January Recipes - KPTV - FOX 12

January Recipes

Posted: Updated:

Sautéed vegetables in Sweet Thai chili sauce

  • Carrots Sweet
  • Thai chili sauce
  • Celery Soy sauce
  • Bok Choy molasses
  • Red pepper
  1. Heat a frying pan or wok on high heat with olive oil. Add fresh chopped vegetables once the oil begins to shimmer.
  2. Cook vegetable al dente then add water to steam just a bit. Next add chili sauce, soy sauce, and molasses and combine in a bowl before adding to the vegetables.
  3. Toss all ingredients in pan and remove from heat to serve.

Trout Filets served on Smoked Shrimp – Corn Chowder
YIELD: serves 4

INGREDIENTS:
10 ea - Shrimp
2 oz - Clarified Butter
5 oz - Onion, small dice
to taste - Salt and White Pepper
3 oz - Celery, small dice
6 oz - Potato Yukon Gold, medium dice
4 oz - Leeks, ¼ each small dice
6 ea - Corn on Cob, cut kernels off cob
6 oz - Bacon Apple Wood Smoked, dice

2 qrts - Chicken Stock or Broth
1 pinch - Saffron

1 oz - Vinegar Champagne
to taste - Salt and White Pepper
6 ea - Cobs with kernels removed
16 oz - Cream Heavy Whipping
4 ea - Trout filets, skin on, cut in half
½ cup - AP flour
1 tsp - Salt
½ tsp - Old Bay Seasoning

PROCEDURES:
Smoke shrimp on stove top for 10 minutes. Shrimp will still be raw, butterfly split shrimp. Heat half the butter, add onions and sweat, add celery and leek cook on medium 3-5 minutes, add bacon increase heat slightly and sauté until crisp. In separate pot put together corn cobs with kernels removed and cream and simmer for 20 minutes. Add corn and sauté until corn starts to caramelize. Add potato, stock and saffron. Bring to a simmer. Cook until potatoes are al dente. Season with vinegar, salt & white pepper. Strain cream-corn broth into chowder to add split shrimp to hot chowder to finish. In separate pan heat other half of the butter to medium heat. Combine flour and seasoning. Dredge the trout filets in flour and seasonings. Saute filets 3 minutes on skinless side then flip over and finish cooking for 2 minutes.


Rack of Lamb

Ingredients:

  • 1 rack of lamb
  • 1 tsp kosher salt & black pepper
  • 1 tbl of minced garlic
  • 1 tbl of fresh chopped herbs (thyme, mint, basil, oregano, rosemary)
  • Extra virgin olive oil

Mint Sauce

  • ½ cup Demi-glace
  • 1 to sprigs fresh mint
  • ¼ cup Roasted red pepper
  • 1 cup sugar
  • ¼ cup Sweet onion
  • 1 cup water,
  • 1 oz Bourbon
  • 2 to 3 tbl arrowroot slurry
  • 2 oz Red wine
  • 1 shot of crème de menthe
  • 1 tbl butter
  1. Clean and trim fat of rack of lamb and separate ribs.
  2. Season lamb with olive oil, garlic, herbs, salt and pepper.
  3. Heat grill or skillet top med high. Place the lamb on cooking surface and allow the lamb to cook to desired temperature. (Lamb preferably should be served rare to med rare).
  4. While lamb is cooking in a separate pan caramelize onions and red pepper and garlic. Deglaze with red wine and bourbon and demi-glace and heat until mixture becomes thick and remove from heat.
  5. Separate sauce pan bring sugar, water, crème de menthe, chopped mint to boil then thicken with arrowroot slurry and remove from heat. (This can be made ahead of time and chilled).

Place your lamb with desired starch or on a plate as an appetizer. Ladle sauce over lamb and serve.


