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April Recipes

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Scott's Roasted Chicken with Sundried Tomato-Goat Cheese Butter

Ingredients:

Yield:

 

Half Chicken – from 3.5 lb. Bird, brined

1 each 1/2 chicken

 

Orange-Sage Rub  - recipe follows

2 tsp.

 

Goat Cheese-Sundried Tomato Butter – recipe follows

3/4 oz. wt.

 

chicken Corning Brine Ingredients:

Yield: 2 1/2 qts.

 

Water  2 1/2 qts.
Kosher Salt  1/4 cup
Italian Herb Blend, Harvest brand  1 Tbsp.
Brown Sugar 1/2 cup
Nutmeg, ground    1/2 tsp.

Brine Procedures:

1.              In a large sauce pan, combine brine ingredients and bring just to a boil.  Remove from heat and allow to cool.

Chicken rub Ingredients:

Yield: ~ 1/3 cup

 

 

Kosher Salt   1 Tbsp. + 2 tsp.
Black Pepper  1 tsp.          
Rubbed Sage      1 tsp.                                                          
Basil, dried      1 1/2 tsp.                         
Thyme, dried      2 tsp.                                                          
Marjoram, dried    1/2 tsp.                                                     
Brown Sugar     4 tsp.                                                          
Cayenne Pepper      1/4 tsp.                                                     
Onion, granulated      1/2 tsp.                                                     
Garlic, granulated     1/2 tsp.                                                     
Parsley, dried        1 Tbs.                                                          
Orange Granules     1 tsp.                                  

Procedures:

1.              Combine all ingredients thoroughly.  Transfer, label and store.

chicken prep Procedures:

1.              Place the chickens into a clean container and cover with the brine.  Let sit for minimum of 8 hours, refrigerated, and up to two days.
2.              Drain off the brine, allow the chicken to sit in colander until all liquid has drained off.
3..            Rub the chicken exterior evenly with the rub.  Chickens can be held for two days, refrigerated, at this stage.

chevre-Sundried tomato butter Ingredients:

Yield:  9 oz wt.

 

Butter, whole, softened   6 oz. wt.                           
Chevre   2 oz. wt.                           
Sundried Tomatoes, packed in oil, minced   1 Tbsp. (1/2 oz wt.)   
Basil, fresh, minced  2 Tbsp.                                                       
Sage, fresh, minced    2 tsp.                                                          
Marjoram, fresh, minced (or 1/2 tsp. dry)   1 tsp.                                                          
Garlic, fresh, minced   1 Tbsp.                                                       
Crushed Red Pepper  1/2 tsp.                                                      .

 

Procedures:
1.              Place all ingredients into robot-coupe and blend until thoroughly combined.  Transfer, label, date, and store until needed.
____________________________________________________________________________________________________________________________

When Ordered:

Rub each side of the chicken with 1 tsp. of Orange-Sage Rub.  Place chicken into a sizzle pan and place into a preheated 500º oven for 12-15 minutes, until the juices run clear and the chicken reaches an internal temperature of 140º.  Remove chicken from oven.  Transfer the chicken to a large serving platter and baste with the 3/4 oz. wt. of sundried-chevre butter. 

 

 

Blue Cheese Soufflé

· 2 T butter
· 3 T flour
· 225 ml milk (preferably whole milk)
· 5 oz Rogue Crater Lake Blue Cheese, lightly crumbled
· 3 eggs, separated
· 1 t Kosher salt
· 1/2 t pepper

Melt the butter then stir in the flour. Cook for five minutes over a very low heat stirring frequently. Gradually whisk in the cold milk to make a roux and cook for a further ten minutes over low heat.

While the roux is cooking, whip the egg whites to a soft peak. Carefully remove the whites to another bowl and wash the mixer bowl. Set the oven to 300° and generously butter and flour four 6 oz ramekins (or six 4 oz ramekins.)

Pour the roux into the mixing bowl and add the crumbled blue cheese. Whisk on low for around 30 seconds to lightly incorporate the cheese into the roux.

On low-medium speed, mix in one yolk at a time adding the salt and pepper after the final yolk has been incorporated. Fold the whites into the mixture in three or four batches as gently as possible using a slotted spoon.

