pound skinless boneless turkey
1 1/2 cups thinly sliced fennel
1/2 cup low-fat reduced sodium chicken broth
3 tablespoons marsala
3 tablespoons fresh lemon juice
1 fresh lemon peel, grated
1 tablespoon minced fresh parsley
2 cups hot cooked rice
lemon wedge, (optional)
fresh parsley, (optional)
In small bowl, combine 1/2 tablespoon olive oil, minced garlic and seasonings. Brush mixture evenly on all sides of Perdue Fit 'n Easy fresh skinless and boneless turkey tenderloins.
In large nonstick skillet over medium-high heat, heat remaining 1 tablespoon oil. Add turkey and saut until lightly browned. Remove turkey from skillet and set aside. Add fennel to skillet and sautee 2 to 3 minutes. Remove fennel and set aside with turkey. Add chicken broth and Marsala to skillet; bring to a boil, scraping up browned bits from bottom of skillet. Return turkey and fennel to skillet; reduce heat to low. Sprinkle with lemon juice, lemon peel and minced parsley. Cover and simmer 15 to 20 minutes until turkey is cooked through. Serve with rice and garnish with lemon wedges and parsley sprigs, if desired.
Steak Diane 1 1/2 pounds top sirloin steak, cut 1/2-inch thick
Lawry's Seasoned Salt to taste
Lawry's Seasoned Pepper to taste
2 tablespoons butter
1/2 teaspoon dry mustard
1/4 cup chopped green onion
2 tablespoons butter
1 tablespoon Worcestershire sauce
3 tablespoons dry Sherry wine
1/4 teaspoon Lawry's Garlic Powder with Parsley
1 tablespoon chopped parsley
Cut steak into 4 serving portions and pound to 1/4-inch thickness. Sprinkle
lightly with Seasoned Salt and Seasoned Pepper. In large heavy skillet, melt
2 tablespoons butter and stir in mustard. Add onion and as many steaks as
will fit in pan. Quickly brown and transfer to heated platter. Repeat with
remaining steaks. To pan juices, add remaining 2 tablespoons butter,
Worcestershire sauce, Sherry and Garlic Powder with Parsley. Cook over
high heat until slightly thick. Stir in parsley and pour sauce over steaks.
Makes 4 servings
PRESENTATION: Serve with new potatoes, Bibb lettuce salad and broiled
tomatoes.
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SIDE DISHES SEAFOOD, AVOCADO AND HEARTS OF PALM SALAD Dressing
1 1/2 cups sour cream
1 1/2 cups mayonnaise
1/2 cup fresh lime juice
5 green onions, chopped
3 jalapeos, seeded, minced
1 1/4 teaspoons chili powder
3/4 teaspoon dry mustard
Salad
3 7 1/2-ounce cans hearts of palm, drained
3 large tomatoes
3 large avocados, peeled, pitted
Red leaf lettuce leaves
2 1/2 pounds cooked medium shrimp, peeled, deveined
24 cooked crab claws
For dressing:
Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapeos, chili powder and dry mustard in medium bowl. Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.)
For salad:
Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Combine in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab. Serve remaining dressing on side.
Blue Crab Salad 12 ounces blue crabmeat
10 ounces fresh asparagus
4 large lettuce leaves
thinly sliced lemon
1/2 cup low fat mayonnaise
1 tablespoon capers, drained
1 tablespoon lemon juice
2 drops liquid hot pepper sauce
1/2 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
Remove any remaining shell or cartilage from crabmeat. Flake crabmeat. Cook
asparagus spears. Drain and chill. Place 3 or 4 asparagus spears in each
lettuce cup. Place 1/4 of crabmeat on asparagus. Cover with approximately 2
tablespoons Lemon-Caper Dressing. Garnish with lemon.
For Lemon-Caper Dressing: Combine ingredients from mayonnaise to
Worcestershire sauce. Chill. Makes approximately 2/3 cups dressing. Aphrodisiac Bread
1 tablespoon Dry yeast
1/2 teaspoon Curry powder
1/2 cup Warm water
2 pinches Parsley
1 1/2 cups Unbleached white flour
3/4 teaspoon Salt
2 tablespoons Oil
1 teaspoon Garlic minced
In a large bowl, sprinkle yeast into water & dissolve. Add the rest of the ingredients in order & beat well.
On a floured surface, knead dough lightly for 5 minutes. Form into a round bread & set aside until its has doubled.
Preheat oven to 350F & bake for 45 minutes till light brown.
