Boston Baked Scrod Yield: 6 Servings Ingredients 6 Scrod fillets - (1/2 lb ea) Salt; to taste Freshly-ground black pepper; - to taste 4 Ripe plum tomatoes; seeded, -and slivered lengthwise 1 Red bell pepper; stemmed, -seeded, and slivered lengthwise 1 sm Onion; peeled, halved, and slivered lengthwise 1 tb Drained tiny capers 2 tb Chopped fresh flat-leaf -parsley 2 tb Fresh lemon juice 3 tb Extra-virgin olive oil Instructions Preheat the oven to 400 degrees. Set out six 14- by 12-inch pieces of aluminum foil, shinny side up. Lay a scrod fillet in the center of the bottom half of each piece of foil. Sprinkle the fillets with salt and pepper. Arrange all the vegetables on top of each piece of fish, and sprinkle them evenly with the capers and parsley. Drizzle each filled with 1 teaspoon of the lemon juice ans 2 teaspoons of the olive oil. Fold the top half of the foil over the fish, and seal the packets tightly on all sides. Place the packets on a baking sheet, leaving 2 inches between them, spaced evenly for proper heat circulation. Bake for 15 minutes. Remove the baking sheet from the oven and let the packets rest for 5 minutes. Serve immediately, placing one unopened packet on each plate. Open them carefully, because a puff of herb-infused steam will billow out. This recipe yields 6 servings. Comments: You can put these packets together an hour or two ahead of baking, which makes them a natural for entertaining. (If you do prepare them in advance, refrigerate them, but be sure to bring them to room temperature before baking.) Each person opens the sealed packet on his or her plate to reveal their invitingly fragrant dinner serving.
Hawaiian Syle BBQ Chicken Wonderful Recipe, Can be Doubled or Tripled. "Onolicious" 5 lbs. Chicken 1/3 cup Ketchup 1/3 cup Soy Sauce 1/2 cup Brown Sugar 3 Tbsp Sherry or Aji Mirin Sweet Rice Wine 1 pc. Ginger Root, Crushed 1 Clove Garlic, Crushed Preparation: Marinate for at least 4 hrs. or overnight. Arrange chicken skin side up on rack of broiler pan. Broil 6 to 8 inches from unit in oven for 10 minutes on each side. Baste with marinade and turn pieces over and baste again, until done. Great on B-B-Q Grill. "Ono" Enjoy
Caesar Salad It's origin and recipes This recipe is very close to the original version created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico. That's right, the salad is named after it's creator, a Chef, not Julius Caesar of the famed Roman empire. Serving Size: 4 Preparation Time: 0:20 Ingredients 1 large head romaine lettuce 1 cup olive oil 3 cups French bread 2 large cloves garlic 8 anchovy filets 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 2 tablespoon lemon juice (fresh is best) 1 teaspoon fresh ground black pepper 1 teaspoon coarse ground salt 2 egg yolks for large eggs -- at room temperature* 1/2 cup grated parmesan cheese 1/4 cup parmesan cheese -- shredded or shaved Preparation: Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves. To make the croutons, cut the bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use. Peel the garlic cloves then put in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad). Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl. Now add the dry mustard, Worcestershire sauce, lemon juice, black pepper, and egg yolks and blend well. Slowly drizzle in the remaining olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms. Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl! *Note: The original recipe may have called for coddled whole eggs (warmed to 120F degrees, to coddle simmer in water 1 minute and cool in cold water) so they are soft and runny. Some chefs who make this salad today use the whole egg at room temperature. **Sautéed or steamed vegetables, chicken and shrimp may be added if you like! Simply cook them in a separate pan and add them to the top of the salad. This will create more of a lunch or dinner portion entree.
Bailey's Chocolate Mousse 16 oz. semi-sweet chocolate plus 4 oz. unsweetened chocolate 1/4 C. Bailey's Irish Cream 1/2 C. heavy cream 4 T. brewed espresso or coffee Sugar syrup: 2 T. sugar 4 T. water 1/2 C. egg whites (about 4 eggs) 1 quart heavy cream 3/4 C. sugar Melt chocolate, Irish cream and espresso over low heat. In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.) Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture. Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture. Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.
