September Recipes - KPTV - FOX 12

September Recipes

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Cachapas with Ham and Cheese

Ingredients:

Yield: 1 order

Corn Cake – griddled

2 fl. oz.

Queso Oaxaca – sliced thin

1 oz. wt.

Smoked Ham – sliced thin

1 oz. wt.

Cotija Cheese – crumbled

1 Tbsp.

Salsa Cruda (see recipe) or your favorite pico de gallo

1 Tbsp.

Cilantro Sprig

1-2 each

 

corn cake batter Ingredients:

Yield: 4-5 cachapas

Fresh Corn – cut from cob, cobs scraped

14 oz. (about two corn cobs)

Milk

2 Tbsp.

Pancake Mix

¾ cup

Cornmeal

¼ cup

Eggs

1 each

Sugar

2 Tbsp.

Butter – melted

2 Tbsp.

Cumin

¼ tsp.

 

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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Recipe:

Kahlua con Leche Espresso Custard

Index:

Desserts - Oba!

Date:

9/97

Ingredients:

Yield: 1 portion

 

Kahlua Espresso Custard (recipe follows)

1 each

 

Espresso Syrup (recipe follows)

2 Tbsp.

 

Cocoa Powder

as needed

 

Pirouette Cookies

2 each

 

Sweetened Whipped Cream

2 Tbsp.

 

 

kahlua espresso custard Ingredients:

Yield: 6-8 servings


Gelatin Sheets - broken into small pieces

2 1/2 each

 

Water

2 Tbsp.

 

 

 

 

Espresso Powder

1 Tbsp.

 

Water

1 tsp.

 

 

 

 

Cream

3/4 cups

 

Sugar

1/2 cup

 

Sour Cream

6 oz. wt.

 

Marscapone

11 oz. wt.

 

Vanilla Extract

1 1/2 tsp.

 

Kahlua

1/4 cup

 

 

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.

 

Espresso Syrup Ingredients:

Yield: 1 cup


Simple Syrup (recipe follows)

1 cup

 

Espresso Powder

1 Tbsp.

 

Arrowroot

1/2 tsp.

 

Water

1 1/2 tsp.

 

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

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.

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