December Recipes - KPTV - FOX 12

December Recipes

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Crab Cakes


  • 1 pound crabmeat(lumped)
  • 1 1/2 tablespoons dry bread crumbs( made need more)
  • 1 egg
  • 1 small yellow onion minced
  • 1 1/2 tablespoons mayonnaise
  • 1/2 green pepper, red pepper, yellow pepper, diced small
  • 1 tsp worcestershire sauce
  • 1 stick of butter
  • salt and pepper to taste


  • 1.  Sauté Peppers  and onions in the butter, cool before adding  to mix 
  • 2.  Mix together crabmeat, bread crumbs, , salt and pepper.
  • 3.  Beat together egg, mayonnaise, . Combine with other ingredients and mix well.
  • 4.  Form into patties and dredge  them in seasoned flour, egg wash and bread crumbs ( can freeze before you bread them)
  • 5.  Place them  on a lightly greased  sautéed pan until golden brown 
  • 6.  Finish them in the oven at 350 degrees





Baked Penne with Chicken


  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 clove garlic, crushed
  • 1 1/2 cups freshly grated Parmesan cheese, mozzarella, cheddar
  • 1 pound penne pasta
  • Two tbl. olive oil
  • 3 each sundried tomatoes
  • 2 chicken breast Cooked and diced
  • 5 ounces prosciutto, diced


  1. Pasta needs "breathing" room. Use a deep saucepan and at least 4 quarts of water per pound of pasta. Salt is added to the cooking water, not to lower the boiling point, but rather to season the pasta. If you don't season the cooking water, the pasta may taste flat--no matter how salty the sauce you dress it in.
  2. Bring the water to a full, rolling boil. The temperature will drop once you add the pasta, so make sure it's boiling before dropping in the pasta.
  3. Gently stir short pasta immediately after adding to water; let spaghetti and long strands soften for a minute before stirring. Don't break pasta in half.
  4. It's not necessary to add oil to the water; you'll just be pouring good olive oil down the drain. Just use plenty of water and stir occasionally to prevent sticking.
  5. Don't combine two types or sizes of pasta in the same pot of water, as they will finish cooking at different times.
  6. In a large skillet over medium heat, add olive oil. Saute garlic with chicken unntill done and then add the prosciutto and sun-dried tomatoes until heated through
  7. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.
  8. Put in baking dish and cook in oven for ten min. at 350 degrees





Tuna Cakes


  • 1 (14.75 ounce) can tuna
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2/3 cup cracker crumbs
  • 2 eggs, beaten
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dry mustard
  • 3 tablespoons shortening


  1. Drain the tuna, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
  2. In a medium bowl, combine the onions with the reserved tuna liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and tuna. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
  3. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.

Seafood Sauté

2 Tbsp. Butter
4 cloves of garlic chopped
2 Tbsp. Lemon juice
1 cup of dry white wine
1 lb. mussels
½ lb. clams in the shell
½lb sea scallops
½ lb large prawns

In a large sauté pan over medium heat add butter. When butter is melted add chopped garlic. Sauté garlic for 2 minutes or until fragrant. Add clam juice, lemon juice and white wine and let simmer for 2 more minutes. Once liquid is hot add clams and mussels. Cook with lid on for 2 to 3 minutes. Add sea scallops and prawns. Put lid back on and cook until prawns and scallops are not longer transparent.




Linguine Alfredo with Oregon Pink Shrimp and Wild Coho Salmon

· 1 pint of heavy cream
· 7 Tbs. Butter
· 1½ cups of Parmigiano-Reggiano cheese
· Freshly ground pepper, to taste
· Freshly grated nutmeg, to taste
· 2 cups of Oregon pink shrimp
· 3 T. chopped Fresh Parsley
· 1 lb of wild salmon cut into 1 inch pieces
· 1 Tbs. minced garlic
· ½ cup of dry white wine
· 1 lb. of linguine noodles


In a large sauté pan, over high heat, bring the cream and 5 Tbs. butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 1 cup of the cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with salt and pepper and a generous pinch of nutmeg. Because we are adding seafood to the sauce leave it on low, the Seafood prepares very quickly. (Be judicious with the salt, Parmigiano-Reggiano is salty).

Boil linguine according to package instructions. Save at least a cup or two of the pasta water.

In a sauté pan on medium heat add 2 Tbs. of butter and the garlic. Saute garlic in butter for about 2 minutes. Add Salmon, sauté for 1 more minute. Add wine and cook until salmon begins to loose its transparency. Pour salmon and sauté juices into Alfredo sauce. Add Pink Shrimp and Parsley to Alfredo sauce and Salmon heat until the shrimp are hot ( about 1 min.).

Add the linguine and toss to coat all the noodles. If sauce doesn't seem to be coating the pasta add a bit of your reserved pasta water.

Alfredo needs to be severed immediately as the sauce tends to congeal. Putting your Linguini Alfredo in pre-warmed bowls will slow down the congealing of the sauce. Top with rest of grated cheese and Lemon Zest.





· 1/4 Cup Olive Oil
· 2 Tbsp Freash Chopped Garlic
· 1 Med. Onion Diced
· 1/2 Teasp Fennel seeds
· Pinch of Sea Salt
· Pinch of Red Pepper Flakes
· 1 Teasp. Cracked Black Pepper
· 1 Tbsp. Tomato Paste
· 1/2 Cup Red Wine
· 3 Cups Diced Tomatoes with their juice
· 2 Teasp. Clam Base
· 2 Cups Water
· 2 Bay Leafs
· 1 Tbsp Dried Basil
· 2 Tbsp Fresh Chopped Parsley
· 2 Basa Cut into 2-3 inch pieces
· 2 Lb Seafood Mix (Scallops,Shrimp,& Squid)
· 2 Lb Mussels

Heat olive oil in large soup pot on medium heat. Add onion, garlic and fennel seeds and cook for about 10-15 minutes. Stir in tomatoe paste, diced tomatoes, salt, red pepper, and black pepper. Add wine, water, clam base, basil, and bay leafs. Cover and adjust heat, simmer for about 22 minutes or so.

