August Recipes - KPTV - FOX 12

August Recipes

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
Cinnamon…………………………...dash
Fresh Assorted berries……………..3 cups


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

Procedures:

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

Procedures:

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)

Preparation:

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

Presentation:

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

Ingredients

• 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

Procedure
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

Directions:

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

Beef Tenderloin & Portabella Mushroom Stroganoff

Chocolate Cookie Cups

Chipotle Lime Shrimp Skewers