Buffalo Pemmican Tenderloin & Huckleberry, Sweet Potato, Caramelized Onion

Huckleberry Pemmican
INGREDIENTS:                                                                  YIELD:
Dried Buffalo Jerky – (plain, unseasoned dried meat works best).   4 ounces                     
Dried Huckleberries                                                    1 cup  
Melted Butter                                                             3 tsp

PROCEDURES:
1. In a food processor, or hand grinder, process jerky until it is in quite small pieces.
2. Add dried huckleberries. Continue to grind until fruit is cut into very small pieces and is mixed well with the jerky. For variety, nut meats may be added.
3. Melt 3 tablespoons butter.
4. Add melted butter to meat and fruit mixture in the food processor. Process well.
5. Lightly grease a 9x13 inch pan with 1 tablespoon of butter.
6. Using a rubber spatula or wooden spoon, press pemmican into a thin layer in the pan. Cover with aluminum foil or plastic wrap and refrigerate.
7. When chilled, cut into small squares. Store in the refrigerator.

Sweet Potatoes Roasted & Smashed
INGREDIENTS:                                                 YIELD:
Sweet Potatoes, cut into quarters                              2 pounds
Clarified Butter                                                           1/3 cup
Cinnamon                                                                    1 tsp
Kosher Salt                                                      1 tsp
White Pepper                                                  ½ tsp

PROCEDURES:
Preheat oven to 400 degrees F (conventional oven). 375 in convection oven 
In a large bowl, toss the dry seasonings, sweet potatoes and oil until the sweet potatoes are well coated.
Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.

RECIPE: Caramelized Onions
INGREDIENTS:                         YIELD:              YIELD:
Large, white onions, julienne                     1 ea.                    3 ea.
Clarified butter                                   2 tsp                1 Tbl

PROCEDURES:
Sauté onions over medium-high heat until brown. Then cook for ten more minutes until dark brown. Keep stirring constantly. Bottom of pan should be brown. Cook for ten more minutes until very dark brown. Remove from heat. Can be chilled and reheated.


Oven Roasted Breast of Chicken Marsala

Ingredients
· 1 Breast of Chicken, skin on, 6-8 oz
· Kosher Salt & Black Pepper to season breast
· ¼ Cup Olive oil
· 2 Tablespoons of Shallots, julienne
· ½ Cup Mushrooms, thick sliced
· ¼ Cup Marsala Wine
· ½ Cup Brown Chicken Stock
· ¼ Cup Heavy Cream

Procedure

Preheat oven to 475°.

Heat olive oil in a sauté pan until it just starts to smoke a little. Season chicken breast on skin side with kosher salt & black pepper and carefully place it in hot sauté pan, skin side down. Season the meat side and pop the pan into the oven for about 10-12 minutes.

After chicken has cooked, remove it from the pan and allow it to rest in a warm place.

Place the hot sauté pan and olive oil back over medium heat on the stove (use a pot holder to protect your hand from the hot handle) and sauté shallots and mushrooms until lightly browned. Deglaze sauté pan with Marsala (watch out for the flame) and reduce by half.

Add brown chicken stock and reduce to a light glaze consistency. Add heavy cream and reduce sauce to final desired consistency.

Slice Chicken breast into 4 thick slices and serve with pan Marsala sauce.


Swedish Cream with Cloudberry Coulis
Leif Eric Benson CEC, AAC
2010 Oregon Chef of the Year

· Heavy cream............2 cups
· Sugar.......................3/4 cups
· Vanilla Extract..........1 tbsp.
· Unflavored Gelatin...1 Tbsp.
· Sour Cream.............3 cups

Sauce recommendations:
Cloudberry, Raspberry or Lingonberry Coulis works well

Combine cream, sugar, vanilla, and gelatin in a sauce pot. Heat until very hot but not boiling. Remove from heat and stir in sour cream. Pour into serving dishes and chill until set, about 3 hours. Top with your favorite sauce.

