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July Recipes

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Roasted Beets & Vinaigrette for Salad with Candied Walnuts

Candied Walnuts for Salad
Ingredients
Have on Hand: Sugar & Kosher Salt

  • 1 lb Walnut halves
  • ½ sugar
  • ½ cup water
  • Procedure
    Preheat oven to 400°F.
    Place walnuts in a stainless steel bowl.
    Combine sugar and water in a sauce pan and bring to a boil for 30 seconds, remove from heat and allow liquid to cool for 15 minutes.
    Add sugar syrup to walnuts and mix well.
    Pour walnuts and syrup onto a sheet pan, spread out evenly.
    Sprinkle walnuts with sugar and kosher salt to taste.
    Bake at 400°F in 3 to 5 minute increments, using a metal spatula to mix and turn walnuts in between until walnuts are browned and sugar crusty.
    Cool completely and store tightly covered.

    Roasted Beets & Vinaigrette for Salad
    Ingredients

  • • 1 lb beets, topped
  • • ½ teaspoon fresh thyme leaves
  • • ½ bay leaf
  • • ¾ teaspoon black pepper
  • • 1 ½ teaspoon kosher salt
  • • 1 ½ Tablespoons minced shallots
  • • ¾ teaspoon minced garlic
  • • ¾ teaspoon mustard seeds
  • • ¼ cup red wine vinegar
  • • ½ cup extra virgin olive oil
  • • ½ cup water
  • Procedure
    Add all ingredients to a 3 quart sauce pan, cover and bake at 400°F until a toothpick will pierce the beets with moderate pressure, about 60 to 70 minutes.*
    Remove beets to a separate container and allow them to cool enough to handle them comfortably.
    Remove the bay leaf from the cooking liquid, season the liquid to taste and chill it to use as vinaigrette for a beet salad
    After beets have cooled enough to handle, use a kitchen towel to gently rub the skins off of the beets.
    Allow beets to chill completely and then slice for beet salads.
    *Check beets ½ way through cooking to be sure liquid is not evaporating too much. If it is, simply add more water and continue cooking.

     

     


     

     

    S'Mores Tart

    Crust:

  • 1 ½ cups crushed graham crackers
  • ½ cup unsalted butter, cut into small chunks
  • ½ cup flour
  • 1/3 cup sugar
  • 1/3 cup dark brown sugar


  • Filling:

  • 1 ¼ cups sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • ½ cup unsweetened cocoa powder
  • 2/3 cup evaporated milk
  • 1 tsp. vanilla
  • ¼ tsp ground cinnamon


  • Topping:

  • 3 egg whites
  • 1/8 tsp. salt
  • 1/3 cup sugar
  • 1 jar (7 oz.) marshmallow creme


  • Preheat convection oven to 300 degrees F.

    For Crust:
    In large low bowl, combine graham cracker, flour, sugar, and brown sugar. Add butter chunks and blend into dry ingredients with a pastry blender until looks like course crumbs. (Can blend all in food processor as well).

    Press crumb mixture into 6 non-stick mini (4") tart pans. Press crumbs up sides to top, and do not let bottom crust be too thick. Set aside.

    For Filling:
    With mixture, blend together all filling ingredients. Blend well. Place filling into each of the 6 tarts. Place tart pans on a baking sheet. Place on center rack in oven and bake 20 to 25 until edges are browned and filling is set. Remove and set aside to cool completely.

    For topping:
    With mixer, beat egg whites and salt until foamy. Add sugar a little at a time and beat until stiff and glossy peaks form. Using rubber spatula, scrape marshmallow creme into large bowl. Add 1/2 beaten egg whites to marshmallow, fold in just until incorporated (marshmallow creme is sticky and will be difficult to blend at first, but will be easier when rest of egg is added). Fold in remaining whites in 2 additions. Spread over top of cooled tarts, mounding slightly in center and swirling with knife to create peaks. Or pipe onto tarts. Place in oven just to brown peaks of topping.
    Serves 6

