May Recipes - KPTV - FOX 12

May Recipes

Oregon Beef NY Steak w/Gorgonzola
Klamath Pearl Potatoes and Arugula Salad

New York Steak………………………. 10 oz
Gorgonzola Cheese…………………….3 oz.
Klamath Pearl Potatoes………………..10 oz.
Kosher Salt……………………………...1/4 cup
Olive Oil…………………………………2 oz
Salt and pepper………………………….to taste

Arugula………………………………….1 serving
Olive oil………………………………….1 oz
Lemon Juice……………………………..1/4 lemon

Season Steak with Salt and Pepper, Sear in cast iron pan with a small amount of olive oil until desired doneness. Top with Gorgonzola cheese and melt under broiler if desired.

Boil Klamath Pearl potatoes in salted water until tender approx. 30 min. Drain Slightly crush potatoes and dress with extra virgin olive oil and salt and pepper. Chopped parsley or chives opt.

Dress Fresh Arugula salad with olive oil and lemon juice and salt and pepper.

Mushroom Chicken Crepes

1 Tbsp olive oil
8 oz. mushrooms, cut into chunks
6 oz. cooked chicken, cubed (rotisserie chicken works great too)
1 tsp dried oregano
½ tsp minced garlic
¼ cup dry white wine
½ cup spinach, cut into strips
1 Tbsp tomato sauce
3 Tbsp + 1 tsp flour
½ cup ricotta cheese
5-6 Tbsp grated Parmesan
Black pepper
1 ¼ cups low fat milk
1/8 tsp ground nutmeg
4 -6 crepes *
1 can (14.5 oz.) can fire roasted or Italian seasoned diced tomatoes, drained
½ cup shredded mozzarella cheese
Chopped parsley

Preheat oven to 425 degrees (if convection oven: 400 degrees)

In large skillet, heat oil over medium-high heat. Add mushrooms and sauté 5 minutes to soften. Stir in oregano and garlic; sauté 1 minute. Stir in chicken. Add wine and cook for 3 minutes to evaporate liquid. Stir in spinach, tomato sauce, and 1 tsp flour; blend together. Remove from heat and let cool. Stir in ricotta cheese and 1 Tbsp Parmesan cheese. Season with pepper. Set aside.

To make Parmesan sauce: In small saucepan, add 3 Tbsp flour. Slowly whisk in milk to blend. Stir in nutmeg. Heat about 4 minutes over medium heat to thicken, stir continuously. Remove from heat; stir in 4-5 Tbsp Parmesan cheese.

Spray two gratin dishes** with cooking spray. For each crepe, place 1/3 cup mushroom-chicken mixture in middle. Roll up and place 2 crepes in each gratin dish. Spoon half of tomatoes on top. Pour on Parmesan sauce and top with tomatoes and mozzarella cheese.

Bake 10-12 minutes until edges lightly browned and cheese melted. Garnish with parsley.

* Can use premade crepes found in product aisle or homemade crepes.
** Can use medium baking dish in place of gratin dishes.

Zucchini-Corn Fritters Appetizer
2 medium zucchini
½ cup corn kernels
2 large eggs
½ cup panko bread crumbs
½ Tblsp mayonnaise
½ tsp salt
¼ tsp white pepper
½ tsp oregano
1 clove minced garlic
¼ cup shredded parmesan cheese
butter or cooking oil for pan

Wash and grate the zucchini, sprinkle with a little salt, lay in a kitchen towel and squeeze as much water out as you can. Put into a mixing bowl with all of the other ingredients and mix well with a spoon or spatula. When ready to serve, preheat a griddle or skillet to medium heat, and drop spoonfuls of the fritter mix onto the buttered/oiled skillet or griddle. Allow to brown on one side then flip and brown on the other side. Serve immediately.

Albondigas Con Salsa De Chile De Arbol
(Mexican Meatballs with Chile de Arbol Salsa)

MEATBALLS: Makes about 32 meatballs
1.25 lb. Ground Chuck
½ each Red Peper, diced ¼"
½ each Yellow Pepper, diced ¼"
½ each Red onion, diced ¼"
2 Tbsp. Chives, sliced 1/8"
3 sprigs Mint Leaves, sliced thin
1 each Egg
½ cup Bread Crumbs
To taste Salt and Pepper

Toss all the ingredients together in a bowl. Portion using a scale to ½ oz. wt, or use a #40 scoop. Place on a cookie sheet and roast at 325 degrees for about 10 minutes, until medium rare. Let cool, then transfer to the refrigerator until needed. Warm the meatballs in beef stock until hot and cooked completely. Serve with salsa de arbol and garnish with julienne red cabbage

Salsa de Arbol Yield: 1 qt
1 lbs. Tomatillos, papery husk removed and rinsed.
½ lb. Tomatoes
6 ea. Garlic cloves
1/2 small White Onion cut into 1" chunks
8 ea. Arbol chilies
1/2 tsp. Fresh minced Garlic
2 Tbsp. Orange Juice
1 Tbsp. + 1 tsp. Honey
1 Tbsp. Lime Juice
Salt to taste, about a teaspoon

Roast the tomatoes, tomatillos, garlic cloves, and white onion under the broiler until cooked through and charred on the outside. Meanwhile, toast the arbol chilies in a sauté pan until fragrant and toasty, then rehydrate in hot water for 20 minutes. Stem and transfer to the blender along with the roasted ingredients and all other ingredients. Blend until the chilies are chopped. Season and transfer to a bowl and store refrigerated

Hermiston asparagus salad, breakfast radishes, briar rose goat crème, red onion caper vinaigrette

Pescado Veracruzano

Hollandaise

Brigadeiros - Brazilian Chocolate Fudge Truffles

PROCEDURES

Pour the condensed milk into a heavy saucepan. Stir in the cocoa powder and salt

Cook, stirring constantly, over low heat. Keep the mixture barely at a boil to prevent burning and sticking. Cook approximately 10-15 minutes.

When the mixture becomes very thick and shiny and begins to pull away from the bottom of the pan, remove from heat and stur in the butter and vanilla.

Chill for 30 minutes or overnight. With buttered hands or a small scoop, roll the mixture into 1/2" balls. Roll in chocolate sprinkles and place in a paper liner. Chill until ready to serve

CARAMEL DELIGHT

Olive Oil Poached Sumac Scented Wild Salmon with Oregon Potato Hash and Grape Tomato Compote

Peanut Thai Chicken