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November Recipes

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Jambalaya with an Oregon Coast Twist

1 Tbsp olive oil
1 Tbsp butter
1 large onion, diced
2 andouille sausage, halved lengthwise and cut into ¼ inch half moons
6 cloves of garlic finely chopped
1 14oz can crushed tomatoes
3 bell peppers (any color) seeded and diced
2 zucchinis, diced
2 TBL Cajun seasoning
1 tsp hot sauce or to taste
1 cup of chicken broth
1 pound chicken breast cooked, cooled, and chopped
1 pound Oregon Pink Shrimp

Heat olive oil and butter in a large saucepan over medium heat.  Add onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes.  Stir in garlic and cook until fragrant. 1 to 2 minutes.

Mix in crushed tomatoes, bell peppers, zucchinis, Cajun seasoning, hot sauce and chicken broth.  Bring mixture to a boil reduce to a simmer and cook uncovered until the liquid cooks off and the mixture is thick about 15 minutes.  Stir in the chicken and let heat for 2 to 3 minutes.  Stir in shrimp and simmer until heated through about 2 to 3 more minutes.

SCOTT'S ROASTED CHICKEN WITH SUNDRIED TOMATO-GOAT CHEESE BUTTER

INGREDIENTS:
Half Chicken, from 3.5 lb. Bird, brined: 1 each 1/2 chicken
Orange-Sage Rub (recipe follows): 2 tsp.
Goat Cheese-Sundried Tomato Butter (recipe follows): 3/4 oz. wt.

CHICKEN CORNING BRINE INGREDIENTS:
Water: 2 1/2 qts.
Kosher Salt: 1/4 cup
Italian Herb Blend, Harvest brand: 1 Tbsp.
Brown Sugar: 1/2 cup
Nutmeg, ground: 1/2 tsp.

BRINE PROCEDURES:
In a large sauce pan, combine brine ingredients and bring just to a boil. Remove from heat and allow to cool.

CHICKEN RUB INGREDIENTS:
Kosher Salt: 1 Tbsp. + 2 tsp.
Black Pepper: 1 tsp.          
Rubbed Sage: 1 tsp.                                                          
Basil, dried: 1 1/2 tsp.                         
Thyme, dried: 2 tsp.                                                          
Marjoram, dried : 1/2 tsp.                                                     
Brown Sugar: 4 tsp.                                                          
Cayenne Pepper: 1/4 tsp.                                                     
Onion, granulated: 1/2 tsp.                                                     
Garlic, granulated: 1/2 tsp.                                                     
Parsley, dried: 1 Tbs.                                                          
Orange Granules: 1 tsp.                                  

PROCEDURES:
Combine all ingredients thoroughly.  Transfer, label and store.

CHICKEN PREP PROCEDURES:

1. Place the chickens into a clean container and cover with the brine.  Let sit for minimum of 8 hours, refrigerated, and up to two days.
2. Drain off the brine, allow the chicken to sit in colander until all liquid has drained off.
3. Rub the chicken exterior evenly with the rub.  Chickens can be held for two days, refrigerated, at this stage.

CHEVRE-SUNDRIED TOMATO BUTTER INGREDIENTS:
Butter, whole, softened: 6 oz. wt.                           
Chevre: 2 oz. wt.                           
Sundried Tomatoes, packed in oil, minced: 1 Tbsp. (1/2 oz wt.)   
Basil, fresh, minced: 2 Tbsp.                                                       
Sage, fresh, minced: 2 tsp.                                                          
Marjoram, fresh, minced (or 1/2 tsp. dry):  1 tsp.                                                          
Garlic, fresh, minced: 1 Tbsp.                                                       
Crushed Red Pepper: 1/2 tsp.                                                     

PROCEDURES:
Place all ingredients into robot-coupe and blend until thoroughly combined.  Transfer, label, date, and store until needed.

WHEN ORDERED:

Rub each side of the chicken with 1 tsp. of Orange-Sage Rub.  Place chicken into a sizzle pan and place into a preheated 500º oven for 12-15 minutes, until the juices run clear and the chicken reaches an internal temperature of 140º.  Remove chicken from oven.  Transfer the chicken to a large serving platter and baste with the 3/4 oz. wt. of sundried-chevre butter. 

