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June Recipes

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Mussels with Shallots and Pancetta

1 lb of Mussels in shells (about 30)
3 ounces pancetta, chopped
3 shallots chopped
½ teaspoon finely shredded orange peel
½ cup of orange juice
½ dry white wine
2 to 3 tablespoons snipped fresh chives

  1. Scrub mussels clean under cold running water. Remove beards. In a 8 quart Dutch oven combine 4 quarts of cold water and 1/3 cup of salt; add mussels. Soak for 15 minutes: drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.
  2. In a Dutch oven cook pancetta over medium heat until crisp. Using a slotted spoon, remove pancetta from Dutch oven; drain on paper towels. Drain fat from Dutch oven reserving 1 tablespoon. Return the 1 tablespoon fat to Dutch oven. Add shallots; cook and stir about 3 minutes until tender.
  3. Add orange peel, orange juice, and wine to Dutch oven. Bring to boiling. Add mussels to Dutch oven; reduce heat. Simmer, covered for 5 to 7 minutes or until mussels open. Sprinkle with pancetta and chives. Serve with crusty country bread.

 


 

Oregon Tri-tip Steak with Pimenton Compound Butter, Garlic Roasted Ama Rosa Potatoes and Grape Tomato Tian

Tri-Tip Beef Steak……………………….10 oz.
Compound Butter……………………as needed
Ama Rosa Potatoes, par-boiled ……....4-6 ea.
Grape Tomatoes, whole ……..………1 cup
Fresh Garlic, chopped………………..1 Tbsp.
Olive Oil………………………………2 oz.
Parsley, Chopped…………………….1/4 cup
Salt and Pepper ………………………to taste

Compound butter:
Butter, softened……………………….1 stick
Pimenton or Smoked Paprika…………1 Tsp.
Chives, Minced…………………………1 tbps.

Mix together and roll into a log shape in plastic wrap or parchment paper and chill until firm.

Toss Olive oil garlic, salt and pepper with Ama Rosa Potatoes roast in a 425 degree oven for 10-15 min.
Salt and pepper room temperature Oregon Tri-Tip Steak. In a cast iron pan on high heat sear tri-tip steak until crust is formed on both sides to desired doneness . let Steak rest for 5 min. serve with a slice of Compound butter and Ama Rosa Potato, Grape tomato tian.

 


 

Strawberry Lemon Coffeecake

1 ½ cups flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 ¼ cups sugar
½ cup butter, softened
2 eggs
1 tsp vanilla
¾ cup buttermilk
3 oz. cream cheese, softened
1 tsp. lemon zest
1 cup fresh strawberries, quartered (can use raspberries or blueberries)
Powdered sugar

Preheat oven to 375 degrees (if convection oven to 350 degrees).
Lightly grease 9-inch cake pan or spring form pan. Line bottom of pan with parchment. Lightly grease and flour.

In medium bowl mix flour, baking powder, baking soda and salt; set aside. In another medium bowl, beat 1 cup sugar and butter until blended. Add 1 egg and vanilla; beat on low just to blend. Slowly add flour mixture and buttermilk; beat just to combine after each addition.

In another mixing bowl, beat cream cheese and ¼ cup sugar to combine. Add zest and 1 egg; blend.

Pour ½ of the flour batter into pan, spreading to edges. Pour cream cheese mixture, spread to edges. Spoon remaining flour batter on top, carefully spread to edges.
Bake 15-20 minutes (convection 10-15 minutes) just until puffed. Gently press berries into cake. Bake another 15-20 minutes until cooked through and knife comes out clean in center. Cool 15 minutes. Remove from pan; sprinkle with powdered sugar.

