Zest and juice of three lemons
2 cups granulated sugar
7 tablespoons cornstarch
12 egg yolks beaten
¾ cups butter (cut into pieces)
(recipe can also be made with lemons instead of oranges)
Ingredients for Glaze:
Directions for Glaze:
Potato, Spinach and Leek Enchiladas
Vegetarian Entrees – Oba!
|Ingredients:||Yield: 1 serving|
|Potato Enchiladas (recipe follows)||3 each|
|Cilantro Crema (recipe follows)||3 fl. Oz.|
|Salsa Cruda (see recipe)||3Tbsp.|
|Toasted Pine Nuts||1 Tbsp.|
|Cilantro – chopped||1 Tbsp.|
|Aleppo Pepper||1/2 tsp|
|Potato enchilada filling Ingredients:||Yield: 2 lbs, enough for 16 enchiladas|
|Fingerling Potatoes –cut in ½ and sliced 1/3", roasted||1 lb.|
|Red Bell Peppers – roasted, peeled and seeded||¼ cup|
|Yellow Bell Peppers – roasted, peeled and seeded||¼ cup|
|Poblano Chilies – roasted, peeled and seeded||¼ cup|
|Baby Spinach – rough chopped||½ cup|
|Chipotle Puree||1 tsp.|
|White Onions – grilled and diced||1/3 cup|
|Cilantro – chopped||3 Tbsp.|
|Leeks – white part only, sautéed and chopped||1 each|
|Tomatoes – blackened and chopped||1-2 each|
|Salt and pepper||To taste|
Process all ingredients separately and then toss together. Store refrigerated until needed.
|Enchilada Ingredients:||Yield:1 each|
|White Corn Tortilla – softened in oil||1 each|
|Potato Filling (see above)||2 oz. Wt. (about 3 Tbsp.)|
|Cilantro crema Ingredients:|
|Olive Oil||¼ cup|
|Sliced White Onions||2 medium onions|
|Minced Garlic||4 tsp.|
|White Wine||1 cup|
|Vegetable Stock||1 qt.|
|Whipping Cream||1 qt.|
|Pepperjack cheese – grated||As needed for flavor and thickness, about 4 oz.|
Chocolate Pots de Creme
- 1 6oz. package of semi sweet chocolate chips
- 1 egg
- 1 tsp. of pure vanilla extract
- 1 tbl. of creme de cacao liqueur
- 1 cup of heavy whipping cream
- In a blender combine the first 4 ingredients
- Heat heavy whipping cream until just boiling
- With the blender running, slowly add the hot cream, blend well. (The hot cream will cook the egg)
- Pour the mixture into small ramekins, cover with plastic wrap, and refrigerate for 6-8 hours
- Top with fresh berries of your choice, and serve!
Brazilian Black Bean Feijoada
8 oz. Plum Tomatoes (about 2, depending on size)
2 cloves garlic, peeled
5 tsp. Olive Oil
1 ½ Dried guajillo chilies, stem and seeds removed
¼ tsp. Cumin
¼ tsp. Honey
½ each Large white onion, diced ¼"
½ each Red pepper, diced ¼"
1 large Jalapeno pepper, minced, seeds removed
1 Tbsp. Bacon fat (or oil)
½ lb. Black beans, soaked
6 oz. Smoked ham, diced ¼"
6 oz. Linguica sausage or smoked sausage, quartered and sliced ¼"
3 cup Chicken broth
½ tsp. Mexican Oregano
1 tsp. Chili Powder
To Taste Cayenne pepper
To Taste Salt and Black Pepper
Preheat the oven to 375º. Cut tomatoes in half and lay on a sheet pan lined with foil Place the garlic cloves on the pan with the tomatoes and drizzle with the olive oil. Season with salt and pepper, and roast until tomatoes begin to shrivel and collapse, about 30 minutes. Allow to cool, then separate the skins from the tomatoes. Meanwhile, soak the guajillo chilies in warm water to soften. Drain the water and puree in a blender with the roasted tomato, garlic, cumin and honey.
