KPTV - FOX 12September Recipes

September Recipes

Posted: Updated:

Champagne and Strawberry Bisque

Ingredients:

  • 3 cups Fresh Strawberries, cleaned and hulled
  • 1 ½ cups Sour Cream
  • 1/2 cup Milk
  • 1 cup Champagne
  • 3/4 cup Sugar
  • 1 Tbsp. Vanilla Extract
  • 1 Tbsp. Lemon
  • 1 tsp. Kirschwasser

Directions:

  1. Puree all ingredients, chill, garnish with fresh strawberries garnish with mint leaves.
  2. Serves 6-8.

 

Steamed Clams With Orange-Chorizo Mojo

Ingredients:

  • 1 fl. oz. Olive Oil
  • 2 tsp. Garlic - minced
  • 2 Tbsp. Red Onion - diced 1/8"
  • 16 oz. wt. Manila Clams (or New Zealand Cockles - whichever is better quality at the time)
  • 6 fl. oz. Orange Juice - fresh
  • 2 fl. oz. Lime Juice
  • 1 fl. oz. Coconut Milk
  • 1 Tbsp. Italian Parsley - minced
  • 1/2 tsp. Salt
  • 1/8 tsp. Coarse Black Pepper
  • 3 oz. wt. Chorizo - Fresh, crumbled 3/8"
  • 1 Tbsp. Butter
  • 1 piece Herb Toast - cut in 1/2 on a diagonal

Directions

  1. Heat the olive oil in a large sauté pan and sauté the garlic, chorizo and onion for 1 minute.
  2. Add the clams and 1/2 of the orange and lime juices.  Cover and steam the clams until they open, 4-5 minutes.
  3. Stir in remaining juice, coconut milk, parsley, salt, pepper and butter.  Cook for about 1 minute, until the butter is melted and incorporated.
  4. Transfer to serving bowl.  Garnish with the crostini points.

 

Chilled Summer Berry Soup

Serves 8

Ingredients:

  • 2 cups buttermilk
  • 1 cup plain yogurt
  • 1 cup orange juice concentrate
  • 2 cups sour cream
  • 2 tbsp. honey
  • 2 tbsp lemon juice
  • dash cinnamon
  • 3 cups fresh assorted berries

Directions:

  • Blend ingredients except berries, chill. Garnish with fresh berries as desired.</li>

 

Chocolate Cherry Tart w/ Hazelnuts

Ingredients:

  • 3/4 cup of brown sugar
  • 1/2 tsp. salt
  • 6 oz. unsalted butter
  • 2 tsp. of vanilla
  • 1 3/4 cup of flour
  • 1 cup of fresh cherries or dried
  • 1 cup of toasted hazelnuts, chopped
  • 1 cup semi-sweet chocolate chips

Directions:

  • In a mixing bowl combine sugar, butter, and salt. Mix on medium speed until creamy (about 5 minutes).
  • Add in vanilla and flour and mix until combined.
  • Add in nuts and chocolate chips and fold into dough by hand.
  • Grease a 9&rdquo; springform pan and line with parchment paper.
  • Press all, but a half up of dough, into the bottom of the pan evenly.
  • Spread cherries evenly over top of dough and sprinkle remaining dough on top.
  • Sprinkle with sugar and bake at 350 until golden and bubbly!
  • Cool, slice, and serve with a scoop of vanilla bean ice cream! YUM!!

 

Roast Pork Tenderloin with Balsamic Sauce, Figs and Goat Cheese

Serves 4-6

· 2 Pork tenderloins, trimmed of silver skin
· 1 teaspoon ground rosemary
· Kosher salt and Fresh ground pepper
· 2 teaspoons extra-virgin olive oil
· 4 Tablespoons unsalted butter
· 1 pint fresh figs, cut in half lengthwise
· 1/2 cup balsamic vinegar
· 8 sprigs of fresh thyme
· 1 bunch of watercress
· 4 oz of your favorite goat cheese, crumbled/broken apart

Preheat oven to 425.

Combine rosemary, 1 teaspoon of salt and ? teaspoon of pepper in a small bowl and mix. Rub the tenderloins with the spice mixture.

Heat the oil and a tablespoon of butter in a large oven-proof skillet over medium-high heat. Add tenderloins and cook until brown on all sides, turning every 60-90 seconds. Transfer the skillet to the oven and cook until the internal temperature reaches 140-145 degrees, approx 17-20 minutes. Remove the skillet from the oven and transfer the tenderloins to a cutting board to rest, and tent with foil.

Put empty skillet back on the stove over medium heat. Add 1 Tablespoon of butter. Sprinkle the cut side of the figs with a little salt, and place in skillet, cut side down. Don't move them for 90 seconds. Remove from the pan and transfer, cut side up to the cutting board and tent with foil.