Fill the molds to the top, keeping the mixture off the rims. Bake in a water bath for around 50 minutes for the 4oz size and 60 minutes for the 6oz size. They are done when the tops start to lightly brown.

These soufflés can be used immediately or chilled down in the fridge and used several days later, and they will soufflé a second time. To reheat, place on a sheet pan in a pre-heated 450° oven for 15 minutes until the top has risen right out of the mold.

We like to serve these with some roasted apples and pears together with some greens dressed in pear balsamic vinegar.

Pan Seared Salmon with Raspberry Burr Blanc and Soft Polenta

2# Salmon Trimmed to desired size, Seasoned lightly with Salt and pepper.
1 oz unsalted butter,
1oz olive oil

Preheat a skillet over medium high heat, add half of the olive oil and butter then Sear the salmon on the flesh side until golden brown. Turn the fillets and cook through.

Raspberry Burr Blanc
· 1/2 cup champagne vinegar
· 1/4 cup minced shallots
· 1/4 cup whipping cream
· 4 oz unsalted butter cut into small cubes
· 2 Tbs raspberry preserves

In a small sauce pan combine vinegar and shallots. Cook this over medium heat until the vinegar has reduced down to about 2 Tbs then add the cream and reduce once more to about 2 tablespoons. Remove from the heat and begin to whisk the butter in 3-4 pieces at a time, returning to heat in brief intervals before adding more butter. Whisk in the raspberry preserves, then strain. Keep warm

Polenta
· 2cups vegetable broth
· 2 cups skim milk
· 1 cup corn meal
· 2 oz butter
· 1 bay leaf
· I sprig of thyme
· 4 oz chevre or similar cheese
· Salt and pepper to taste

In a small sauce pan bring the milk, vegetable broth, thyme, and bay leaf to a simmer. Remove the bay leaf and thyme then add the cornmeal and whisk constantly until thickened. Add the chevre and butter and whisk until smooth.

Serve the salmon on a bed of polenta and 2-3 tablespoons of the burr Blanc, Garnish with watercress, or baby lettuce.

Cream Biscuits

Makes: 8

· 1/3 cup cold unsalted butter
· 2 1/4 cups flour
· 2 teaspoons baking powder
· Pinch of salt
· 1/4 cup sugar
· 1 teaspoon vanilla extract
· 1 egg
· 1/2 cup cream (usually I add a bit more)

Pre-heat oven 450 degrees

Combine the butter, flour, baking powder, salt, and sugar. Mix the butter into the flour with your fingertips. Combine the vanilla, egg, and cream in a bowl. Fold into the flour mixture gently. Turn out onto a floured board and flour the top of the dough and form into a rectangle about 1 1/2 inch thick. Cut into 8 triangles. Place on a lightly greased sheet pan. Brush with a bit of milk and sprinkle the tops of the biscuits with sugar. Lower the oven to 400 degrees and bake the biscuits about 12-15 minutes until golden brown.

Duck Gumbo

· 4 Duck hind quarters (rabbit, or even chicken quarters may be used)
· 1 1/2 cup onion diced
· 2/3 cup celery diced
· 2/3 cup bell peppers diced
· 2 Tbs Tomato Paste
· 1 cup okra sliced
· 3 bay leafs
· 1/3d cup Flour
· 2 sprigs of thyme
· 1 sprig oregano
· 1/2 cup Cajun seasoning separated
· 1/4 cup File powder
· 1 link Andoullie sausage sliced
· 1 cup diced ham
· 1/4 cup olive oil

Season the duck with 1/3d of the Cajun seasoning, Preheat a heavy brazing pan, or Dutch oven over medium high heat, add the olive oil and cook the duck until well browned on both sides, remove and let stand. Add the ham and Andoullie and cook until well browned, remove and set aside. In the same pan add the celery, onion, bell pepper, and tomato paste and cook until aromatic then stir in the flour and cook until it just begins to darken. Add the remaining ingredients, returning the ham, sausage, and duck and bring to a simmer. Cover and cook over a medium low heat or in a 325 degree oven until the duck is tender (about 1- 1 1/2 hours)

Serve over white rice, but I also enjoy spaetzle. Garnish with fresh thyme and a few slices of baguette.

