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

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

  1. snorton938

    snorton938 Freshman

    Joined:
    Feb 5, 2004
    Messages:
    1,693
    Likes Received:
    8
    Steak Au Poivre

    4 Servings

    Ingredients

    Four 4-ounce tenderloin (filet migon) steaks (1 pound total), well trimmed
    2 teaspoons olive oil
    1-1/2 teaspoons cracked black peppercorns, or enough to cover both sides of the meat
    1/2 cup dry red wine
    1/2 cup unsalted homemade or canned reduced-sodium beef broth

    Directions

    Heat a large non-stick skillet over medium-high heat until hot, about 3 minutes.
    Brush the steaks lightly on both sides with oil. Press the peppercorns evenly onto both sides of the steaks.
    Put the steaks in the hot skillet and sear quickly until the meat is medium-rare, about 3 minutes per side for 1-inch steaks, about 2 minutes per side for 3/4-inch steaks.
    Remove the steaks to a warm platter or 4 plates. Add the wine and broth to the skillet; simmer until the liquid is slightly reduced, about 2 minutes. Pour the sauce over the steaks; serve immediately.
     
  2. snorton938

    snorton938 Freshman

    Joined:
    Feb 5, 2004
    Messages:
    1,693
    Likes Received:
    8
    Broiled Lobster Tail with Claw Sausage and Delta Gumbo

    Ingredients :

    BROILED TAILS :
    12 x lobster tails cleaned, deveined
    2 1/2 oz sweet butter
    Kosher salt to taste
    1 tbl Tabasco brand Pepper Sauce

    CLAW SAUSAGE :
    2 1/2 oz white bread crust trimmed,
    and diced
    6 oz egg whites
    1 pt heavy cream
    1 1/2 lb rock shrimp diced, chilled
    Crushed ice as needed
    1 tbl Tabasco brand Pepper Sauce
    1/4 oz Kosher salt

    DELTA GUMBO :
    1/2 cup corn oil
    1 cup diced red bell peppers
    1 cup diced yellow bell peppers
    1 cup diced celery
    1 lb onions peeled, diced
    3 oz garlic chopped
    1/2 gal lobster stock
    2 1/2 lb tomatoes peeled, seeded,
    and diced
    1 oz gumbo file powder
    1/4 oz ground coriander
    Kosher salt to taste
    4 x bay leaves
    1 oz cilantro chopped
    2 tbl Tabasco brand Pepper Sauce

    GARNISH INGREDIENTS :
    2 1/4 lb lobster claw meat diced
    1 oz cilantro chopped
    2 oz red pepper - (to 3) seeded, diced
    2 oz yellow pepper - (to 3) seeded, diced

    Method :

    To make the lobster, blanch lobsters in court-bouillon for 2 to 3 minutes. Remove lobsters and shock in an ice bath. Remove tail and claw meat from shell and reserve. Cut top and bottom off of head shell, creating a 2-inch ring. Remove legs, discard lungs and wash. Put cleaned legs back into head shell ring, and reserve for garnish.
    To make the broiled tails, combine the butter, Tabasco brand Pepper Sauce and salt. Spread on lobster tails and reserve.

    To make the claw sausage, combine the bread, egg whites and 1 ounce of the heavy cream. Chill the mixture. Place the shrimp in a food processor with a little ice and puree it. Add the bread mixture to the shrimp, and mix well. Add the salt and Tabasco brand Pepper Sauce. Gradually incorporate the rest of the heavy cream. Poach test quenelle to check the seasoning and binding. Fold in the garnish ingredients and stuff the mixture into the pork casings. Tie off the casings into links with the corn husk at 4- to 5-inch intervals. Blanch the sausage in 170 degree water to an internal temperature of 150 degrees. Shock in ice bath and reserve.

    To make the Delta Gumbo, heat the oil in a heavy saucepan. Add peppers, celery, onions and garlic, and sweat for 3 minutes. Add stock and the remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour. Remove from heat, blend in a food processor, strain and reserve.

    To serve, broil the lobster tails until done, about 6 to 8 minutes. Saute the sausages with butter until warmed through. Place the lobster shell in the center of warm dinner plates and fill with rice, if desired. Curl the lobster tails around the sausages and place on top of the shells. Spoon gumbo around the lobster shell and garnish with sauteed vegetables (bell pepper, okra and scallions). Finish plates with steamed clams, breadsticks and parsley, if desired.

    This recipe yields 12 servings.
     
  3. snorton938

    snorton938 Freshman

    Joined:
    Feb 5, 2004
    Messages:
    1,693
    Likes Received:
    8
    Roast Beef Tenderloin in a Dry Rub Crust
    Yield:8

    Ingredients:
    Amount Ingredient
    6 lb Beef tenderloin trimmed, defatted, but left whole
    3/8 cup Olive oil -divided
    3 tbl Dry thyme
    3 tbl Dry rosemary
    2 tbl Finely-chopped garlic
    3 tbl Butcher-grind black pepper
    2 tbl Coarse salt
    ----------------- WINE SAUCE ----------------
    1 cup Red wine
    2 tbl Shallots
    Salt to taste
    Freshly ground black pepper to taste
    1 tbl Fresh thyme


    Instructions: Preheat the oven to 425 degrees.