In a wide bottomed pan, sauté the onions and peppers in the fat. Add the beans, ham, sausage, tomato-chile puree, chicken stock and spices. Bring to a boil and simmer until the beans are tender and the sauce is reduced until thick and clinging to the beans, about 40 minutes to an hour.
Serve the bean ragout with some steamed jasmine rice, roasted pork loin or tenderloin or pork chop, and garnish with the orange-chili salad (recipe follows)
Orange Chile Salad
1 ½ oranges, peeled and cut into segments
½ each red pepper, sliced thin
½ each yellow pepper, sliced thin
½ each Poblano pepper, sliced thin
1 each Jalapeno pepper, seeded and sliced thin
½ each Red Onion, sliced thin
¼ cup Orange Juice
2 Tbsp. Lime Juice
Combine all ingredients and keep refrigerated until needed
Pan-Fried Bacon and Ricotta Cakes
· Serves: 6
· 3 cups whole milk ricotta cheese
· 2 egg yolks
· 3/4 cup flour
· 1/2 cup crispy bacon
· 1 tablespoon chopped fresh parsley
· 3 cloves garlic, chopped
· Salt and black pepper
· Flour for dredging
Combine the cheese, eggs, flour, bacon, parsley, and garlic and mix well. Season the mixture with salt and black pepper. Form into 6 equal cakes. Dredge the cakes in flour. Heat the olive oil until hot, add the cakes and cook until crispy on both sides about 3 minutes per-side. Remove from the pan and drizzle with a bit of olive oil and balsamic vinegar.
Filet of New York Steak Diane
Have on hand: Kosher salt, ground black pepper, olive oil.
· 1 8 to 10 oz Filet of New York Strip Steak
· 1 Tablespoon butter
· 2 teaspoons chopped shallots
· 1/2 teaspoon minced garlic
· 1/2 cup sliced white mushrooms
· 1/4 cup brandy
· 1 teaspoon Dijon mustard
· 1/2 cup brown veal stock
· 1/4 cup heavy cream
· 1 teaspoon Worcestershire sauce
· Pinch of chopped green onions
· Small pinch of chopped parsley
Sprinkle one side of the NY steak with kosher salt & black pepper, set aside. Heat a medium sauté pan and add enough olive oil just to coat the bottom. When the oil just sends off wisps of smoke, carefully place steak into pan, seasoned side down; reduce heat to medium-low. Season the other side of the steak. Cook 3 to 4 minutes on each side (depending on thickness of steak) for medium rare.
Remove steak to a warm spot to hold.
Pour off excess olive oil and add butter to saute' pan. After butter melts add shallots, garlic, and mushrooms. Saute' until lightly caramelized. Remove sauté pan from burner, add brandy, and return the pan to the burner until brandy ignites (light with a match if necessary). Flame brandy until fire goes out. Add veal stock and Dijon mustard and reduce by 1/2. Add Worcestershire sauce and cream, heat through. Stir in green onions and parsley. Add any accumulated juices from the resting steak to the sauce pan and stir in. Serve steak sliced or whole with Sauce Diane and your favorite accompaniments.
· 2 - 3 pounds chicken pieces, thighs, breasts with bones and drumsticks work well(about 8 pieces)
· 1 ½ tsp. salt
· 1 Tbsp fresh lemon juice
· 1 cup plain yogurt
· 2 Tbsp vegetable oil
· 1 Tbsp onion powder
· 1 1/2 Tbsp minced garlic
· 2 Tbsp minced or chopped ginger
· 1 Tbsp paprika
· 1 tsp. ground cumin
· 1 tsp. turmeric
· 1 tsp ground coriander
· 1 tsp. garam masala
· ½ tsp. cayenne
· 2 drops red food coloring (optional)
Remove skin from chicken pieces. Using a knife, cut diagonal slits into them lengthwise. Place pieces in shallow glass dish. Sprinkle with salt and lemon juice. Let sit while you mix other ingredients. In medium bowl, combine yogurt, oil, onion, garlic, ginger, paprika, cumin, turmeric, coriander, garam masala and cayenne. Blend together very well; mix in food coloring. Pour marinade over chicken. Turn to coat evenly, rubbing marinade into the slits in the chicken. Cover dish with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Turning chicken occasionally will help distribute flavor more thoroughly but it is not necessary.