 

Pumpkin Crème Brulee
Ingredients:

  • 1 ½ cups heavy cream
  • ½ cup of whole milk
  • 1/8 teaspoon cinnamon
  • 2 pinches of nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves
  • 4 egg yolks
  • ½ cup of granulated sugar
  • ¼ cup canned pumpkin puree
  • 1/3 cup coarse sugar or raw sugar

Directions:

  • Preheat oven to 300°
  • In a medium saucepan, heat the first 6 ingredients over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off heat and set aside to infuse the flavors for at least 15 minutes.
  • In a large bowl, whisk the egg yolks with e granulated sugar. Whisking constantly, gradually pour in the hot cream, but sure to pour slowly and whisk continuously so the eggs do not scramble.
  • Whisk in the pumpkin puree.
  • Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.
  • Bake in the center of the oven until almost set but still a bit soft in the center, about 30-40 minutes.
  • The custard should "shimmy" a bit when you shake the pan; it will firm up as it cools.
  • Remove from the water bath and let cool 15 minutes
  • Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface for the custard.
  • Refrigerate at least 2 hours and up to 24 hours.
  • Have a preheated broiler set or a kitchen torch ready to use.
  • Uncover the custards, and pour as much course sugar on the top of each custard as to coat the entire top. Place ramekins on a baking sheet and put under the broiler for about 1-2 minutes or until sugar is melted.
  • Let cook 1 minute before serving

ENJOY!

 

Autumn Apple Tart
Ingredients:

  • Dough:
    • 1 cup unbleached all-purpose flour
    • ½ teaspoon sugar
    • 1/8 teaspoon salt
    • 6 tablespoons of unsalted butter, softened and cut in ½ inch pieces
    • 3 ½ tablespoons of chilled water
  • Filling
    • 2 pounds of Golden Delicious or Granny Smith apples, peeled, cored and sliced
    • 2 tablespoons of unsalted butter melted
    • 5 tablespoons of sugar

 Direction:

  • Mix flour, sugar and salt into a large bowl.  Add 2 tablespoons of butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas
  • Dribble in water and stir. Keep doing this until the dough just hold together. Toss with hans, letting it fall through finger. Keep tossing until the dough forms into a ball. Flatten into a 4 inch disk, cover and refrigerate
  • After at least 30 minutes, remove the dough and let sit for a while. While the dough is still cold, dust a board with flour and roll out dough into a 14 inch round circle about 1/8 inch thick.
  • Place dough in a lightly creased 9 inch round tart pan, or an a parchment lined baking sheet.
  • Heat oven to 400°
  • Layer the sliced apples in the middle of the tart, leaving 2 inches open around the edge. Cover the entire middle of the tart dough.
  • Fold over any dough hanging into the middle and crimp the edges
  • Brush melted butter over the apples and the dough, the sprinkle sugar over the apples and dough as well.
  • Bake the tart for 45 minutes, turning the tart every 15 minutes to ensure soft apples and browned edges.

Remove the tart from the oven and let the oven cool for at least 15 minutes. Put a glaze or caramel drizzle over the top, but and serve!

Pumpkin Chocolate Pie

For this recipe, you can make your own graham cracker crust with below directions or you can use a pre-made crust.

Crust:

  • 2 cups ground graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted
  • ½ teaspoon ground cinnamon
  • 3 ounces bittersweet chocolate, chips or finely chopped

Filling:

  • 6 ounces semisweet chocolate, melted
  • 4 Tablespoons unsalted butter, cut into small pieces
  • 1 can (15 oz.) pumpkin puree
  • 1 can (12 oz.) evaporated milk
  • ¾ cup (12 oz.) packed light brown sugar
  • 3 large eggs
  • 1 Tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 ounce milk chocolate, melted

Preheat oven to 350 degrees F. * In bowl, combine graham crackers, melted butter, sugar and cinnamon, blend well. Place mixture in a 9-inch deep dish pie plate. With fingers, press mixture into bottom and up sides. Bake 8-10 minutes until firm.

Remove from oven. Place bittersweet chocolate pieces on warm crust. Return to oven for 1 minute is chocolate does not melt enough to spread. Spread the chocolate in a thin layer on bottom and sides of crust. Let cool

In large bowl, mix together pumpkin , milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger and nutmeg. Slowly mix in melted semisweet chocolate, blend well.

Place pie plate on a rimmed baking sheet, pour pumpkin mixture into crust. Bake 55-60 minutes or until center is just set. Let cool completely. Refrigerate (preferably at least 4 hours). When ready to serve, drizzle melted milk chocolate over top. Serve immediately.

* if using convection bake, set temperature to 350 degrees for crust and 300 degrees for pie. Reduce bake time 5 -10 minutes. Check often.

Recipe adapted from Living Magazine

 

 

Spaghetti With Mussels

Adapted from Giada de Laurentis

Salt
1 pound dry spaghetti
½ cup extra-virgin olive oil
2 shallots, finely chopped
2 pound of mussels, scrubbed clean
½ cup dry white wine
½ cup chopped fresh flat-leaf parsley
½ teaspoon sea salt
½ teaspoon butter
Freshly grated zest of 1 lemon

Bring a large pot of salted water to a boil.  Add the spaghetti and cook until tender but still firm to the bite, about 8 minutes.