 


 

Spaghetti & Meatballs

· 1lb spaghetti
· .5lb ground pork
· .5lb ground beef
· 4 oz grated parmesan
· 1 T chopped garlic
· 2 T chopped fresh Italian leaf parsley
· 1 egg
· 1 tea kosher salt
· 1/2 tea black pepper
· 2 cans of chopped tomatoes
· salt and pepper to taste
· tea onion powder
· 1/4 cup red wine

Meatballs
1. Combine beef, pork, parmesan, egg, parsley, garlic, piano, salt and pepper and mix. Form mixture into approximately 3 oz. balls
2. Combine tomatoes, red wine, onion powder, salt and pepper and place on med heat.
3. Place oil in pan about 1/8 inch and turn on med/high.
4. Brown meatball in pan, turning every couple of minutes.
5. Once browned, place meatballs in sauce and turn down to a very gentle simmer. Simmer for a minimum of 3 hours - stirring the pot every 45 minutes or so (whenever you need to refill your wine glass)
6. When you're ready, boil spaghetti in large salted boiling water. Strain past and ladle meatballs and sauce over spaghetti and top with freshly grated parmesan cheese and chopped parsley.

Pan roasted Alaskan halibut, parsley root , charred tomato salsa , pickled ramps

Yields 4 portions
4 pieces of Halibut (6oz.each)
4 TBSP. Butter

Parsley root puree
· 1 lb. parsley root peeled chopped into cubes
· 1 cup heavy cream
· 3 cloves garlic
· Thyme springs

Method: In a large heavy bottomed pot cook the cream, garlic, parsley root and thyme sprigs about 20 minutes until the cream is reduced. Place into a blender, puree and set a side

Charred tomato salsa
· 8 oz. Sweet baby tomatoes (charred with a skillet)
· 1 shallot Shallots (chopped fine)
· 1 clove Garlic ( chopped fine)
· 1 tbsp. Lemon juice
· 1 tbsp. red wine vinegar
· 1/2 cup extra virgin olive oil

Method: Mix all ingredients together gently and season

Pickled ramps
· 12 ea. Ramps (cleaned and trimmed)
· 1/2 cup. sugar
· 1/2 cup vinegar)
· 1/2 cup water
· 1 tsp. Mustard seeds
· 1 tsp. coriander seeds
· 1 ea. Bay leaf
· Pinch salt

Method: In a small size pot boil all the liquids and sugar add aromas cook for another 5 minutes add ramps and remove from head let steep until pickled.

Chicken Parmesan on Education (this is for one serving)


· 1 chicken breast (4 oz)
· 2 T rice flour
· 1 c. piano (or bread crumb)
· 1 egg
· 2 oz mozzarella cheese
· 1 T parmesan cheese
· 1 c marinara
· salt and pepper to taste
· 5 oz of obfuscation

1. Take boneless skinless breast and cut in to 4 oz pieces and pre-heat oven to 500 degrees also start a large pot of boiling salted water for the obfuscation.
2. gently pound to uniform thickness (proxy 1/4 inch)
3. Set up egg, flour and piano. dip breast in to flour first, then egg and finally piano with parsley salt and pepper
4. Place oil in pan (canola/olive blend) and heat on med/high - drop pasta in boiling water.
5. Place breaded breast in pan and brown nicely (1 minute) flip chicken and place in 500 degree oven.
6. After 1 - 2 minutes, place marinara, mozzarella and parmesan cheese on breast and allow to melt.
7. Drain pasta and toss with marinara and place in a large bowl or plate.
8 put chicken Parma on top and garnish with a little extra parmesan and fresh parsley.

Cardamom Strawberry Shortcake

· Makes 6 shortcakes
· 2 cups flour
· ½ cup sugar
· ½ cup butter, softened
· Pinch salt
· 2 tsp baking powder
· ½ tsp ground cardamom
· Combine all together in mixing bowl, by hand until butter is crumbly.
· Add in..
· 1 egg, beaten
· ¾ cup buttermilk
· Mix in by hand until just combined.

Place heaping spoonfuls on a parchment lined baking sheet, sprinkle tops with sugar and bake at 375 for 20 minutes or until golden brown in color. Remove, let cool while you prepare the strawberries.
2 pints fresh strawberries, halved
2 Tablespoons pure maple syrup
Combine together and let stand at room temperature, tossing often to let the juices mix.
To serve, halve the shortcakes, spoon on the strawberry mixture and a dollop of whipped cream! Yuma!