    CHICKEN CORN CHOWDER

    · 3 bacon slices, diced
    · 1 Tbsp butter
    · 1 medium onion, chopped
    · 1 cup chopped red bell pepper
    · 1/2 cup flour
    · 6 cups chicken broth
    · 2 cups peeled and cubed butternut squash or carrots
    · 2 medium potatoes, cubed
    · 1 Tbsp chopped fresh thyme
    · 16 oz frozen or canned corn, thawed and drained
    · 1 cup milk
    · 1 1/2 cup diced chicken, cooked
    · ¼ cup chopped green onion
    · ½ cup chopped cilantro
    · Salt
    · Pepper
    · 4 medium sized sourdough bread rounds (optional)
    · Olive oil (optional)

    In large pot, cook bacon over medium high heat until crisp. Remove bacon with slotted spoon and drain on paper towels. Reserve ¼ cup drippings. Add butter to pot and melt.

    Add onions bell pepper. Sauté until soft. Add flour and stir 2 minutes. Mix in broth, then squash or carrots, potatoes and thyme and bring to boil. Reduce heat to low and simmer until potatoes are tender about 10 minutes. Add corn and milk. Simmer 10 minutes. Add chicken, bacon, green onions and cilantro. Simmer 5 minutes. Season with salt and pepper.

    To make bread bowls, cut off top 1/3 of bread. Remove bread from inside leaving 1 inch on sides and 1 1/2 to 2 inches on bottom. Brush inside with olive oil. Bake in 350 degree oven about 5 to 10 minutes until just browned. Remove from oven. Spoon soup into bread bowls and serve. Serves 4-6

    STATION LOBSTER THERMIDOR

    · 1 14-16oz Lobster Tail
    · 1 cup of Mushrooms sliced
    · 1 Teasp chopped Garlic
    · 2 Tbsp Butter
    · 1oz Sherry or White Wine
    · Dash of Paprika
    · Dash of Mustard
    · Pinch of Seasoning Salt
    · Dash of Lemon Juice
    · Dash of Worcestershire Sauce
    · 1cup Heavy Cream

    With kitchen shears cut lobster down the center of the shell and stop just before hitting tail fan, turn tail over and crack spine ribs down the center until you hit tail fan. Open shell and remove meat, set to side. Now in a pot of boiling water and using a pair of tongs hold empty lobster shell by tail in boiling water until it turns a nice red, set shell to side and let air dry.

    Cut all lobster meat into 1/4-inch pieces.
    Then in a heavy saut? pan on a med. high heat add butter, garlic, and mushrooms. Saut? for 1-2 min, add lobster meat saut? for 1-2min. Then add Sherry or White Wine, Paprika, Mustard, Seasoning Salt, Lemon Juice, Worcestershire, and Heavy Cream. Adjust heat and cook for 3-4min.until sauce slightly thickens. Remove from heat. Arrange lobster shell on platter and garnish, add lobster mixture to open lobster shell and serve with your favorite side dishes. You also may like to top the lobster with a nice Hollandaise Sauce.

     

    Marinated Tempeh Stir-Fry

    · ½ Cup Soy Sauce
    · ½ Cup Sugar
    · 2 oz. Tempeh, Cubed
    · 1 oz. Carrots, Julienne
    · 1 oz. Bell Peppers, Julienne
    · 1 oz. Broccoli, Small Chop
    · 1 oz. Cauliflower, Small Chop
    · 1 oz. Fennel, Julienne
    · 1 oz. Red Onion, Julienne
    · 1 oz. Zucchini Squash
    · 1 oz. Yellow Squash

    · 2 oz. Honey Soy Dressing
    · Cilantro to Garnish

    · 1 ½ Cups Quinoa, Cooked

    Heat soy and sugar until sugar is dissolved. Marinate tempeh in mixture for one hour if marinade is warm or two hours if marinade is cool. Remove tempeh and set aside. Warm Quinoa in a small sauce pot. Save marinade for later. Sear tempeh in a wok until caramelized. Add remaining vegetables and cook with until slightly tender, glazing with wine periodically to prevent scorching. Once cooked to your likening add dressing and cook for additional minute and place on top of quinoa. Garnish with Cilantro.