Add the balsamic vinegar and thyme to the skillet, scraping up brown bits in the pan. Simmer uncovered until reduced to approx 2 Tablespoons. Remove the thyme from the sauce and stir in 2 Tablespoons of butter.

Arrange watercress on a platter. Cut the tenderloin into ? inch slices. Drizzle sauce over the pork. Attractively arrange the figs on the platter. Scatter goat cheese on top of everything. Serve and enjoy!

Puerto Rican Style Fried Rice

INGREDIENTS: YIELD: 1 SERVING
Olive Oil...................................................................... 1 Tbsp.
Garlic - minced............................................................ 1 tsp.
Ginger - minced........................................................... 1 tsp.
Carrots - peeled and diced ¼"..................................... 1 Tbsp.
31-40 prawns - peeled and cut in half.......................... 4 each
Jasmine Rice - day old, oiled to separate the grains.... 1 cup
Roasted corn -cut off the cob...................................... 2 oz.
Plantain Tostones - fried and chopped 1/3"................. 1 Tbsp.
Cilantro - chopped....................................................... 1 tsp.
Soy Sauce.................................................................... 1 Tbsp.
Avocado - diced 1/3".................................................... 1 Tbsp.
Diagonal Green Onions................................................ 1 Tbsp.

WHEN ORDERED:

1. Heat the oil over medium heat and add the garlic, ginger, carrots and shrimp and saut? for one minute, until the aromatics are releasing their oils and the shrimp begins to cook.

2. Add the rice and toss. Add in the corn salsa, tostones and stir-fry until warmed through and the prawns are nearly done. Add the cilantro and soy sauce and stir until well combined.

3. Place the fried rice on the plate. Top with the avocado and the diagonal onions and serve.

Pan Seared Halibut with Mango Salsa & Spice Oil

SERVES 4

Spice Oil

Cumin................................................... 1 Tablespoon
Paprika................................................. 1 Tablespoon
Black Pepper........................................ ½ Tablespoon
Salt....................................................... ¼ Tablespoon
Olive Oil................................................ ¾ cup

Add ¼ of the olive oil to a sauté pan with all of the spices.
Cook until oil begins to froth, cook while stirring 1 minute.
Add remaining olive oil and whisk together. Remove from heat and allow oil to cool to room temperature.

Mango Salsa

Mango, peeled, diced small.................. 1
Red Onion, diced small........................ 2 Tablespoons
Red Bell Pepper, diced small................ 1 Tablespoon
Sweetened Lime Juice.......................... 2 Tablespoons
Cilantro, chopped................................. 2 teaspoons
Salt....................................................... To Taste
Jalapeno Pepper, minced..................... To Taste

Combine all ingredients in a mixing bowl and toss to combine. Refrigerate for 4 hours to marry flavors

The Dish

· 4 Halibut Filet, thick cut
· Vegetable Oil
· Kosher Salt
· Black Pepper
· Lime Wedges


Season 1 side of each halibut filet with kosher salt & black pepper.
Add vegetable oil to sauté pan enough to cover the bottom of the pan. Heat oil just to the smoke point and add halibut filets, seasoned side down, to the pan. Reduce heat to medium and cook halibut 2-3 minutes on each side. Drizzle plate with spice oil, serve halibut on mango salsa with a squeeze of lime

Fresh Northwest Berry & Hazelnut Crisp

Serves 6

Crisp Topping

Flour................................................. ½ Cup
Oats................................................. ¼ Cup
Brown Sugar..................................... ½ Cup
Cinnamon.......................................... 1 teaspoon
Butter, diced...................................... ½ Cup
Hazelnuts, chopped............................ 1 Tablespoon

Combine all ingredients in a bowl and work together with clean hands until mixture is completely combined and has a moist, darkened appearance. The mixture will be soft so place it in the refrigerator to allow mixture to chill and get firm so it can be crumbled.

Berry Filling

Sugar................................................. 1 Cup
Cornstarch......................................... ¼ Cup
Cinnamonr......................................... ½ teaspoon
Nutmeg.............................................. ½ teaspoon
Water................................................. 1 Cup
Strawberries....................................... 1 Cup
Blackberries....................................... 1 Cup
Raspberries....................................... 1 Cup
Huckleberries..................................... 1 Cup

Combine sugar, cornstarch, cinnamon, nutmeg and water in a heavy sauce pot and mix well. Bring mixture to a boil over medium-low heat, stirring frequently. Allow to boil for a few minutes until the mixture is very thick, the cornstarch has completely cleared and the mixture has darkened totally. Remove from heat. Add berries and gently fold together (to not break up berries) until completely mixed.

Berry Crisps
Spoon Berry Filling into 4 oz baking dishes and top with crumbled Crisp Topping. Bake at 475? for about 3-5 minutes or until topping is golden brown and crisp.
Top with a scoop of Vanilla ice cream or whipped cream if desired. Serve Warm.