August Recipes - KPTV - FOX 12

August Recipes

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Chilled Summer Berry Soup

Buttermilk……………………….2 cups
Plain Yogurt……………………..1 cup
Orange Juice Concentrate………1 cup
Sour Cream……………………….2cups
Honey………………………………2 Tbsp.
Lemon Juice………………………..2 tbsp
Fresh Assorted berries……………..3 cups

Blend ingredients except berries, Chill. Garnish with fresh berries as desired.
Serves 8





Potato, Spinach and Leek Enchiladas



Yield: 1 serving


Potato Enchiladas (recipe follows)

3 each


Cilantro Crema (recipe follows)

3 fl. Oz.


Salsa Cruda (see recipe)



Toasted Pine Nuts

1 Tbsp.


Cilantro – chopped

1 Tbsp.


Aleppo Pepper

1/2 tsp.



Potato enchilada filling Ingredients:

Yield: 2 lbs, enough for 16 enchiladas


Fingerling Potatoes –cut in ½ and sliced 1/3", roasted

1 lb.


Red Bell Peppers – roasted, peeled and seeded

¼ cup


Yellow Bell Peppers – roasted, peeled and seeded

¼ cup


Poblano Chilies – roasted, peeled and seeded

¼ cup


Baby Spinach – rough chopped

½ cup


Chipotle Puree

1 tsp.


White Onions – grilled and diced

1/3 cup


Cilantro – chopped

3 Tbsp.


Leeks – white part only, sautéed and chopped

1 each


Tomatoes – blackened and chopped

1-2 each



To taste


Salt and pepper

To taste




1. Process all ingredients separately and then toss together. Store refrigerated until needed.



Enchilada Ingredients:

Yield:1 each


White Corn Tortilla – softened in oil

1 each


Potato Filling (see above)

2 oz. Wt. (about 3 Tbsp.)



Cilantro crema Ingredients:



Olive Oil

¼ cup


Sliced White Onions

2 medium onions


Minced Garlic

4 tsp.


White Wine

1 cup



¾ cup


Vegetable Stock

1 qt.


Whipping Cream

1 qt.





Pepperjack cheese – grated

As needed for flavor and thickness, about 4 oz.




  1. Sweat the onions and garlic until tender with the olive oil, making sure not to color the sides of the pan.


  1. Deglaze with the white wine and reduce until almost dry.
  1. Stir in the flour a little at a time allowing the flour to be absorbed with out clumping.


  1. Slowly stir in the vegetable stock evenly dissolving the mixture
  1. Add the cream and bring to a simmer, stirring occasionally


  1. Let simmer slowly for 45 minutes to 1 hour, until reduced by 25%. Strain the sauce.
  1. Add pepperjack and stir until the cheese is melted in the sauce.



When Ordered:

1. Soften three white corn tortillas in hot oil. Place a #24 scoop (2 oz. wt.) of filling mixture in the middle of each tortilla and spread out to the ends. Roll up the filling to form the enchiladas.

2. Place the enchiladas on a sheet pan in a preheated 350º oven for 5 minutes or until heated thoroughly.

3. Top the enchiladas with the crema, garnish with the cilantro, Aleppo pepper, pine nuts and the salsa. Garnish with the cilantro sprigs. Serve immediately.



Summer Caprese Pasta with Seared Ahi Tuna Loin
Ingredients per Serving:
4oz Fresh Hawaiian Ahi Tuna
2 cups potato gnocchi
½ cup Ripe Tomatoes ~ Cherry or Grape (sliced in ½) or Larger (diced in 1" cubes)
1oz Julienned Red onion
1 tsp. Minced Garlic
¼ cup Basil Pesto Sauce (homemade or prepared)
½ cup White Wine
2 Tbsp. Extra Virgin Olive Oil
Drizzle Balsamic Vinegar (well aged or reduced)
To taste Sea Salt
To taste Black Pepper
3oz Fresh Mozzarella cheese
Pinch Basil Leaves Thinly sliced (for Garnish)



1) Heat sauté pan over Medium-High heat with 2 Tbsp. Extra Virgin Olive Oil
2) Add Red Onion, Roasted Garlic, Minced Garlic & Tomatoes and cook for 2 minutes
3) Add pasta and toss to coat with olive oil in pan.
4) Add Basil Pesto and white wine and stir until well incorporated and cook 2 minutes
5) While Cooking pasta, Heat a second non-stick pan with 1 Tbsp Olive oil over high heat
6) Season Tuna loin with salt and pepper and sear on all sides to desired doneness and set aside


1) Place pasta in large shallow bowl
2) Top with fresh Mozzarella and Basil Leaves
3) Slice tuna into ½" slices and arrange on top of pasta
4) Drizzle with Balsamic vinegar and top with a few whole Basil leaves
5) Enjoy!