    Honey Soy Dressing

    · ½ Cup Soy Sauce
    · ½ Cup Seasone Rice Wine Vinegar
    · ¼ Cup Honey
    · 1/8 Cup Dijon Mustard
    · 1/8 Cup Garlic, Fine Chop
    · 1/8 Cup Red Onion, Fine Chop
    · 1/8 Cup Ginger, Fine Chop

    Place all ingredients into a mixing bowl and mix well.

    GRILLED FILET MIGNON WITH BLUE CHEESE TOPPING

    · 4 1-inch thick Beef Tenderloin Steaks (about 6oz each)
    · 1 Tbsp Cracked Black Pepper
    · 1 Teasp Seasoning Salt
    · When cooking in a pan use
    · 1oz Butter
    · 1oz Olive Oil

    · Blue Cheese Topping
    · 1 cup Blue Cheese
    · 1 cup Panko Bread Crumbs
    · 1 Tbsp Chopped Fresh Garlic
    · 1 Tbsp Chopped Fresh Parsley
    · 1 Tbsp Cracked Black Pepper
    · 1 Tbsp Butter

    Pinch of Seasoning Salt
    In Large bowl combine all ingredients under the Blue Cheese topping list. Mix Blue Cheese, Panko, Garlic, Parsley, Black Pepper, and Seasoning Salt together with hands until evenly blended and holds together nicely. Place to the side.

    Then in a large pan or on a grill we will cook the steaks. Season both sides with of the steaks with cracked Black Pepper and Seasoning Salt. When cooking a pan turn the heat to med. high and place Butter and Olive Oil in pan when hot. Take steaks and place in pan and cook on both sides for 2-3 mins. on each side until medium-rare, when done remove from heat. When Half way into cooking steaks turn on broiler and let heat up. In the same pan take about 2oz of the Blue Cheese topping and place on each steak. Take steaks in pan and place under broiler for 1-2 mins. until topping softens and becomes a little brown. Remove from heat and serve with your favorite potatoes and veggies, Yummy.....

    Ahi Tuna Fish Tacos

    · 4 oz. Ahi Tuna
    · 6 each Corn Tortilla
    · 1 oz. Blackening Spice
    · 3 oz. Cole Slaw
    · 2 oz. Honey Soy Dressing
    · 1½ oz. Mango Salsa
    · 1 oz. Harissa Sauce
    · 1 each Lime Wedge

    Cut Tuna into 3 strips and coat in Blackening Spice. Sear in hot pan coated with pan spray. Cook until seared rare and set aside. Mix soy dressing with cole slaw. Place the tortillas in 3 stacks of two and top with cole slaw. Place the Tuna on top of the cole slaw and drizzle with the harissa sauce. Accompany the tacos with the mango salsa and lime wedge.

    Roasted Vegetable Baked Pasta

    · 2 red peppers, cut into 1/2 inch pieces
    · 2 zucchini, quartered lengthwise and cut into 1-inch cubes
    · 2 summer squash, quartered lengthwise and cut into 1-inch cubes
    · 4 mushrooms, halved
    · 1 yellow onion, peeled and sliced into 1-inch strips
    · 1/4 cup extra-virgin olive oil
    · Salt
    · Pepper
    · 1 tablespoon dried Italian herb mix (basil, oregano, rosemary)
    · 1 lb. penne, ziti, or mostaccioli pasta
    · 3 cups marinara sauce (store bought or homemade)
    · 2 roma tomatoes, cut in chunks
    · 1 cup grated fontina cheese
    · 1/2 cup grated smoked mozzarella
    · 2/3 cups grated Parmesan

    Preheat the oven to 450 degrees F.

    In large bowl, place peppers, zucchini, squash, mushrooms, onions and olive oil. Season with salt, pepper and herbs. Toss to coat well. Line a large baking pan with heavy duty foil. Pour vegetables in pan. Roast in 425 degree convection oven until browned and tender, about 20-25 minutes. Tossing occasionally while cooking.

    In large pot, boil water for pasta. Once boiling, add pasta and cook for about 5 minutes. The pasta should be underdone since it will cook more in oven later. Drain pasta, set aside. In a large bowl, combine pasta with vegetables, marinara sauce, tomatoes, fontina cheese, mozzarella cheese, 1/3 cup Parmesan cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently mix until pasta is coated with the sauce and the ingredients are combined.

    Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan. Bake until top is golden and cheese melts, about 25 minutes.