The 1785 Inn Bed and Breakfast and Restaurant North Conway, New Hampshire Specialty Recipe Chocolate Strawberry Shortcake Ingredients 2 cups flour 2 teaspoons baking powder 4 Tablespoons unsweetened cocoa 1/3 cup sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 5 Tablespoons cold unsalted butter, cut into five portions 4 ounces chocolate chips 3/4 cup milk Combine flour, baking powder, cocoa, sugar, baking soda, and salt in a food processor. Add butter and chocolate chips and process until crumbly. Begin processing and add milk until mixture is crumbly but will hold together when pinched with fingers. Turn moistened dough out onto counter, form into a ball, and flatten into a circle approximately one inch thick. Using a 2-inch round cutter, make 12 to 15 shortcakes. Place on cookie sheet lined with parchment paper. Bake in a 450-degree oven for 13 minutes. When slightly cooled, place on plate and cover with plastic wrap to keep them moist. Strawberry Sauce: Pure 2 quarts strawberries in a food processor. Remove from processor, pour into bowl, and add 2 cups sugar and 1/2 cup orange juice. Add 2 quarts sliced berries to the pureed mixture. Whipped Cream: Whip 2 cups heavy cream in bowl of electric mixer on high speed. When the mixture begins to thicken, add 1/2 cup confectioners sugar and teaspoons vanilla extract. Assembly of Individual Shortcakes: Place a Tablespoon of sauce in the bottom of a dish. Place the bottom half of the shortcake on the sauce. Continue on with 2 Tablespoons sauce, 1 Tablespoon whipped cream, the top half of the shortcake, 2 more Tablespoons sauce, and top with 1 Tablespoon whipped cream. Garnish with fresh mint leaves
Cream of Wild Mushroom Soup with Couscous makes 6 servings 1 tablespoon extra-virgin olive oil 1 cup finely diced leeks 1 cup very finely diced onions 1 tablespoon chopped fresh garlic 1 tablespoon minced fresh ginger 1/2 pound mixed wild mushrooms, chopped (cremini, shi*ake, and oyster) save 6 for decoration 2 tablespoons soy sauce 4 cups Roasted Chicken Stock 1 cup of port wine 1/2 cup evaporated skim milk 3 tablespoons cornstarch mixed with 3 tablespoons water salt & freshly ground black pepper to taste 2 cups cooked couscous 6 chives, snipped, for garnish In a large soup kettle, heat the olive oil and when hot, add the leeks and onions. When onions are golden brown, add the garlic and ginger. When garlic is fragrant, add the mushrooms and soy sauce. Sweat them for 2 minutes, then add the stock and port. Bring to a boil and simmer for 25 minutes. Pour in the evaporated milk and cornstarch mixture and heat for only 2 to 3 minutes; do not bring to a boil. Adjust seasonings. In each soup plate, place 1/4 cup cooked couscous. Pour about 1 cup of soup in the plate. Garnish with snipped chives and 1 or 2 very thinly sliced mushrooms.
Italian Cuisine Cappone in Salmì -- Capon in Salmì (capon = castrated male chicken ) Stewed capon can be a wonderful treat. The recipe is drawn from Alessandro Molinari Pradelli's La Cucina Piemontese, and will serve six. You'll need: A capon, cut up in pieces (keep the liver) 3 tablespoons olive oil 3 tablespoons unsalted butter A sprig of rosemary A bay leaf 2 cloves garlic, crushed 1/4 cup Marsala with a dash of rum mixed in 1 pint (500 ml, about 3/4 bottle) dry red wine Broth 10-12 baby onions, peeled and crushed flat A carrot, sliced Half the heart of a bunch of celery, finely sliced An ounce of dried porcini, steeped in hot water 1 tablespoon flour Salt & Pepper to taste Though you'll want to keep the leg bones, remove and discard the rib bones and whatnot. Heat the oil and butter in a casserole, and brown the meat. While it's browning tie the rosemary and bay leaf together, then add them and the garlic to the pot. Sprinkle in the red wine and the Marsala and continue cooking, skimming off the grease that rises to the surface; partially cover and simmer. When the wine has evaporated, fish out and discard the herbs, add the vegetables and the liver, chopped, and sprinkle everything with a ladle of broth. Season to taste and continue cooking until the vegetables are done, then remove the meat to a platter and keep it warm. Blend the sauce, return it to the fire and whisk the flour into it, continue cooking until it thickens somewhat, and spoon it over the meat. Serve hot. Note: this recipes works equally well with rabbit, pheasant, or guinea fowl. You can also use game, for example hare, or venison, though in this case you'll want to marinate the meat in the wine, with the herbs, overnight.