Southwest Style Potatoes Au Gratin


  • 7 pounds russet potatoes, baked 1 hour @ 450, cooled 4 hours, peeled, and sliced ¼ inch thick
  • 4 oz butter
  • ½ cup onion, diced
  • 1 teaspoon minced garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cracked red pepper
  • ¼ cup poblano pepper, diced
  • ¼ cup red bell pepper, diced
  • 1 jalapeno pepper, diced
  • ¾ cup flour
  • 2 cups heavy cream
  • 4 cups milk
  • 2 Tablespoons kosher salt
  • 3 cups cheddar cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • A sprinkle of chopped chives and chopped parsley

Add butter, onions and all herbs & spices (except salt, chives & parsley) to a heavy 4 quart sauce pan and cook until onions are lightly caramelized. Add peppers and cook a couple more minutes. Add flour and stir in to make a soft roux. Cook roux over low heat until it develops a light brown color and nutty aroma. While whisking, quickly pour in cold cream and milk and whisk until liquid is smooth. Bring to a simmer over low heat stirring frequently until sauce thickens. Cook over low heat for about 15 to 20 minutes. Whisk in 3 cups of cheddar cheese and add salt. Whisk until cheese is melted in completely. Adjust consistency with a little water if too thick.

Add cooked/cooled/peeled/sliced/ potatoes to a casserole dish in an even layer. Pour cheese sauce over potatoes and allow it to settle in before adding more. After sauce is in, sprinkle potatoes with cheddar and pepper jack cheeses, chives and parsley. Cover with foil and bake at 350˚ for about a half hour or until heated through. Place casserole under a medium heat broiler and brown the cheese on the top. Serve





Strawberry Filled Thumbprints

  • 2/3 cup unsalted butter
  • 1/3 cup of sugar
  • 2 egg yolks
  • 1 tsp. of vanilla
  • ½ tsp. salt
  • 1 ½ cups of flour
  • Strawberry preserves


  1. In a mixing bowl with paddle attachment, beat butter and sugar until. Smooth, about 2 minutes
  2. Add in egg yolks, vanilla, and salt, and beat an additional minute.
  3. Add in flour and beat until fully.
  4. Combined into dough
  5. Scoop dough into balls, roll in sugar and place on baking sheet lined with parchment paper.
  6. Press thing into the center of each dough ball, making a well.
  7. Spoon strawberry preserves into well and bake at 350 for 12-15 minutes or until golden brown and bubbly.
  8. Cool on a cookie sheet and dust with powdered sugar.


Oven Roasted Pork Loin Chops
Apple-Chardonnay Cream & Oregon Cranberry Chutney Serves 6-8
Apple-Chardonnay Cream Yields about 2 cups

  • 1 red apple, peeled and diced
  • 1 cup Chardonnay
  • 2 Tablespoons diced onion
  • 1 ½ cups chicken broth
  • 1 Tablespoon + 1 teaspoon maple syrup
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 2/3 cup heavy cream

Place apples, onions, and chardonnay in a saucepan and reduce liquid by half. Remove to a food processor or blender and puree until very smooth. Return the puree to the saucepan with all remaining ingredients. Reduce until sauce reaches desired consistency. Keep warm

Oregon Cranberry Chutney Yields about 5 cups

  • 16 oz cranberries
  • 2 oranges, peeled, diced, pith removed
  • ½ cup lime juice
  • ¼ teaspoon cracked red chili pepper
  • ½ Tablespoon chopped fresh cilantro
  • ½ teaspoon cinnamon
  • 2/3 cup lightly packed brown sugar
  • 2 Tablespoons fresh minced ginger

Combine all ingredients in a heavy saucepan and over medium low heat, reduce by one half to two thirds. Stir frequently as the sauce begins to thicken to avoid scorching. Serve chilled or at room temperature.

  • 6 to 8 Pork Chops (12-14 oz each)
  • Kosher Salt & Black Pepper

The main course
Season Pork Chops with kosher salt & black pepper. Add oil to cover the bottom of a large hot sauté pan and sear pork chops on one side. Turn chops over and finish by roasting in the pan at 400° to desired doneness. A probe thermometer will read 150°for medium well, about 140°for medium. Allow Pork Chops to rest for a few minutes then serve with Sauce, Chutney, and your favorite accompaniments.