This dessert has been a favorite of mine for many years, it's easy to prepare and works great with many different fruit topping.
Serves 8

Chicken Corn Chowder
3 bacon slices, diced
1 Tbsp butter
1 medium onion, chopped
1 cup chopped red bell pepper
½ cup flour
6 cups chicken broth
2 cups peeled and cubed butternut squash or carrots
2 medium potatoes, cubed
1 Tbsp chopped fresh thyme
16 oz frozen or canned corn, thawed and drained
1 cup milk
1½ cup diced chicken, cooked
¼ cup chopped green onion
½ cup chopped cilantro
Salt
Pepper
4 medium sized sourdough bread rounds (optional)
Olive oil (optional)

In large pot, cook bacon over medium high heat until crisp. Remove bacon with slotted spoon and drain on paper towels. Reserve ¼ cup drippings. Add butter to pot and melt. Add onions bell pepper. Sauté until soft. Add flour and stir 2 minutes. Mix in broth, then squash or carrots, potatoes and thyme and bring to boil. Reduce heat to low and simmer until potatoes are tender about 10 minutes. Add corn and milk. Simmer 10 minutes. Add chicken, bacon, green onions and cilantro. Simmer 5 minutes. Season with salt and pepper.

To make bread bowls, cut off top 1/3 of bread. Remove bread from inside leaving 1 inch on sides and 1 1/2 to 2 inches on bottom. Brush inside with olive oil. Bake in 350 degree oven about 5 to 10 minutes until just browned. Remove from oven. Spoon soup into bread bowls and serve.
Serves 4-6

Chef Benson's Winter Glogg
Leif Eric Benson CEC,AAC
2010 Oregon Chef of the Year
Red Wine (Most reds will work, I like Pinot Noir) 1 Bottle
Port (ruby) 1 cup
Sugar 1/2 cup +
Cardamom Ground or seeds 1 tsp.
Fresh Ginger 1 ¼ inch slice
Cinnamon Sticks 1 each
Cloves 8 pieces
Orange peel (zest only) fro ½ orange
Raisins 1 cup
Blanched Almonds ( whole or Slivered) 1/2 cup

In a sauce pot combine and heat all ingredients except raisins and almonds, steep for 20 min. or until well infused.

To serve: Heat desired servings in sauce pot or microwave until hot, add 1 tbsp. raisins and almonds in each cup. pour Glogg into cups. Serve with spoon and cinnamon stick if desired. Some may use Vodka or Brandy instead of Port. Port adds a nice richness to the Glogg.

Blackened Steak Salad

¼ cup olive oil, plus extra for pan
2 Tbsp balsamic vinegar
1¼ tsp Dijon mustard
6 cups mixed greens
1½ cup sliced green bell pepper
1½ cup sliced red onion
1 Tbsp paprika
2 tsp. freshly ground pepper
1 tsp. salt
1 tsp. garlic powder
1½ tsp cayenne pepper
1½ tsp. dried oregano
1½ tsp. dried thyme
2 -4 to 6 oz. sirloin or ribeye steaks, about ? inch thick
3 Tbsp butter, melted
4 oz. blue cheese, crumbled
1 tomato, quartered
Chopped walnuts or roasted pine nuts

In large bowl, whisk together oil, vinegar, and mustard. Season with salt and pepper. Add greens, bell pepper, and onion; toss to coat.

In small bowl, mix together paprika, pepper, salt, garlic powder, cayenne pepper, oregano, and thyme. Spread mixture in shallow pan. Pat steaks dry with paper towel. Coat both sides of steak with spices and then dip both sides in butter. Heat a large, heavy skillet on medium high heat for at least 5 minutes. Add a splash of olive oil. Add steaks and cook about 4 to 5 minutes, then flip. Steak should pull away from pan easily. Then either cook steak another 5 minutes on cooktop or place pan in 400 degree oven for 5 minutes. When steak is cooked to your preference, transfer to cutting board and let stand 2 minutes. Slice thinly. Place salad on two plates and top with steak. Sprinkle with cheese, and nuts. Place tomato around plate.
Makes 2 entrée salads.

Steamed Mussels with Chorizo sausage
Mussels 4 pounds
chorizo sausage 2 each
Roasted Garlic ¼ cup
Fresh oregano ½ bunch
Red Pepper 1 each
Cilantro ¼ bunch
Espelette pepper to taste
Shallots 3 each
White wine 1 bottle
Butter 3 tablespoon
Lemon 1 each
Extra Virgin Olive oil 3 tablespoon

Saute' the sausage in the olive oil. Then add the mussels, garlic, red pepper, shallots and cilantro.
After a couple of minutes deglaze with the white wine and add the espeltte peppers, lemon juice, and butter.
Cover and cook for about 3 minutes.