Heat cioppino so it simmers briskly, then slowly add basa, mussels, seafood mix, and 1 Tbsp parsley cook for about 5 minutes.

Transfer to large bowl and garnish with the last of parsley, great with your favorite red wine and french bread.

Pan seared Halibut
Roasted vegetable couscous

Fresh Halibut 2 pounds
Fleur de sel to taste
Black pepper to taste
Couscous 1.5 pound
Yellow squash 2 each
Zucchini 2 each
Red bell pepper 1 each
Shallots 4 each
Nicoise olives ¼ cup
Chicken stock 6 cups
Cumin ½ tablespoon
Fresh mint ¼ bunch
Ginger powder ½ tablespoon
Grape tomatoes 2 pints each
Pine nuts ¼ cup
Currants ½ cup
Salt/pepper to taste
Xtra virgin olive oil 1 cup
Champagne Vinegar 2 cups

To cook the halibut:

I n a sauté pan, heat 3 tablespoons of oil. Salt and pepper both side of the fish. Cook for about 1 minutes on each side and put in a 350 degrees oven for 8 minutes;

For the couscous:

Dice the squashes and the red pepper in small dices. Place in a roasting pan and roast for about 5 minutes.
Place the couscous in a bowl and cover with the boiling chicken stock. Place a towel over the bowls and steam for 20 minutes.
When the couscous is still hot add the cumin, ginger, tomatoes, mint, currants and pine nuts.

For the vinaigrette:

Peel and julienne the shallots. Cut the tomatoes in quarters. Mix the oil and the Champagne vinegar, add salt and pepper . put aside



Roasted Butternut Squash Soup
Orange Butter & Sage

The Soup

  • Have on hand: Olive oil, kosher salt & black pepper
  • 1 Butternut Squash (about 4 pounds)
  • ½ cup butter
  • 1 leek, white only, chopped
  • 1 small onion, chopped
  • 8-10 sprigs of Fresh Thyme, leaves only
  • 1 small bay leaf
  • 3 1/3 cups water
  • 2 ½ teaspoons kosher salt
  • 1 Pint heavy cream

Cut squash in half lengthwise and scoop out the seeds. Place squash on a sheet pan skin side down and rub flesh with olive oil. Season squash with kosher salt & black pepper and roast at 325° for about an hour and 15 minutes or until squash is very soft. Remove squash from the oven, allow it to cool enough to handle, and scoop out all of the flesh from the squash being careful not to get any skin. Set aside.
Combine butter, leek, onion, thyme, and bay leaf and sweat over low heat until vegetables are very soft and have lost their color. Add the squash, the water, and the salt and simmer for about 20 minutes. Remove to a food processor or commercial blender and puree until soup is very smooth. Pass through a fine strainer if necessary. Return soup to the stove and stir in heavy cream. Heat through and adjust final seasoning with salt & pepper.

The Orange Butter
· 1 cup freshly squeezed orange juice, strained
· 4 oz of butter, diced

Add orange juice to a small sauce pan and gently simmer to reduce to ¼ cup. Remove from heat and whisk in diced butter until completely blended with orange juice.
Drizzle orange butter over hot Roasted Butternut Squash Soup and garnish with finely sliced sage leaves.



Fresh Pumpkin Cheesecake

Fresh Pumpkin Cheesecake

  • 1 cup flour
  • 1 cup Ginger Snap crumbs
  • ½ cup brown sugar
  • 8 oz butter, diced
  • ¼ cup walnuts, minced

  • 2 # Cream Cheese
  • 1 ¾ cups sugar
  • 1/3 cup maple syrup
  • 11 oz fresh pumpkin puree (or canned pumpkin if you prefer)
  • 1/2 Tablespoon brandy
  • 2 Tablespoons dark rum
  • ½ Tablespoon cinnamon
  • Pinch of allspice
  • Pinch of nutmeg
  • 1 ½ oz crystallized ginger
  • 5 eggs

  • To use fresh pumpkin for this recipe, take 1 small pie pumpkin, cut it in half and scoop out the seeds. Bake the pumpkin, covered, at 325°F for about an hour or until flesh is very soft. Allow to cool enough to handle, and then scoop out all of the pumpkin flesh onto double cheesecloth. Set the cheese cloth in a strainer over a bowl, fold cheesecloth over the top of the pumpkin and weight it overnight in the refrigerator to squeeze out excess water from the pumpkin.

    Preheat oven to 325°F. Place all CRUST ingredients in an electric mixer bowl and mix on low speed until a dough forms. Roll out an 18 oz crust and place it into a paper lined spring form pan. Bake crust for about 15- 20 minutes.
    Beat cream cheese on high speed for 5 minutes. Scrape down bowl and paddle. Beat 5 minutes more. Add sugar and beat on medium speed for 2 minutes. Add all remaining ingredients, except eggs, and mix on medium just to blend thoroughly. Slowly add eggs a couple at a time while mixing on low speed. Allow eggs to mix in before adding more. Pour batter into spring form pan. Bake at 325° for about 70-90 minutes. A toothpick should come out dry when inserted into the center of the cheesecake.
    Cool at room temperature for 2 hours than refrigerate.
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