recipes of the day......cruise food...

Discussion in 'Recipes' started by snorton938, Apr 27, 2004.

  1. snorton938

    snorton938 Freshman

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    let's go on a cruise to either the carribean or alaska....

    CLASSIC SMOKED SALMON APPETIZER

    8 oz. Alaska Lox, Nova or Kippered Smoked Salmon
    Herbed Cream Cheese*
    12 slices cocktail-size rye or pumpernickel bread**
    ½ cup thinly sliced red onion
    3 tablespoons capers
    lemon slices
    fresh dill sprigs
    Arrange smoked salmon, small bowl of Herbed Cream Cheese and bread on medium-sized serving platter. Garnish with red onion, capers, lemon slices and dill. Makes 6 servings

    *Herbed Cream Cheese: Beat together until smooth 8 ounces softened cream cheese, 2 tablespoons milk, 1 teaspoon each lemon juice and dill weed, and 4-5 drops bottled hot pepper sauce.

    **Six mini bagels, split, can be substituted.
     
  2. snorton938

    snorton938 Freshman

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    Alaska King Crab

    1 lb. Alaska King Cab (split legs) ¼ cup butter or margarine (melted) 1 tbs. Old Bay Dash O’ Lemon seasoning 2 tsp. Grated onion 1 tbs. Parsley (finely chopped) ¼ tsp. Tarragon (crushed)

    Cut Crab legs into 2 ½ to 3 inch pieces. If desired, remove crabmeat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients with melted butter and brush over crab. Place crab legs (shell-side down) on broiler pan. Broil 3-5 inches from heat (heat 3-5 minutes); brush occasionally with sauce. Makes 2 main dish servings or appetizer servings. Grilling Method Prepare Alaska King Crab legs as directed above. Place crab legs (shell side down) on rack about 5 inches above hot coals. Grill 5 minutes or until thoroughly heated; brush occasionally with sauce.
     
  3. snorton938

    snorton938 Freshman

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    Dutch Vegetable Soup

    From the Kitchen of: Sylvia

    2 C Dried Lima beans
    1 lg Soupbone
    2 C Tomatoes
    2 C Grated corn
    2 C Chopped cabbage
    1 lg Turnip, diced
    1 Carrot, diced
    1 Onion, sliced
    Salt & pepper
    1 tsp flour
    1/2 C Milk

    Soak Lima beans in water for several hours.
    Wash soupbone thoroughly, cover with cold water and boil slowly for several hours. Skim off fat and add vegetables and drained beans. Season to taste. Cook until vegetables are tender, 1 hour.
    Mix flour with milk and stir into soup. Cook 15 minutes and serve hot.
    Serves 10.

    Optional: Add 1/4 pound liver, cut into small pieces, with soupbone.
     
  4. snorton938

    snorton938 Freshman

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    seared sea scallops:

    Ingredients:
    1 lb Sea Scallops
    2 Tbsp butter or margarine
    3 cloves garlic, minced
    2 Tbsp dry white wine
    1 Tbsp fresh parsley, finely chopped
    1/8 tsp salt
    1/2 tsp coarsly ground pepper
    1/2 cup flour

    Directions:
    1. Rinse scallops and pat dry with paper towel.
    2. Combine flour, salt, pepper and parsley.
    3. Heat a 12 inch skillet over medium high heat. Add the butter and garlic. Cook and stir until butter is melted.
    4. Dredge scallops in flour mixture, add to skillet and cook, stirring frequently for 2-3 minutes or until scallops turn opaque. Remove scallops and add wine to skillet and stir for 1 minute.
    5. Drizzle wine mixture over scallops and serve.
     
  5. snorton938

    snorton938 Freshman

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    chicken cider vinegar

    The flavor of a charcoal grill adds so much to this dish, but a gas grill will work just fine. Adding the vinegar to the chicken while it's on the grill creates a fair bit of smoke, and the aroma will probably draw the attention of your neighbors.

    Vinegar means "sour wine" and is very important in cooking, as it commonly used to balance the taste of a dish against salt or richness. Cider vinegar goes very nicely with chicken, but you may very well use balsamic, white wine, red wine, basic white, or raspberry vinegar - any of these will work. Take advantage of the summer season and make your own flavored vinegars by steeping raspberry, basil, thyme, or mint in good-quality wine vinegar.

    Ingredients
    6 chicken breasts, on the bone
    1/3 cup (80 mL) vegetable oil
    1/2 cup (120 mL) chopped green onions
    1/4 cup (60 mL) chopped fresh basil
    1/4 cup (60 mL) chopped fresh parsley
    2 Tablespoons (30 mL) chopped fresh thyme
    2 Tablespoons (30 mL) chopped fresh rosemary
    Salt and pepper
    1/2 cup (120 mL) cider vinegar

    Preheat grill to medium-high heat. Toss chicken breasts with vegetable oil, green onion, herbs, and black pepper and marinate in the refrigerator for 1 to 4 hours. To grill, season chicken with salt and place breasts skin-side down on grill. Cover and cook for 15 minutes. Turn chicken and cook 10 to 15 minutes more (depending on the heat of your grill).

    As chicken breasts start taking on color, about 2/3 through the cooking process, begin sprinkling them with vinegar. Continue to do so periodically until all the vinegar has been used.

    Serves: 6.
     
  6. snorton938

    snorton938 Freshman

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    Prime Rib Roast

    Beef Prime Rib roast is considered one of the most elegant cuts of beef traditionally served during the Christmas holidays and it is preferred by many hotels and fine restaurants.

    The name Prime Rib means that it comes from the beef rib section, which contains the most connective tissue, and the word "prime" is generally the top or highest grade of meat and contains the most marbling effect, both of which make it the most juicy and tender meat cuts.