Intimate Artichokes with Passion Pilaf 2 small medium globe artichokes
cup diced onion
1 garlic clove crushed
cup diced celery
2 Tbsp. sunflower seeds
1 Tbsp. olive oil
1 cups cooked brown rice
1 tsp. dried mint
Juice of lemon
2 Tbsp. parsley
cup crumbled feta cheese
Remove artichoke stem and discolored bottom row of leaves. Bring 2 inches of water to the boil. Place artichokes in steamer and cover. Steam for 35 min. They should be tender enough to pull leaves out easily. Let cool to room temperature.
Stuffing
Saut sunflower seeds, celery, onion, and garlic in the oil till the onions are clear. Mix rice with mint lemon and parsley. Remove top leaf cluster from artichokes and remove hairy insides. Be careful not to remove the soft heart just below the hairy bit. Spread out the leaves and stuff with the Passion Pilaf. Cover with feta cheese and cooking in oven at 325 deg. F for 25-min. place on small decorative plates and eat by candlelight.
Artichokes were considered a powerful aphrodisiac especially in France. Street seller had a special cry - Artichokes! Artichokes!
Heats the body and the spirit as well as the genitals.
Love Bites
1 dozen shucked oysters or 1 jar oysters (8 ounces)
2-3 slices bacon
1. Drain oysters
2. Cut bacon into strips large enough to wrap around the oysters.
3. Wrap bacon around oysters and secure with a toothpick. Arrange on broiler pan.
4. Prehear brioler. Broil oysters, turning once, until bacon is crisp, about 3 minutes.
Instead of shucked oysters, try raw mussels, raw sea scallops, cooked shrimp, smoked oysters, smoked clams, smoked ham, smoked turkey, sliced parakeet, water chestnuts dipped in soy sauce, quartered artichoke hearts, pickled onions, olives, pineapple chunks or pitted dates.
Sticky Asian Wings
3/4 cup soy sauce
3/4 cup brown sugar
Black pepper, to taste
2 pounds chicken wings
Combine soy sauce and brown sugar with several grinds of black pepper. Place the wings in a shallow baking pan. Pour soy sauce mixture over wings, coat wings with mixture and allow wings to marinate in the refrigerator for about an hour.
Preheat oven to 350 F. Cook wings for 30 minutes in baking pan. Turn wings over and transfer wings to a wire baking rack and cook for another 30 minutes. Turn one more time and cook wings on baking rack another 15 minutes.
Variation: add a splash of your favorite Asian hot sauce or 1 teaspoon of Chinese 5 spice powder.
Serves: 4-6 ROSEMARY'S PESTO
2 cups basil leaves without stems
3/4 cup extra virgin olive oil
5 garlic cloves, peeled
2/3 cup freshly grated parmesan cheese
salt and pepper
Place the basil leaves in a blender, and turn it on. through the lid hole, pour in the oil slowly, you may not use all the oil. Put in enough oil to make the leaves bind together into a paste. Then toss in the garlic and puree along with the leaves. You should have a paste consistancy that would stick to pasta. Add in the parmesan cheese, salt and pepper. Stir it in and see if you want to add a little more oil to get it back to the thickness you like to serve with pasta.
Divide this into tablespoon portions and freeze in the freezer for a quick fix for pasta.
Fry onion and garlic and sundried tomatoes. toss with pesto and pasta for a light dinner. Serve with red wine of course!
For those who are watching calories, instead of using oil, try chicken broth and use same method to judge how much to add. Salad Nicoise 3/4 pounds new (red) potatoes, about 3
3/4 pound green beans, trimmed
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon champagne mustard
Salt and freshly ground black pepper, to taste
1 small head Bib or Boston lettuce
1 large, ripe tomato, cut into eighths
1 (6 1/2 ounce) can tuna, drained and flaked
2 hard boiled eggs, quartered
1/2 cup pitted black olives, preferably niciose
2 tablespoons capers, drained
2 tablespoons fresh parsley, minced
1. Scrub the potatoes (no need to peel) and cut into 1/4 inch slices. Put the potatoes in a pot, cover with water, and add about 1 teaspoon salt. Bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and run under cold water.
2. Bring 2 quarts water mixed with 1 teaspoon salt to a boil. Prepare an ice bath by filling a large bowl with ice and water. When the water boils drop in the string beans and cook until beans turn bright green, about 1-2 minutes. Drain the beans and place in the ice bath.
3. For the dressing, in a small bowl whisk together the olive oil, lemon juice, thyme and champagne mustard. Add salt and pepper to taste.
