September Recipes - KPTV - FOX 12

September Recipes

Cachapas with Ham and Cheese

Procedures:

1. Combine all ingredients in a blender and process until smooth.

2. Transfer to a clean container. Let batter rest for at least five minutes before using

When Ordered:

1. Ladle about a quarter cup of the corn cake batter on the griddle that has been prepared with clarified butter or in a non-stick sauté pan. When the cakes start to bubble in the center and dry out, flip and continue cooking for 1-2 minutes.

1. Cakes can be used immediately or reheated later: place the ham and the cheese on the underside of the cake and place in salamander to melt the cheese and heat through.

1. Fold the corn cake in half, plate and garnish with cheese, salsa and cilantro

Crab Stuffed Ravioli
For the pasta:
2 cups all purpose flour
2 large eggs,
2 Tablespoons olive oil
1 teaspoon salt
Water as necessary to make a smooth dough

Place flour on the counter, make a well in the center to hold the wet ingredients, add them all to the well and mix & knead the dough until it is a smooth, unsticky dough.  Wrap in plastic and allow to rest in the refrigerator for about 30 minutes.  Roll the pasta out using the pasta machine to a thickness of #5 on the machine.  Lay out one sheet, fill the holes with crab, lay another sheet on the filled sheet and roll over to seal and crimp the edges.  Repeat as necessary until the dough is all rolled out and filled with crab.  Transfer raviolis to a pan of simmering, salted water and allow to cook for approximately 3 minutes then transfer directly to your sauce.

For the sauce:
1 tablespoon butter
1 teaspoon chopped garlic
2 tablespoons chopped scallions
2 tablespoons chopped sweet roasted peppers
Salt & pepper to taste
2 oz pale dry sherry
2 oz cream

On low to medium heat gently sweat the garlic, scallions & roasted peppers in the butter.  When they start to soften add the sherry and cream, allow to reduce by about half.  Add the cooked raviolis and toss them to coat with the sauce.  If it is too dry add a tablespoon or two of the pasta cooking water.  Serve topped with parmesan if desired.

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Procedures:

1. Place the gelatin sheets and water in a small bowl until dissolved. Reserve.

2. Combine the sour cream, marscapone, vanilla, and Kahlua in a small bowl. Reserve.

3. Combine the cream, sugar, espresso and water in a mixing bowl in a sauce pot and bring to a simmer.

4. Combine hot espresso mix and marscapone. Stir until smooth. Add gelatin.

5. Pour into cappuccino cups, 1/2 cup to 3/4 cup liquid per cappuccino cup.

6. Cover with plastic wrap, making sure not to let the plastic touch the custard.

7. Refrigerate for a minimum of 12 hours to set.

Procedures:

1. Make simple syrup by combining 2 cups sugar and 2 cups water in a small saucepan. Cook over moderate heat, stirring occasionally, until the sugar completely dissolves and the syrup is clear, 3-6 minutes. Do not bring to a boil. Remove the pan from the heat and allow the syrup to cool. Keep refrigerated until needed.

2. Boil the simple syrup and espresso powder in a small saucepan, being careful not to boil over.

3. Simmer the mix for 10 minutes. Mix the arrowroot and water together in a separate bowl.

4. Whisk the arrowroot into syrup and simmer 1 minute.

5. Cool and hold at room temperature.
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To serve:

1. Dust a plate with the cocoa powder. Ladle the espresso syrup on top of the custard. Place the whipped cream off-center on the syrup. Garnish with the cookies and serve immediately.

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

Puerto Rican Style Fried Rice

Pan Seared Halibut with Mango Salsa & Spice Oil

Fresh Northwest Berry & Hazelnut Crisp