Preheat convection oven to 400 degrees F. Remove chicken from marinade, smoothing out any clumps of marinade. Line baking sheet with foil. Lightly grease and place chicken on sheet. Bake for 35 minutes until cooked through and juices run clear when chicken is cut. Place under broiler just to brown tops if needed.
Garnish with cilantro and lemon wedges. Serve with rice and vegetables.
Classic Chocolate Mousse
· Bittersweet chocolate chips
· 1/3 cup water
· ¼ cup heavy cream
· 2 large egg yolks
· ½ teaspoon vanilla extract
· 4 large egg whites, room temperature
Place chocolate chips in a medium bowl. Whisk water, heavy cream, egg yolks and 2 Tablespoons of sugar in a small sauce pan to blend. Place sauce pan over medium low heat and stir until mixture thickens enough to coat the back of a spoon (do not allow to boil), about 4 minutes.
Strain through a fine sieve into the bowl with the chocolate. Stir until chocolate is melted and smooth. Mix in vanilla.
In an electric mixer bowl, beat egg whites until soft peaks form. Gradually add remaining 2 Tablespoons of sugar, beating until whites are stiff but not dry.
Fold egg whites very carefully into lukewarm chocolate mixture, half at a time.
Divide mousse into 4 to 6 parfaits, goblets, or bowls, cover and chill until firm, about 4 hours.
· ¾ to 1 pound ground chicken
· ¼ cup diced onion
· ¼ cup diced red bell pepper
· 2 Tbsp diced green chiles
· ¼ cup chopped black olives
· 1 cup sweet corn
· 1 Tbsp ground cumin
· ¼ tsp minced garlic
· ¾ tsp salt
· ¾ tsp pepper
· 1 1/2 cups shredded Monterey Jack cheese or a Mexican cheese blend
· 1 (15 oz) package refrigerated pie crusts
· 1 egg yolk, beaten
· 1 Tbsp. water
Preheat convection oven to 375 degrees F. In medium skillet, cook chicken just until brown and crumbly. Drain fat. Add onion and bell pepper, cook 2 minutes to soften. Stir in chiles, olives and corn. Mix in cumin, garlic, salt and pepper. Remove from heat and add cheese; blend well.
Unroll 1 pie crust onto a lightly floured surface. Roll out circle to be about 15 inches. Cut out rounds, using a 3 ½ to 4 inch cookie or biscuit cutter. Re-roll dough as needed. Repeat with remaining pie crusts, making about 12 to 15 rounds. Place 1 round on parchment paper or a clean surface. Brush edges with a little bit of water (can use fingers). Place 1 teaspoon of chicken mixture in center of the round. Fold dough over mixture to make a half circle. Press edges with fork to seal. Repeat with other rounds and second pie crust and chicken mixture. Arrange on baking sheet and brush each with mixture of beaten egg yolk and water. Bake 12 to 15 minutes until dough is golden brown.
Makes 12 - 15 empanadas
Seafood in Spicy Tomato Broth
· ¼ cup of olive oil
· 5 garlic cloves, minced
· 1 Bay leaf
· 1 teaspoon dried crushed red pepper flakes
· 1 cup of dry white wine
· 1 (28-once) can diced tomatoes with juices
· 24 little neck clams (about 2 ½ pounds total)
· 24 mussels (about 11/2 pounds total)
· 20 large shrimp (about 1 pound), peeled devained and butterflied
· 1/2 cup torn fresh basil leaves
Warm crusty bread, to serve
In a large pot heat the oil over medium flame. Add the garlic, bay leaf and red pepper flakes and saute' until the garlic is tender about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and the flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes or until the clams open. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer
Mirliton with Poached Pears
· Sugar 1/2 cup
· Water 1 cup
· vanilla bean
Dissolve sugar in water to make a simple syrup
Peel, cut in half and core one pear
Poach pear in simple syrup with the vanilla bean until soft.