Fattoush Salad

A refreshing salad for spring and summer with all your barbecue dishes

· 1 bunch of Romaine lettuce
· 30 leaves of fresh mint
· 30 leaves of Italian parsley
· 1/2 of English cucumber diced
· 1 green pepper diced
· 5 radishes sliced round
· 3 tomates on the vine diced
· 1tbsp of sumac
· 2 fresh squeezed lemons
· 1/2 cup of olive oil
· 1tsp of salt
· 1/2 tsp of black pepper
· 1 clove of garlic
· Toasted fried Pita bread on top.
· 1 green onion finely chopped

RODNEY'S BLEU CHEESE TOMATOES

· 1 Lg tomato, ripe sliced into 3 slices
· 3 Tbsp of fine diced red onions or yellow onions.
· 1 tsp seasoning salt
· 1/2 tsp cracked black pepper
· 6oz of bleu cheese crumbles
· 6oz of fine, sliced spinach
· 1-3 olives black or green for garnish

Place 3 Tomato slices in pan with seasoning salt, pepper, onions and blue cheese.

Broil under high heat for 5-6 Min. or until golden brown.

When finished place on plate of sliced spinach and garnish with olives. Yummy!
May also be finished with olive oil and or balsamic dressing.

Chicken Kabobs

· 2 lbs of chicken breast cut in cubes for kabobs
· 1 tbsp of garlic powder
· 1/2 tsp of chili powder
· 1/2 cup of fresh squeezed lemon juice
· 1/2 tsp of nutmeg
· 1 1/2 tsp of salt
· 1 tbsp of paprika
· 1/2 cup of olive oil
· 1/2 cup of plain yogurt
· 1/2 tsp of 7 spices (Middle Eastern Spices)
· 1/2 tsp of black pepper

Mix all ingredients together and marinate overnight.

PANKO BREADED BASA WITH A LEMON DILL AIOLI

Fish
· 1-2 Basa Filets
· 1 Cup Flour
· 1 Cup Panko Bread Crumbs
· 2 Eggs
· 2 Tbsp Worcestershire Sauce
· 2 Tbsp Lemon Juice
· Dash of Seasoning Salt
· 1 Tbsp Butter and
· 2-3 Tbsp Cooking Oil
· Lemon Wedges

Aioli
· 1 Cup Mayonnaise
· 4 Tbsp Lemon Juice
· 1 Teasp Dill
· 1/2 Teasp Garlic Powder
· Seasoning Salt to taste

In a bowl mix Mayo, Lemon Juice, Dill, Garlic Powder and Seasoning to taste .This is the Aioli for the fish. In another bowl place Basa filets and cover with Worcestershire sauce, Lemon juice and a dash of seasoning salt. Make sure to coat both sides.

In another bowl whip the eggs. Then place Flour on a plate for breading, on second plate do the same with the Panko. Place a lg.fry pan or skillet on the store top at a med. high heat, add Tbsp Butter and 2-3 Tbsp Cooking Oil and let heat up. Take Basa fillet coat both sides with flour, then coat with egg wash, and then Panko. Make sure to cover both sides. Take breaded Basa and place in pan, cook both sides for 2-3 min. each.
Remove from heat on serve with a dish of the Aioli sauce and fresh lemon wedge.

Shrimp and Scallop Ceviche of Love

· 1/2 pound fresh Shrimp sliced
· 1/2 pound fresh Scallops sliced
· 1-2 teasp Sugar
· 1 teasp Seasoning Salt
· 1 pinch Oregano
· 1 pinch Cumin
· 4 or so dashes of Hot Sauce
· 1 small Onion thinly sliced
· 1 small Tomato thin sliced
· 1 small Red Pepper thin sliced
· 1 small Jalapeno seeds removed and fine diced
· Juice of 6 Limes

Additional Instructions:
Marinate sliced Scallops and Shrimp with all seasonings and spices, onions, peppers, jalapeno in lime juice 12-24 hours in the refrigerator. Add tomato 1 to 2 hours before serving. Set up in small cocktail glasses and garnish with a slice of lime. Great first course.

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