KPTV - FOX 12July Recipes

· 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

· 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.

 

· 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.

· 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.....

· 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.

· 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