· Eggs 4
· Sugar 1/2 cup
· Almond Meal 1/3 cup
· Almond Extract 1 drop
· Pear Syrup 2 tbsp
Combine together in a bowl sugar, almond meal.
Beat the eggs and add them to the dry mix. Stir until fully dissolve.
Add almond extract and pear syrup and stir well together
Use a 9 inch tarte tin with removable bottom
Use frozen Puff Pastry dough from the freezer section of your favorite grocery store.
Form the dough into the tin and crown the rim with a little edge of dough.
Line the shell with a parchment and fill with beans
Pre bake the shell in the oven at 360 15 to 20 mn until set and light gold on the bottom
Let cool the shell, remove the beans.
Chop the poached pear to ? inch size and place on the bottom of the shell
Pour batter over pears to just below the rim of the shell
Sprinkle generously with granulated sugar and let rest to form a film.
Scatter sliced almonds over surface of the tarte
Bake at 360 for about 30 to 35 mn until center is firm to the touch
Allow to cool before removing from tarte tin.
Tangerine Beef and Broccoli
· 1/3 cup + 1 tbsp soy sauce
· 1 tbsp + 1 tsp cornstarch
· 1 to 1 ½ pounds flank or tri-tip steak, thinly sliced on bias
· 2 tbsp dry sherry
· 2 tbsp hoisin sauce
· 1 ½ tsp honey
· 1 tbsp chili sauce
· ¼ cup juice from squeezed tangerine or other orange
· 4 tbsp. oil
· ½ tsp sesame oil
· ½ cup broccoli florets
· 2 tbsp grated fresh ginger
· Green onions, thinly sliced
· 2 tbsp toasted sesame seeds
In bowl, combine ¼ cup soy sauce and cornstarch with wire whisk. In large resealable plastic bag, add beef and pour in soy sauce mix. Let marinate at least 20 minutes. In bowl, combine sherry, hoisin sauce, honey, chili sauce, 2 tbsp. soy sauce and orange juice; mix with wire whisk.
In large pan or wok, heat oil on high. Add broccoli, ginger and beef. Cook for about 3 minutes stirring often. Reduce heat to medium. Add sauce and cook another 2 minutes, stirring often until sauce is thickened. Serve and top with green onion and sesame seeds.
Great over rice or noodles.
Makes 4 servings.
New England Clam Chowder
· 1 51 oz can of chopped Sea Clams
· 3 1/2 cups clam nectar drained from the Clams, add water if needed
· 4 cups diced russet potatoes, about 1/2"
· 1 cup diced yellow onion
· 1 cup ground or finely diced bacon
· 4 1/2 cups whole milk
· 4 T. flour
· 1 tsp. Salt
· 1/4 tsp. pepper
Drain clams and set aside.
Saving the nectar to make 3 1/2 cups (add water if necessary). Place in 4-quart pot.
Add potatoes and salt and pepper. Bring to a boil and turn to low heat to cook potatoes until soft but not mushy. (About 7 min)
In a medium sized skillet, over medium heat, start browning the bacon stirring to brown evenly. Watch not to burn. When the bacon begins to get a little crispy and has rendered its fat, add the onion and continue stirring until onion is clear.
Add 1 T. butter or margarine to bacon and onions deglaze the skillet. Add the flour and stir constantly to incorporate.
Add chopped clams to potatoes and milk pot. Heat to VERY hot. Do NOT boil.
Bacon and onion roux mixture should be bubbling; add to potato and clam pot and stir to mix well with wood spoon.