4. Wash and dry the lettuce, rip into small pieces and place in a salad bowl or arrange on a plate for a composed salad. Add the potatoes, green beans, tomato, tuna, eggs, olives, capers and pareley. Serve with lemon and olive oil dressing. Egg Plant Khajuraho 2 small eggplants
1 small bunch of chives chopped
cup diced onion
cup diced celery
bay leaf (not your local Laurel)
granny smith apple diced
cup butter
1 sprig parsley
1 garlic clove minced
tsp. powdered mustard
Mix parsley, onion, garlic, celery, bay leaf, mustard, apple, and butter together. Cook for several min. stirs and add flour, mace and curry powder, and cook for another 15 min. add chicken broth and simmer for 45-min. strain into saucepan and remove solids where possible.
Cut the eggplant into slices of equal width (1/2 inch) add the chives to cup of butter at room temp. Cover both sides of eggplant with the mixture and brown on both sides. Top with sauce.
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SWEET ENDINGS Mexican-Chocolate and Mascarpone Cheesecake Crust:
2 oz Mexican chocolate
2 oz Semi-sweet chocolate
10 Double graham crackers
1 cup Toasted whole almonds
2 tsp Ground cinnamon
3 Tbsp Brown sugar
1/4 cup Unsalted butter
Filling:
1 Tbsp Gelatin
1/4 cup Cold water
1 1/2 lb Mascarpone cheese
1 1/2 lb Cream cheese -softened
1 cup Sugar
2 Tbsp Lemon juice
2 Tbsp Vanilla extract
1 1/2 cup Cream
Crust: Preheat oven to 400 degrees. Chop Mexican and semi-sweet chocolates. In food processor, place chopped chocolates, graham crackers and pecans. Process until fine crumbs. Pour crumb mixture into springform pan and add melted butter, cinnamon and brown sugar. Mix together in pan. Press crumb mixture over bottom and up sides of pan. Bake 10 minutes. Cool. Set aside.
Filling: Dissolve gelatin in water. Set aside to soften for 5 minutes. Beat mascarpone and cream cheese on high speed with electric mixer until fluffy. Slowly pour in sugar while continuing to beat. Beat in lemon juice and vanilla on medium speed. Quickly fold gelatin mixture into cheese mixture. Whip cream to stiff peaks. Fold a scoop of whipped cream into cheese mixture. Then fold in remaining whipped cream. Pour into cooled crust. Cover with plastic wrap. Chill 4 hours. Cut into wedges.
Chocolate-Strawberry Cones Make 12 cones
Adapted from Mackley & Handslip
3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 cup sugar
1 egg white
2 tablespoons unsalted butter, melted
2 tablespoons chopped pistachios
Filling:
1 cup whipping cream
2 tablespoons Framboise (Raspberry liquor)
4 ounces strawberries, hulled
Preheat oven to 400 F (205 C). Grease and flour 3 baking sheets.
Sift flour and cocoa into a medium-sized bowl; stir in sugar. Make a well in center. Add egg white and butter and beat until smooth. Place spoonfuls of mixture onto prepared baking sheets, spacing well apart, and spread out thinly to 4-inch circles. Sprinkle with nuts.
Bake in preheated oven 4 to 6 minutes. Remove with palette knife and curl each around a cornet mold, holding in position until set. Remove from molds.
To prepare filling, in a small bowl, whip whipping cream and Framboise until thick. Spoon 1/4 of whipped cream into a pastry bag fitted with a large fluted nozzle.
Slice strawberries and reserve 12 slices. Fold remaining strawberry slices into remaining whipped cream and spoon into chocolate cones. Pipe a rosette of whipped cream on each and decorate with a strawberry slice.
Note: The mixture makes 15 cones which allows for 3 breakage's. Only bake 3 circles at a time or they will begin to set before you have time to roll them up.
Lover's Strawberry Mousse Ingredients:
1 Packet of Strawberries
1 lbs. Sugar
1 tbs. Lemon juice
For the mouse:
125g whipping cream
2 egg yolks
1 tbs. Sugar
Grated nutmeg
1 tbs. Cognac
Several chunks of Dark Chocolate
Halve the strawberries; mix in 1 tsp. sugar and the lemon juice then place in two large champagne flutes, put these in the fudge to chill.
Now your ready to make the mouse: whisk the cream until stiff then put it in the fridge too! Create a Bain Marie by placing a glass bowl over a pan of hot water, add the egg yolks, sugar, a pinch of nutmeg and the Cognac and stir keeping the pan on a low heat, whisk gently until the mixture starts to foam! Once foaming, take off heat and leave to cool for a few minutes.