New England Clam Chowder

· 1 51 oz can of chopped Sea Clams
· 3 1/2 cups clam nectar drained from the Clams, add water if needed
· 4 cups diced russet potatoes, about 1/2"
· 1 cup diced yellow onion
· 1 cup ground or finely diced bacon
· 4 1/2 cups whole milk
· 4 T. flour
· 1 tsp. Salt
· 1/4 tsp. pepper

Drain clams and set aside.

Saving the nectar to make 3 1/2 cups (add water if necessary). Place in 4-quart pot.

Add potatoes and salt and pepper. Bring to a boil and turn to low heat to cook potatoes until soft but not mushy. (About 7 min)

In a medium sized skillet, over medium heat, start browning the bacon stirring to brown evenly. Watch not to burn. When the bacon begins to get a little crispy and has rendered its fat, add the onion and continue stirring until onion is clear.

Add 1 T. butter or margarine to bacon and onions deglaze the skillet. Add the flour and stir constantly to incorporate.

Add chopped clams to potatoes and milk pot. Heat to VERY hot. Do NOT boil.

Bacon and onion roux mixture should be bubbling, add to potato and clam pot and stir to mix well with wood spoon.

This will become thick and creamy. If too thick, thin with a little milk or cream. Correct seasoning if needed. Chowder is very good made a day ahead and reheated in a double boiler or crockpot, thin with whole milk or cream. To dress up your chowder add shrimp or crab to the top and enjoy.




Beef Tenderloin & Portabella Mushroom Stroganoff

Serves 2
· 4 oz Thick Egg noodles, cooked al dente
· Cup Olive oil, to saut? and coat pasta
· 8 oz Beef Tenderloin, cut into short, thick strips
· ¼ Cup Onion, medium dice
· ¼ Mushroom Medium sized Portabella mushroom, thick slice
· ¼ Cup Red Wine
· 1 Cup Beef Demi-Glace
· ¼ Teasp Dijon mustard
· ½ Cup Sour Cream
· 1 Dill pickle, small, sliced thinly

Cook egg noodles in briskly boiling water until done but still firm to the bite. Drain, toss with ½ of the olive oil and set aside to keep warm.
Heat remaining olive oil in a large sauté pan. Add tenderloin strips, onions and mushrooms and sauté until meat is medium rare, about 1 minute.
Add red wine, demi-glace, Dijon mustard, and ½ of the sour cream. Whisk until sauce is smooth. Add dill pickles and simmer until meat reaches desired doneness. If sauce becomes too thick, thin with a little warm water.
Divide egg noodles onto two serving plates and spoon Stroganoff over noodles.

Use remaining sour cream to place a dollop on each Stroganoff




Chocolate Cookie Cups

· 1 ½ sticks butter, softened
· 1/3 cup sugar
· 1 ½ cup flour
· 1 ¾ cup flavored candy chips ( see note below)
· 2 large eggs
· 1 can (14 oz.) sweetened condensed milk
· 1 tsp. vanilla

Preheat convection oven to 325 degrees.
Grease a mini-muffin cup tin. In mixing bowl, beat butter and sugar until creamy. Add flour a bit at a time and beat until dough is moist but crumbly. Take bits of dough and roll them into small balls. Press each ball into the bottom and sides of a mini muffin cup. Place about 6 candy chips in each cup. In separate bowl, beat eggs with wire whisk. Stir in condensed milk and vanilla until blended. Fill each muffin cup with egg mixture about 2/3 full. Bake for 12-15 minutes until centers puff up and edges are lightly browned. Place on wire rack and loosen edges of each cup with knife. Centers will flatten. When still warm, sprinkle on about half of remaining candy chips. Then go back and sprinkle on remaining chips. Cool completely in pan.
Makes about 36 mini cups
Note: For this recipe you can use a mix of milk chocolate and peanut butter chips or chocolate and toffee bits, or chocolate and mint chips or any other combination you like.




Chipotle Lime Shrimp Skewers

· 20-26 Lg.Shrimp
· 1 Tbsp Chipotle chopped fine
· 1 Tbsp Garlic chopped fine
· 3 Tbsp Salad Oil
· Juice from 3 Limes
· 3 Tbsp Roses Lime Juice
· 1 teasp Old Bay Seasoning

Place Shrimp on skewers if there not already purchased that way. Place shrimp in a meat loaf pan or some type of dish with a low center. Mix all the other ingredients together in a bowl, until well blended. Pour mixture over shrimp and marinate for 3 hours in refrigerator. Then in a large nonstick skillet on a Med. High heat, placed a little cooking oil. Place shrimp skewers in pan and cook on both sides for 2-3 min. each side and brush with a little marinade while grilling. This also can be done on a grill. Remove shrimp from heat and place on serving tray Garnish with Limes and Green Onions, or with your own cocktail sauce.

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