    Because beef rib cuts are more tender, "dry heat" roasting is preferred. This means you do not cover or add liquid which is called "moist heat" cooking, used to tenderize tougher cuts of meat.

    Roasting

    There are several methods for cooking a beef rib roast. There is the slow method where the oven temperature is set around 200 to 225 degrees and the meat is cooked at a rate of 23 to 24 minutes per pound. This method is common where large upright ovens are used.

    The second and probably the most popular is using a medium heat of 325 degrees and cooking for 17 to 20 minutes per pound. Another method, which I like the best, is a searing method where the roast is cooked at 450 degrees for 25 to 30 minutes and then at 325 degrees for 13 to 15 minutes per pound or until the meat thermometer reaches 5 degrees under desired temperature. This is because the internal temperature will continue to rise about 5 degrees after it is removed from the oven. Remember, if the meat thermometer is placed properly it will tell you when your roast is ready.


    7 Bone Standing Rib

    Ingredients

    7 bone prime rib

    2 to 3 tablespoons peppercorn

    1 tablespoon coarse salt
    3 to 4 tablespoons fresh minced garlic

    1 tsp. dried rosemary

    1 tsp. dried basil

    Preparation Have the butcher remove the chine bone, separate the meat from the ribs and tie back together with string. Pre-heat oven to 450 degrees. In mortar with pestle, crush peppercorn, garlic, salt and herbs.

    Place roast fat side up, bone side down in a shallow baking pan and insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. When meat comes to room temperature, rub with peppercorn mixture and cook 25 to 30 minutes to sear. Reduce heat to 325 degrees and continue cooking approximately 14 to 15 minutes per pound or until desired temperature is reached (less 5 degrees).

    When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving and to retain more juices.

    The final temperature for rare will be 130, medium rare 135 and 140 for medium. Remember too, that the placement of the thermometer can greatly affect the done-ness of the meat vs thermometer temperature.
     
  7. snorton938

    snorton938 Freshman

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    Deviled Rack of Lamb
    2 racks of lamb

    (2-2 1/2 lbs each, 7-8 chops per rack)
    2 tablespoons vegetable oil
    4 teaspoons coarse-grained mustard
    1 teaspoon dried rosemary -- crushed
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    3/4 cup cracker crumbs (6 to 8 saltines) -- finely ground
    or matzoh or dry bread crumbs

    Place oven rack on center level. Heat oven to 500 degrees.
    Place the racks of lamb in a 14-by-12-by-2-inch roasting pan.
    Whisk together the oil, mustard, rosemary, salt and pepper in a small bowl. Coat both sides of the racks with the mixture. Pat on a layer of bread or cracker crumbs.
    Roast 20 minutes for rare. Let stand 5 minutes before carving.

    (6 to 8 servings)

    Barbara Kafka does not like her rack frenched, although it is considered more elegant. Just make sure the butcher removes the chine bone (the backbone) and that he cracks the rack between the ribs so it can easily be cut into chops at the table.
     
  8. snorton938

    snorton938 Freshman

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    Savory Grilled Halibut

    Yield: 4 Servings

    2 Cloves garlic; minced
    Salt and pepper to taste
    1 Lemon, juiced
    1/2 c Olive oil
    1 tb Soy sauce
    4 Halibut steaks
    1/4 c Chopped parsley

    Preheat broiler. Mix garlic, salt, pepper, half
    the lemon juice, olive oil, and soy sauce; brush
    both sides of fish. Place fish on preheated
    broiler pan; broil on each side 4-5 minutes until
    fish tests done with fork. Sprinkle with remaining
    lemon juice and parsley before serving.
     
  9. snorton938

    snorton938 Freshman

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    White Chocolate Mousse

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    10 ounces white chocolate -- chopped fine
    4 tablespoons water
    2 cups heavy cream

    Place chocolate and water in the top of a double boiler. Keep over
    medium-low heat and stir until the chocolate is melted. Remove from the
    heat and set aside to cool, stirring occasionally.

    Beat cream until stiff peaks form. Whisk 1/3 of the cream into the
    chocolate, incorporating completely. Gently fold in remaining cream.
    Refrigerate until used.
     
  10. snorton938

    snorton938 Freshman

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    Dutch apple pie

    Ingredients

    700 g ( 1 1/2 lb) cooking apples, peeled and quartered
    60 ml (4 tbsps) water
    100 g (4 oz) light soft brown sugar
    15 ml ( 1 level tbsp) cornflour or arrowroot
    2.5 ml (1/2 level tsp) salt
    5 ml ( 1 level tsp) ground cinnamon
    30 ml ( 2 tbsps) lemon juice
    25 g (1 oz) butter or margarine
    2.5 ml (1/2 tsp) vanilla essence
    250 g ( 9 oz) shortcrust pastry
    a little milk to glaze


    Method
    1. Simmer the apples with the water until soft.

    2. Mix together the sugar, cornflour or arrowroot, salt and cinnamon and add to the cooked apples.

    3. Stir in the lemon juice and cook, stirring, until fairly thick. Remove from the heat, stir in the butter and essence and cool.

    4. Roll out half of the pastry and line a 22 cm (8 1/2-in) greased pie plate; put the cooked apples in the pastry case.

    5. Roll out the remaining pastry to make a lid. Damp the edges of the pastry on the plate and cover with the lid, pressing the edges well together; flake and scallop the edges.

    6. Make short slashes with a knife into the centre. Brush the top with milk put the plate on a baking sheet and bake in the oven at 200°C (400°F) mark 6 for about 1 hour.

    7. Cover loosely with foil after 30 minutes to prevent it over-brow^ning.

    Serve hot or cold, with cream or custard.
     

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