    Place an empty, heavy-bottomed roasting pan into the oven for 10 minutes. While it is heating, combine 1/4 cup of olive oil, thyme, rosemary, garlic, pepper and salt in a bowl. Rub this dry rub seasoning paste evenly over the beef tenderloin.

    After 10 minutes, remove the roasting pan from the oven, drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the bottom of the pan, and then add the seasoned fillet. Place in the 425 degree oven for 10 minutes.

    Turn the fillet over and return to the oven to sear the second side for an additional 10 minutes. Reduce the oven temperature to 375 degrees and cook until it reaches desired doneness using a meat thermometer (an internal temperature of 135 degrees for medium-rare) approximately 15 to 18 minutes additional cooking time.

    For the wine sauce: In a saucepan, combine wine, shallots, and salt and pepper. Reduce by half. Whisk in thyme and butter just to heat through.

    When the tenderloin has finished roasting, remove it from the oven and allow to rest for 15 to 20 minutes. Slice the tenderloin into 1/2-inch slices and arrange on a platter. Spoon some wine sauce over the top.

    This recipe yields 8 to 10 portions.
     
  4. snorton938

    snorton938 Freshman

    Joined:
    Feb 5, 2004
    Messages:
    1,693
    Likes Received:
    8
    Pan Fried Whole Trout

    There couldn't be a better way to prepare freshly caught trout.
    Serve with a side of creamy mashed potatoes and steamed swiss chard.

    4 servings.

    4 whole (12 ounce) trout,
    cleaned with tails and heads on
    1/2 cup all-purpose flour
    1/2 cup cornmeal
    1/8 teaspoon cayenne pepper
    1 teaspoon salt
    1 teaspoon ground black pepper
    3 tablespoons light olive oil
    2 lemons, wedged, for garnish

    Directions
    1. Remove gills from fish and discard. Rinse fish under
    cold water.
    2. In a large skillet heat oil over medium heat.
    3. In shallow dish, combine the flour, cornmeal, salt and
    pepper. Raise heat to high. Dredge fish in flour mixture and
    fry in hot oil for about 4 to 6 minutes on each side or
    until meat flakes with a fork. Serve garnished with lemon wedges

    ---------------------------------------------------------------------

    Trout Parmesan
    Serves: 4

    Four 12-ounce trout, boned and butterflied
    4 eggs, beaten
    1/2 pound Parmesan cheese, grated
    Salt and pepper
    Peanut or vegetable oil for deep-frying
    2 cups milk
    4 tablespoons flour
    4 tablespoons butter
    Capers
    Dip trout into beaten eggs.

    Place half of the grated cheese on wax paper.

    Press the trout into the cheese to coat heavily.

    Salt and pepper generously.

    Deep-fry trout in peanut or vegetable oil until they are crisp.

    To make sauce, heat milk to the boiling point and blend in flour and butter.
    Stir over low heat until thick.

    Add remaining cheese and the capers, and blend thoroughly.
    Pour over the fish before serving.
     
  5. snorton938

    snorton938 Freshman

    Joined:
    Feb 5, 2004
    Messages:
    1,693
    Likes Received:
    8
    Veal Francaise
    Yield:6 Servings

    Ingredients:

    1/2 lb Veal cutlets (boneless)
    1/2 tsp Salt
    1/4 tsp Ground pepper
    1/2 cup All-purpose flour
    2 lrg Egg,beaten
    1/2 cup Unsalted butter, melted
    1 cup Heavy cream
    1/2 cup Chicken broth
    1/4 cup Dry white wine/Chablis-pref.
    1/4 cup Butter
    2 tbl Fresh lemon juice
    1 tbl Minced fresh parsley

    Instructions:

    Instructions: Place veal cutlets between 2 sheets of wax paper; flatten to 1/4" thickness, using a meat mallet or rolling pin (or have butcher cut veal for scallopine). Sprinkle with salt and pepper, dredge in flour. Dip veal in beaten egg, dredge again in flour.

    Saute veal in 1/2 cup melted butter in a large skillet over medium-high heat for 2-3 minutes on each side. Remove veal, reserving drippings in skillet; set aside and keep warm.

    To the skillet add chicken broth, wine, 1/4 cup melted butter, lemon juice

    (heavy cream if desired =optional=); stir well. Bring just to a boil over medium heat, stirring frequently. Return the reserved veal to the skillet; reduce heat, and simmer, uncovered, 5 minutes.

    Remove veal mixture to a serving platter placing lemon slices either on or around the veal. Sprinke with minced parsley.