Fold in the cream from the fridge, pour over the strawberries then finely chop your chocolate and sprinkle over the top to garnish! Delicious!
Cookies and Cream Truffles 1 package (8 ounces) cream cheese, softened
4 cups crushed chocolate sandwich cookies (such as Oreo's)
2 cups vanilla baking chips
1 tbsp. shortening
1. On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll. Roll dough into 1-inch balls.
2. Over double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on waxed paper to harden. Store in refrigerator. Yield: 2-1/2 dozen.
Better Than Sex Cake 1 box plain yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. oil
8 oz. sour cream
1 Germans chocolate bar, grated
1 (6 oz.) pkg. chocolate chips
CARAMEL ICING:
1 stick margarine, melted
1 c. sifted brown sugar
1/2 c. evaporated milk
About 3/4 lb. powdered sugar
Mix cake mix, pudding, egg, oil, and sour cream. Add grated chocolate bar.
Fold in chocolate chips. Bake at 350 degrees for 55 minutes in greased and
floured tube pan. Add sugar to melted margarine and cook for 1 minute. Add
evaporated milk; cook for 2 minutes. Remove from heat and cool. Add enough
powdered sugar to spread well.
Glazed Fruit Kabobs
2 California nectarines, cut into 12 wedges
3 fresh plums, quartered
1/2 pineapple, pared, cut into 2-inch cubes
1/4 cup brown sugar, packed
3/4 teaspoon rum extract
2 tablespoons water
1 1/2 teaspoons cornstarch
Alternate fruit on skewers. Combine sugar, rum extract, water and cornstarch
in saucepan. Heat to boil, stirring constantly. Cook until thick and clear.
Place skewers in shallow pan. Brush with glaze mixture. (This much may be
done ahead.) Place skewers over medium coals, about 4 to 5 inches from heat.
Barbecue 6 to 8 minutes or until hot, turning once. Brush occasionally with
glaze.
MERINGUE HEARTS WITH MINT ICE CREAM AND FUDGE SAUCE Refreshing peppermint ice cream is sandwiched between the delicate heart-shaped meringues and then served in a pool of rich fudge sauce.
Sauce
6 tablespoons (3/4 stick) unsalted butter
1/4 cup dark corn syrup
5 ounces imported bittersweet chocolate (not unsweetened) or semisweet chocolate, chopped
1/4 cup powdered sugar, sifted
2 tablespoons whipping cream
Meringues
4 large egg whites
1 cup sugar
2 pints vanilla ice cream, softened slightly
1/2 cup finely crushed hard peppermint candies
1/8 teaspoon peppermint extract
Powdered sugar
Coarsely chopped hard peppermint candies
For sauce:
Melt butter with corn syrup in heavy small saucepan over medium-low heat, stirring occasionally. Add chocolate, sugar and cream. Whisk until chocolate melts and sugar dissolves. (Can be made 1 week ahead. Cover; chill.)
For Meringues:
Preheat oven to 225F. Line 2 baking sheets with foil; butter foil. Place 3 3/4-inch heart-shaped cookie cutter on foil-lined sheet. Using electric mixer, beat whites in large bowl to soft peaks. Gradually add 1 cup sugar; continuing beating until stiff and shiny. Spoon 1/4 cup meringue inside cookie cutter on sheet. Using back of spoon spread meringue evenly. Lift up cookie cutter; place on another section of foil-lined sheet. Repeat with remaining meringue, forming 6 hearts on each sheet.
Bake meringues until crisp and dry, about 1 hour. Cool meringues on sheets 10 minutes. Peel meringues off foil. (Can be made 1 day ahead. Cool completely. Store airtight at room temperature.)
Mix ice cream, 1/2 cup crushed peppermint candy and extract in medium bowl. Cover and freeze until almost semi-firm, about 2 hours.
Place meringues flat side up on baking sheet and freeze 15 minutes. Spoon 1/2 cup ice cream atop 1 meringue. Top with another meringue, flat side up. Press gently to flatten, forming sandwich. Run spatula around sides of ice cream to even sides. Freeze. Repeat with remaining meringues and ice cream. Cover and freeze at least 1 hour and up to 6 hours.
Stir sauce over medium-low heat just until warm. Sift powdered sugar over tops of meringues, coating completely. Place on plates. Spoon sauce around. Sprinkle chopped candy over sauce.
Serves 6.
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