Meanwhile, in a large sauté pan, heat the oil over a medium-high flame.  When hot add the shallots and sauté until soft.  Add the garlic and sauté until garlic is golden in color and the shallots are translucent.  Add the mussels, wine, 2 tablespoons of the parsley and ½ teaspoon each of salt and pepper. Cover and simmer until most of the clams and mussels have opened.  Whisk in butter to thicken the sauce slightly.

Drain the spaghetti, reserving 1/3 cup of the cooking liquid.  Do not rinse the spaghetti with water; you want to retain the natural starches that help the sauce adhere to the spaghetti.  Toss the spaghetti with the clam mixture in pan to coat.  Add enough of the reserved cooking liquid to moisten.

Transfer the pasta to a large serving bowl.  Sprinkle the lemon zest over the pasta. Garnish with remaining parsley and serve immediately. 

Roasted Prime Rib of Beef Au Jus

Serves 6

Roasted Prime Rib of Beef Au Jus

· A 5 lb boneless prime rib roast
· Kosher salt
· Black pepper
· 6 cups beef broth
· 1 cup red wine
· ½ cup carrots, diced
· ¼ cup celery, diced
· ½ cup onions, diced
· ½ teaspoon whole black peppercorns,
· 2 sprigs of thyme
· 1 bay leaf
· 5 parsley stems,
· 2 garlic cloves, halved

Season the prime rib generously with kosher salt and black pepper. Using a roasting rack with a deep pan, place the prime rib in a 450° convection oven for about 20 to 25 minutes. Remove prime rib from oven and add diced vegetables and garlic to the roasting pan.

Return the prime rib with vegetables to 300° oven for about 1 ? hours or until internal temperature reaches 115°.

(This internal temperature will give you mostly medium rare slices with a couple mediums on the ends and a rare or two in the middle.)

Remove prime rib from roasting pan and allow to rest in a warm oven.

To make your prime rib "Jus", place roasting pan with vegetables on stovetop, deglaze pan with red wine and reduce by half. Transfer the contents of the roasting pan to a sauce pot and add beef broth, herbs and spices.

Bring to a simmer and reduce liquid by 2 cups. Skim excess fat. Strain jus and season to taste with salt and pepper. Serve jus with your prime rib roast.

STATION LOBSTER NEWBURG

· 1 14-16oz Lobster Tail
· 1 Teasp chopped Garlic
· 1 Teasp fine chopped Shallots
· 2 Tbsp Butter
· 1/2 oz White Wine
· 1/2 oz Sherry
· 1/2 oz Madeira
· 1/2 oz Brandy
· Dash of Paprika
· Dash of freshly grated Nutmeg
· Pinch of Seasoning Salt
· Dash of Lemon Juice
· Dash of Worcestershire Sauce
· 1-1 1/2 cup Heavy Cream

With kitchen shears cut lobster down the center of the shell on both sides, all the way to end of tail fan. There should now be two pieces of lobster still in shell. Open shell and loosen meat from shell be but don't remove meat.

Then in a heavy saut? pan on a med.high heat add butter, garlic, and shallots. Saut? for 1-2 min, add lobster meat in shell and saute for 1-2min.Then add Sherry, White Wine, Brandy and Madeira, Paprika, Nutmeg, Seasoning Salt, Lemon Juice, Worcestershire, and Heavy Cream.

Adjust heat and cook for 3-4min.turning lobster meat and shell over at about 2mins.until sauce slightly thickens. Remove from heat.

Arrange lobster shell on platter and garnish, add pan sauce to face up lobster in shell and serve with your favorite side dish.

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
· ½ 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 saut? 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.

Apple Cinnamon Cake with Caramel Sauce Cake:

· ¾ c butter softened
· 3 eggs
· 2 ½ c all purpose flour
· 2 ½ tsp. baking powder
· ½ tsp. salt
· 1 ¾ c sugar
· 1 ½ tsp. vanilla
· 1 ¼ c milk

 

1 c finely chopped granny smith apple tossed with 2 Tablespoons of sugar and 2 tsp. cinnamon Beat butter and sugar on medium speed until well combined. Add eggs one at a time beating well after each addition.

Add vanilla and mix well.

Combine dry ingredients.

Alternate adding dry ingredients and milk mixing well after each addition.

Fold in apple mixture.

Pour into prepared pan and bake at 350 for 30-35 min.

 

Caramel Sauce:

· ¼ c. butter
· ½ c. heavy cream
· 1 c. brown sugar
· 3 T. light corn syrup

 

Bring all ingredients to a boil and cook for 3 minutes.

Pour over entire cake or on each serving.

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