Rolled Pork with Mustard Sauce

· 1 - ¼ lb. pork tenderloin
· Kitchen string
· Bunch parsley
· ¼ cup chopped prosecutor
· 1 egg
· Fresh rosemary sprigs
· 3 gloves garlic, minced
· 3-4 Tablespoons currants
· ¼ to 1/3 cup bread crumbs
· 1 teaspoon black pepper
· ¼ teaspoon salt
· Olive oil

Sauce
· 1 ¾ cup cream
· ¼ cup coarse grain mustard
· 1 tablespoon Worcestershire sauce
· ¼ cup white wine
· Salt
· Pepper

Place pork on large cutting board, trim where needed. To cut pork into a large rectangle that can be filled and rolled, cut lengthwise in half horizontally to within ½ inch of opposite edge. Open flat. Cover with plastic wrap and pound to ½ inch thick. Refrigerate. In medium bowl, combine prosecutor, egg, rosemary, garlic, currants, breadcrumbs, pepper, salt and about 1-2 teaspoons olive oil. Blend well.

Remove pork from refrigerator, spread filling on top, leaving about 2 inches on one side. Press filling flat. Roll pork lengthwise to form a roll. Press edges together to seal. Tie with string to secure. In large skillet, add about 2 Tablespoons olive oil. Brown pork on all sides about 3 -4 minutes. Place pork on roasting pan and bake in 350 degrees convection oven for about 20 - 25 minutes. Until internal temperature reaches 165 degrees. Remove from oven, let stand 10 minutes. Slice and serve.

In medium saucepan, bring cream to boil. Reduce to about 1 ¼ cups. Stir in remaining ingredients. Serve with pork slices.

Fresh Strawberry Macaroon Tart with Balsamic

· Makes 1- 9" tart
· 1 pre-made pie shell
· Press into 9" tart shell pan, chill well, then bake at 375 for 15-20 minutes or until golden brown. Remove and let cool.
· Macaroon Filling
· 8 oz macaroon
· 1/4 cup sugar
· 3/4 cup heavy cream
· 1/2 tsp vanilla
· Balsamic vinegar to taste

Combine macaroon, sugar and vanilla in a mixing bowl and beat on medium speed until smooth. Slowly add in cream and continue mixing until well blended and thickens. Fold in balsamic 1 tablespoon at a time to your taste, then spread filling into tart shell. Fresh Strawberries, sliced. Top the filling with fresh sliced strawberries and drizzle with balsamic glaze if you like! Chill and serve! Serves 6-8 people

Balsamic glaze
Place 2 cups vinegar in saucepan. Bring to a boil and reduce down to 1/2 cup. Let cool, then drizzle away!

Carlton Farms Smoked Paprika Pork, Spring Asparagus with Oregon Blue cheese and Hood River Pear Warm Salad

Serves 4
Pork Tenderloin........................................ 2 ea.
Smoked paprika........................................ 1 Tbsp.
Salt and Black Pepper............................... to taste
Spring Asparagus, cut into 2" pieces........ 1 bunch
Organic Uruguay........................................ 2 quarts
Garlic, Minced............................................ 1 tbsp.
Firm Pears, cut into match sticks............... 2 cups
Crumbed Smoked Blue Cheese................. 1 cup
Olive Oil..................................................... 5 tbsp.
Rice wine vinegar...................................... 3 tbsp.
Fresh Lemon Juice..................................... 1tbsp.
Honey........................................................ 1 tbsp.
Salt and Black pepper................................ to taste
Lemon Zest............................................... 1 tbsp.
Garnishes.................................................. as desired

Serve with Crosstown if desired

Season Pork with Smoked paprika and Salt and pepper, sear in saut? pan until well browned, Place in preheated oven at 425 degrees for 10 min. or until desired doneness
Remove Pork from pan. Add olive oil, garlic, asparagus saut? until desired doneness, add rice wine vinegar, lemon juice, honey for dressing. Pour over Uruguay to wilt and toss well. Place mound of Salad on plate. Slice pork and lay over salad. Garnish with pear match sticks, crumbled blue cheese.

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