May Recipes - KPTV - FOX 12

May Recipes

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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

Yields 4 portions

1 lb. asparagus (blanched and trimmed)
1/4 lb. French breakfast radish (shaved)

Goat cheese crème

4 oz. Goat cheese
2 oz.Crème fraiche
1 tbsp. Shallots (chopped fine)
1 tsp.Chives (chopped fine)

In a large mixing bowl soften the goat cheese and add remaining ingredients

Red onion caper dressing

2 tbsp. Whole grain mustard
1 tbsp. Capers (chopped fine)
1 tbsp. Cornichons (chopped fine)
1 tsp. tarragon chopped fine
2 oz. Cup Red wine vinegar
6 oz. extra virgin olive oil

In medium bowl add all ingredients and mix until incorporated.

Pescado Veracruzano

Flavor: Sweet, slightly hot and salty from peppers and olives. Fish fresh tasting
Appearance: Bright color contrasts, stewlike consistency
Temperature: Hot 150°
Texture: Fish moist and tender. Peppers al dente. Chips crisp.

Fish Fillet - snapper, cod,
halibut, seabass
5 oz .wt.
Kosher salt and Pepper 1 tsp.
Olive Oil 1 Tbsp.
Veracruz Sauce (recipe follows) 8 fl. oz.
Coconut Rice (see recipe) #8 scoop (1/2 cup)
Cilantro Sprig 1 each
Olive Oil ¼ cup
White onion - sliced thin 1 each
Garlic - minced 4 tsp.
Tomatoes - peeled, topped and diced ½" 3 lbs
Bay leaves 3 each
Mexican Oregano 1½ tsp.
Italian Parsley - chopped 3 Tbsp.
Olives - pitted, chopped, manzanillo ½ cup
Capers - drained 1 Tbsp.
Pickled Jalapenos - stemmed, seed and sliced thin 3 each
Water 1 cup


  1. In a heavy braiser, heat olive oil over medium heat. Add the onions and cook until starting to brown. Add the garlic and cook 1 more minutes, stirring several times.
  2. Add the tomatoes, bay leaves, oregano, parsley, olives, capers and jalapenos. Simmer for about five minutes to evaporate some of the liquid.
  3. Reduce the heat to low, add in a cup or so of water. Cook for a few minutes to mellow the flavors, then season to taste with salt.
  4. Transfer to a clean container, cool, label & refrigerate until service.



  1. Season the fish on both sides with the K-P and sear using the olive oil in a saut? pan over medium-high heat. Transfer the fish to a sizzle platter.
  2. Deglaze the pan with the Veracruz sauce and place the fish on top of the sauce and place the pan in the oven to finish cooking the fish. If necessary, add a little chicken stock to keep the sauce from becoming too thick.
  3. Transfer to a serving bowl with the sauce on the bottom, then the rice, then the fish. Garnish with the cilantro sprig. Serve immediately.



Equipment - 2 pots, a large bowl, a whisk and optionally, a thermos flask

1# butter, melted
4 large egg yolks
Juice of 1/2 a lemon
A pinch of salt

Fill one pot halfway with water and bring to a boil. Meanwhile, melt the butter in the other pot. Skim off any foam and set the melted butter aside.

Put the eggs into the bowl, add the salt and whisk briefly. Remove the hot water from the stove and put the bowl with the eggs on top of it. Make sure the water isn't touching the bottom of the bowl!

Whisk the eggs, scraping down the sides until the yolks are thick and lemon colored - almost the consistency of ketchup.

Use a teaspoon to start adding butter drop by drop at first, whisking constantly. Once you start whisking, don't stop and don't add too much butter too fast. If butter gathers into a little puddle you'll never get to hollandaise heaven.

Gradually increase the amount of butter being drizzled in, whisking all the time, until all of it has been incorporated. Season with salt and pepper and whisk in the lemon juice. (It will take around 15 minutes of whipping to produce a great hollandaise and your arm will probably hurt!)

Hollandaise can be kept warm for hours in a thermos flask.

If your hollandaise breaks it can probably be saved so long as you haven't overcooked it. Gradually whisk the broken sauce into another egg yolk. It won't be as delicate and you will have to use it immediately but your arm will thank you.

Brigadeiros - Brazilian Chocolate Fudge Truffles

Flavor: Rich chocolate and caramel flavors
Appearance: Evenly coated with chocolate sprinkles
Temperature: Serve cold
Texture: Smooth and creamy, texture from sprinkles


Sweetened Condensed Milk 1 each 14 oz. can
Cocoa Powder 4 Tbsp
Kosher Salt 1/4 tsp.
Butter - unsalted 3 Tbsp.
Vanilla 1 tsp.
Chocolate Sprinkles As needed






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



· 2 cups milk
· 2 eggs
· 1/8 teaspoon salt
· 2 tablespoons sugar
· ¼ teaspoon nutmeg
· Crushed Dolce De Leche Girl Scout Cookies
· Caramel Sauce
· Whip cream
· Whole Dolce De Leche Girl Scout Cookies (optional)

Preheat oven to 325 degrees F. Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large glass baking dish.

Crush up one box of Dolce De Leche Girl Scout Cookies (leave 6 whole). Place crushed cookies on the bottom of prepared custard cups.

Beat together milk, eggs, salt, sugar, and nutmeg. Pour into custard cups; place cups in a pan with hot water nearly to top of custard line. Drizzle each with caramel sauce and bake at 325° for about 40 to 55 minutes, until custard is set. A knife inserted in center should come out clean.

When ready to serve, place a dollop of whipped cream on top, drizzle with caramel sauce and stick a cookie in the whipped cream.

Makes 4 to 6 servings, depending on size of custard cups.

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

Serves 4

· Wild Salmon Filet 4ea° 6oz portions
· Sumac, Ground 1 tbsp.
· Salt and Black Pepper to° Taste
· Olives Oil 4 to 6 cups

Potato Hash:

· Colored Oregon Potatoes, Diced 2 cups
· Olive oil 1 tbsp.
· Onion, diced 1/2 cup
· Garlic, minced 1 tbsp.
· Bacon, Chopped 2 strips
· Salt and Black Pepper to taste

Grape Tomato Compote:

· Grape Tomatoes, Halves 1 cup
· Onions, diced 2 tbsp.
· Chives, Minced 2 tbsp.
· Dill Weed 2tbsp.
· Salt and Black pepper to taste
· Vegie Stock 1 cup

For Salmon:
Heat olive oil in sauce pot to 120 degrees, season salmon with Sumac and Salt pepper. Place salmon in olive oil then place into preheated 225 degree oven, Oven poach for approx. 25 min. or until it has reached desired doneness. Drain on wire rack or pat dry.

For Hash:
Par cook diced potatoes in salted boiling water until tender, drain and cool, Saute chopped bacon until crispy, add onions and garlic, season with salt and pepper. Reserve.

Peanut Thai Chicken

Ingredients: Yields 4 servings

· 8 crushed Do-Si-Dos Girl Scout Cookies
· 2 pounds boneless, skinless chicken tenderloins
· Wood skewers
· Teriyaki glaze
· Thai Peanut Sauce

Grill chicken tenderloins on wood skewers, brushing occasionally with Teriyaki glaze. Prepare Pad Thai noodles according to directions on box. Serve chicken tenderloins with 4 crushed Do-Si-Dos cookies sprinkled on top. Mix remaining Do-Si-Dos cookie crumbs with peanut sauce. Serve peanut sauce poured over chicken and noodles, or as side dipping sauce.

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