    Serve immediately
     
  6. snorton938

    snorton938 Freshman

    Joined:
    Feb 5, 2004
    Messages:
    1,693
    Likes Received:
    8
    Canadian Cheese Soup

    3 T. butter
    1 medium carrot finely chopped
    1 celery rib finely chopped
    1/2 C. onion finely chopped
    1/3 C. green pepper finely chopped
    4 mushrooms finely chopped
    1/2 C. ham finely chopped (optional)
    1/2 t. paprika
    1/4 C. flour
    1 T. cornstarch
    1/2 qt. chicken broth
    1/2 qt. milk
    1/8 to 1/4 t. cayenne pepper
    1/2 lb. process sharp cheddar cheese grated
    salt and pepper to taste

    In a large pot, melt butter. Add carrots, celery, onion, green pepper, mushrooms and ham. Cook over medium heat until vegetables are tender.

    Add some of the chicken stock to the flour and cornstarch. Stir to blend. Add broth to the pot and stir in the flour mixture. Stir until thickened. Add the cayenne pepper, salt and pepper. Stir in milk, add cheese and do not let boil once the cheese and milk are in the pot or it will curdle.

    Check seasonings and adjust to taste. Serve.
     
  7. snorton938

    snorton938 Freshman

    Joined:
    Feb 5, 2004
    Messages:
    1,693
    Likes Received:
    8
    Cheese Filled Comice Pear Halves

    Comice pears, with their subtle, very sweet and elusive flavor, are served best when accompanied by most any kind of cheese, particularly soft, ripening cheeses. A small ball of cheese rolled in a layer of nuts, is placed in the core of a halved comice pears to make this delicious and elegant presentation.

    2 tablespoons lemon juice
    2 tablespoons water
    4 firm, ripe Northwest Comice Pears
    4 ounces soft cream cheese
    1 ounce crumbled blue cheese
    1/2 cup finely ground or diced nuts (walnuts, hazelnuts, or pecans)
    Fresh cheeses: an assortment of Brie, Blues, Camembert, Gouda, Gorgonzola, Cheddar

    Halve and core Comice pears. Brush surface lightly with diluted lemon juice to retard browning. Combine cream cheese and blue cheese until well mixed. Form into 1-inch balls and roll in chopped nuts. Place cheese ball into center cavity of each Comice half. Serve with additional cheese selection.

    Serving Tip: Sherry or light white wine is a good accompaniment.
     
  8. snorton938

    snorton938 Freshman

    Joined:
    Feb 5, 2004
    Messages:
    1,693
    Likes Received:
    8
    Mexican Shrimp Cocktail

    4 medium tomatoes diced
    1 bunch green onions
    1 bunch cilantro
    1 lb. medium shrimp peeled (reserve shells)
    1 jar clam juice
    2 T. ketchup
    juice of 2 limes
    tabasco sauce

    Wash cilantro, chop leaves and discard stems. Mix with tomatoes and onions and set aside. Boil shrimp in clam juice (and enough water to cover the shrimp) until pink. Remove shrimp and chill. Add shells to the liquid and simmer for 10 minutes. Strain the liquid and reserve.

    To serve: In a tall glass, layer shrimp and tomato mixture in several layers. Add ketchup, lime juice and tabasco sauce (to taste) to the reserved clam liquid. Pour liquid over the shrimp to cover it. Chill until ready to serve.
     
  9. snorton938

    snorton938 Freshman

    Joined:
    Feb 5, 2004
    Messages:
    1,693
    Likes Received:
    8
    Stuffed Baked Potatoes

    What you need:

    6 medium bake potatoes
    1 teaspoon of salt
    1/8 teaspoon of pepper or ground pepper to taste
    1/4 cup of margarine or butter
    1/4 cup of milk
    1 cup of shredded American or Cheddar cheese
    What you do:

    Bake potatoes as you like. Cut potatoes in half, lengthwise. Scoop potato out of shells into bowl; mash. Add remaining ingredients, except the cheese.
    Beat until light and fluffy. Spoon back into shells and place in 13x9 baking dish; top with cheese. Bake at 400 degrees for 20-25 minutes or until cheese is light golden brown.
     
  10. snorton938

    snorton938 Freshman

    Joined:
    Feb 5, 2004
    Messages:
    1,693
    Likes Received:
    8
    NEW YORK "BAKERY STYLE" CHEESECAKE

    1/4 c. butter
    1 c. graham cracker crumbs
    1/4 c. sugar
    4 (8 oz.) pkg. cream cheese, softened
    1 (14 oz.) can Eagle Brand condensed milk
    1/2 c. flour
    4 eggs
    1 tbsp. vanilla extract
    1 tsp. lemon juice
    Preheat oven to 300 degrees. In saucepan, melt butter; stir in graham cracker crumbs and sugar. Pat firmly on bottom of buttered 9 inch springform pan.

    In large mixer bowl, beat cheese until fluffy. Beat in flour and eggs; mix well. Stir in Eagle Brand, vanilla and lemon juice. Pour into prepared pan. Bake 1 hour and 15 minutes. Turn oven off, slightly open oven door and let cool inside oven 30 minutes. Chill. Remove side of pan and garnish (favorite fruits such as strawberry or blueberry).
     

Share This Page