    Serves 6

    Red Potato Salad with Bacon & Blue Cheese

    • 4# Red potatoes (cut into ½ in. to ¾ in. dice)
    • 2 C Mayonnaise
    • ¾ C Blue cheese (crumbled)
    • 6 Slices bacon (cooked and chopped)
    • ¼ C Chives
    • Salt & Pepper to taste

    Cut potatoes into uniform pieces and simmer in water until done, about 15-20 minutes. Drain and spread on a sheet pan to cool.
    Place cooled potatoes in bowl
    Add chopped bacon and crumbled blue cheese
    Add mayonnaise to desired consistency


    Add chives and season to taste with salt and pepper

     

     



    Blue Cheese Crusted New York Steak

    Ingredients
    6 12 to 14 oz New York Steaks
    ¼ cup olive oil
    Kosher Salt & Black Pepper


    Blue Cheese Crust
    2 Tablespoons butter
    ½ cup diced onions
    1 Tablespoon minced garlic
    Pinch of black pepper
    1 cup crumbled blue cheese
    2 cups panko bread crumbs
    2 Tablespoons chopped chives
    1 Tablespoon chopped parsley
    Procedure
    Heat butter in a small sauce pan and cook onions and garlic until lightly caramelized then season with black pepper. Pour into a medium bowl and refrigerate for 15 minutes.
    To the bowl add blue cheese, bread crumbs, chives and parsley, mix well.

    Season New York Steaks with salt & pepper then pan sear in olive oil until cooked as desired.
    Spread an even layer of blue cheese crust ( pat it down with a spoon so it is even) over seared steaks and brown the crust under a medium heat broiler until golden brown and cheese is melted.

    Serve steaks with your favorite accompaniments

     

    Roasted Prime Rib of Beef Au Jus

    A 5 lb boneless prime rib roast
    Kosher salt
    Black pepper
    6 cups beef broth
    1 cup red wine
    ½ cup carrots, diced
    ¼ cup celery, diced
    ½ cup onions, diced
    ½ teaspoon whole black peppercorns,
    2 sprigs of thyme
    1 bay leaf
    5 parsley stems,
    2 garlic cloves, halved

     

    Season the prime rib generously with kosher salt and black pepper. Using a roasting rack with a deep pan, place the prime rib in a 450° convection oven for about 20 to 25 minutes. Remove prime rib from oven and add diced vegetables and garlic to the roasting pan.

    Return the prime rib with vegetables to 300° oven for about 1 ½ hours or until internal temperature reaches 115°.

    (This internal temperature will give you mostly medium rare slices with a couple mediums on the ends and a rare or two in the middle.)

    Remove prime rib from roasting pan and allow to rest in a warm oven.

    To make your prime rib "Jus", place roasting pan with vegetables on stovetop, deglaze pan with red wine and reduce by half. Transfer the contents of the roasting pan to a sauce pot and add beef broth, herbs and spices.

    Bring to a simmer and reduce liquid by 2 cups. Skim excess fat. Strain jus and season to taste with salt and pepper. Serve jus with your prime rib roast.

    Blue Cheese Crusted New York Steak

    Ingredients

    • 6 12 to 14 oz New York Steaks
    • ¼ cup olive oil
    • Kosher Salt & Black Pepper

    Blue Cheese Crust

    • 2 Tablespoons butter
    • ½ cup diced onions
    • 1 Tablespoon minced garlic
    • Pinch of black pepper
    • 1 cup crumbled blue cheese
    • 2 cups panko bread crumbs
    • 2 Tablespoons chopped chives
    • 1 Tablespoon chopped parsley

    Procedure

    Heat butter in a small sauce pan and cook onions and garlic until lightly caramelized then season with black pepper. Pour into a medium bowl and refrigerate for 15 minutes.
    To the bowl add blue cheese, bread crumbs, chives and parsley, mix well.

    Season New York Steaks with salt & pepper then pan sear in olive oil until cooked as desired.
    Spread an even layer of blue cheese crust ( pat it down with a spoon so it is even) over seared steaks and brown the crust under a medium heat broiler until golden brown and cheese is melted.

    Serve steaks with your favorite accompaniments

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