Bagna Cauda Makes approximately 8 servings (can be scaled up)

· 1 quart heavy cream
· 6 cloves of garlic
· 2 Tablespoons butter
· 8 canned oil packed anchovies, rinsed
· ¼ teaspoon cayenne

  1. Reduce cream by half with the garlic over very low heat in a heavy stainless sauce pan. Guard against boiling over and stir frequently to prevent to prevent scorching.
  2. When reduced, remove from the heat and allow to cool a little. Puree anchovies and garlic in a food processor with a little of the reduced cream. Add the remaining cream in a thin stream and blend until smooth.
  3. Whisk in the butter and cayenne and taste for seasoning. Keep warm for service. Do not keep overnight.

Bagna Cauda Vegetables
Carrots, Radishes, Cucumber, Belgium endive, Celery, Cauliflower, Green onions

Grissini Torinesi (breadsticks)

Makes 20 sticks (may be doubled)
· 1 teaspoon active dry yeast
· 1 ½ teaspoon honey
· ¾ cup warm water
· 1 Tablespoons olive oil
· 2 ¼ cup all purpose flour
· 1 teaspoon salt

    (semolina, sesame seeds or poppy seeds for garnish)
  1. Combine the yeast, water and honey in small mixing bowl. Let stand until foamy, about 15 minutes.
  2. Stir in the olive oil and transfer to a mixer with the flour and salt. Mix with a paddle until it just comes together the change to the dough hook. Knead on low for 3 minutes. Transfer to a board and knead by hand for another 2 minutes.
  3. Shape the dough, on a well floured surface sheet pan, into a rectangle approximately 14" x 4". Cover with plastic wrap and let rise for about an hour.
  4. Sprinkle with garnish if using. Cut the dough into 40 "fingers". Pull the ends of the dough into long breadsticks. Place on a parchment lined baking sheet.
    Bake in a 400 degree oven for about 20 minutes until done.
Stuffed Pork Loin with Mushroom Sauce

Ingredients

· 1-3 lbs pork loin
· 5 slices prosciutto ham
· 5 slices mozzarella cheese
· one half cup raisins

Stuffing

· 10 cups dry cubed bread
· 1 medium onion diced
· 5 celery stalks diced
· 3 T fresh garlic
· one half pound of butter
· 1 T salt 1T pepper 1T granulated garlic 1 T poultry seasonings 1t cayenne
· 2 cups chicken stock
· 3 eggs

Sauce

· 4 cups brown sauce
· 3T butter 2T fresh garlic
· 2 cups sliced mushrooms
· one half cup Brandy

Method. Prepare the stuffing by sauteing the vegetables in the butter, add this to the diced bread. Add the seasonings, chicken stock, eggs and mix. Butterfly the pork loin to make it flat. Lay out the prosciutto ham and mozzarella cheese on the meat. Next add the raisins and prepared stuffing. Roll tight and wrap with butchers twine. Roast in a 350 oven for one hour. For the sauce, saute the mushrooms and garlic in the butter, add the Brandy to deglaze, then add the prepared brown sauce. Mix well and pour over the sliced pork.

Chipotle Lime Shrimp Skewers

· 20-26 Lg.Shrimp
· 1 Tbsp Chipotle chopped fine
· 1 Tbsp Garlic chopped fine
· 3 Tbsp Salad Oil
· Juice from 3 Limes
· 3 Tbsp Roses Lime Juice
· 1 teasp Old Bay Seasoning

Place Shrimp on skewers if there not already purchased that way. Place shrimp in a meat loaf pan or some type of of dish with a low center. Mix all the other ingredients together in a bowl, until well blended. Pour mixture over shrimp and marinate for 3 hours in refrigerator. Then in a large nonstick skillet on a Med. High heat, placed a little cooking oil. Place shrimp skewers in pan and cook on both sides for 2-3 min. each side and brush with a little marinade while grilling. This also can be done on a grill. Remove shrimp from heat and place on serving tray Garnish with Limes and Green Onions, or with your own cocktail sauce.

Coriander-Crusted New York Steak Yield: 1 serving

· 1 each New York Steak, trimmed and cut into 10 oz. portion
· 2 tsp. Coriander Crust (recipe follows)
· 2 oz. Butter
· ½ cup Spanish Rice
· ¼ cup Mango-Jalapeno Salsa (recipe follows)
· 2 each Cilantro Sprigs

New York Coriander Rub Yield: 1 CUP

· 2 Tbsp. Cumin Seeds- toasted
· 2 Tbsp. Coriander
· 2 Tbsp. Pink Peppercorns
· ¾ tsp. Thyme
· ¾ tsp. Mexican Oregano
· 1 ½ tsp. Allspice
· 1 ½ tsp. Black Peppercorns
· 1 Each Small Bay Leaves

Combine all ingredients in a blender or spice grinder and process until well ground.

Mango-Jalapeno Salsa:

· 1 each Red Onion, sliced ½" and grilled or roasted
· 4 each Jalapenos, blackened over a flame or broiled, minced
· ½ each Mango – peeled, seeded and diced
· 1 each Roma Tomato, diced ½"
· 1 Tbsp. Cilantro, chopped
· 3 Tbsp. Cider Vinegar
· ¼ cup Extra Virgin Olive Oil

Combine all ingredients and season with salt. Store refrigerated until needed.

When Ordered:
Remove a pre-heated metal sizzle platter from a 500º oven or heat over open flame. Meanwhile, season the steak with salt and crust the steak on all sides.
Add the butter to the pan and place the steak on the butter. Immediately return to the oven and cook for 7-8 minutes or until desired temperature is reached.

Remove from oven and allow to rest. Transfer the steak to the plate and top with the salsa cascading off the steak and onto the plate. Garnish with a cilantro sprig and serve.

· 5 each 16/20 prawns, peeled and deveined
· 1 tbsp. Olive Oil
· 2 tsp. Curry Powder
· ¼ cup Cream
· 1 oz. Rum
· 1 tsp. Onions, chopped
· ½ tsp. Garlic, minced
· 1/8th Lime squeeze
· 1 tbsp. Butter
· ¼ cup. Jasmine Rice
· 1 tbsp. Hand-cut tomato salsa
· 2 each Cilantro Sprigs

Heat the olive oil in a sauté pan. Add the onions and sauté for 30 seconds. Add the garlic and sauté for a few seconds for the oils to be released. Add the prawns and the curry powder and sauté for 30 seconds. Deglaze the pan with the rum, and add the cream.

Cook for 2-3 minutes, or until the prawns are just done. Remove the prawns from the pan and mount in the butter. Season with salt and pepper and toss the prawns in the sauce. Squeeze the lime over the prawns. Serve with the jasmine rice and fresh-cut tomato salsa. Garnish with the cilantro sprigs

Costa Rican Curry Prawns
· 5 each 16/20 prawns, peeled and deveined
· 1 tbsp. Olive Oil
· 2 tsp. Curry Powder
· ¼ cup Cream
· 1 oz. Rum
· 1 tsp. Onions, chopped
· ½ tsp. Garlic, minced
· 1/8th Lime squeeze
· 1 tbsp. Butter
· ¼ cup. Jasmine Rice
· 1 tbsp. Hand-cut tomato salsa
· 2 each Cilantro Sprigs

Heat the olive oil in a sauté pan. Add the onions and sauté for 30 seconds. Add the garlic and sauté for a few seconds for the oils to be released. Add the prawns and the curry powder and sauté for 30 seconds. Deglaze the pan with the rum, and add the cream.

Cook for 2-3 minutes, or until the prawns are just done. Remove the prawns from the pan and mount in the butter. Season with salt and pepper and toss the prawns in the sauce. Squeeze the lime over the prawns. Serve with the jasmine rice and fresh-cut tomato salsa. Garnish with the cilantro sprigs

Powered by WorldNow
FOX 12
Powered by WorldNow CNN
All content © 2014, KPTV-KPDX Broadcasting Corporation, Portland, OR and WorldNow. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.