beef wellington Ingredients 1 piece of beef fillet - approx 1.35kg/ 3lb a little olive oil 15g/½oz unsalted butter salt and pepper 175g/6oz chicken liver pate 4 shop bought pancakes 1 small egg, beaten Mushroom Stuffing (Duxelle) 55g/2oz unsalted butter 150g/5oz shallots, peeled and finely diced 250g/9oz flat black mushrooms, chopped 3 tbsp double cream salt and pepper 1 packet shop bought, ready rolled (all butter)puff pastry Method 1. Heat the oil and butter in a non-stick frying pan, when hot add the seasoned beef and seal on sides. Remove from the pan and allow to cool completely. 2. To make the duxelle stuffing, in the same frying pan add the butter and when hot and foaming, add the shallots and cook until softened and golden. Add the mushrooms and cook until all the liquid evaporates. 3. Add the cream, salt and pepper. Continue to gently heat until it has reduced to a thick purée. Set aside to cool completely. 4. preheat the oven to 230C/450F/Gas8. 5. Roll the pastry to fit the beef and lay two of the pancakes on top, slightly overlapping. Spread a strip of chicken liver pate across the centre of the pancakes - to the same width as the beef fillet. 6. Make a cut about ¾ of the way through the beef into the centre of the beef fillet and fill with the cooled duxelle mix. Place the beef on to the pancakes and cover with the remaining two pancakes. Cut away the middle of the ends of the pastry. Fold over the main part of the meat and then neatly fold the ends. 7. Brush the edges with a little water. Place seam side down on a large baking tray. Decorate the top with extra pastry if desired and then brush all over with the beaten egg. 8. Place it in the oven for 10 minutes, then reduce the heat to 190C/375F/Gas 5 and continue to cook for another 20 minutes, until the pastry is golden. 9. Remove from the oven to a carving board and allow to rest for 5 minutes before carving into thick slices.
Crabmeat Cheesecake Crust 1 Cup Parmesan Cheese (Grated) 1 1/2 Cup Dry Bread Crumbs 2/3 Cup Florida Butter (Melted) 1 Teaspoon Black Pepper Filling 20 Ounces Cream Cheese (Room Temperature) 3 Florida Eggs 1/3 Cup Heavy Cream 1 Pound Florida Crabmeat 1/2 Cup Florida Green Onion (Diced) 1/2 Cup Florida Green Bell Pepper (Diced) 1/2 Cup Florida Red Bell Pepper (Diced) 2 Teaspoons Florida Garlic (Minced) 3/4 Cup Cheddar Cheese (Shredded) Method: For Crust; Combine ingredients well and press into a 10x15 inch cookie sheet, bake in a 350 degree oven for 10 minutes. Remove and cool. Saute diced onion, peppers, and garlic in butter until soft, add crabmeat and continue to cook for 1 minute. Remove from heat and cool completely. Beat cream cheese, eggs, and cream with an electric mixer until smooth. Add crabmeat mixture and cheddar cheese to cream cheese mixture. Mix thoroughly and spread evenly onto prepared crust. Bake in a 325 degree oven for approximately 30 minutes and top has become lightly browned. Cut into squares and serve on a platter garnished with chopped parsley and green onions. Makes 20-24 squares depending on desired size.
veal picatta by emeril lagasse 1/2 cup all purpose flour 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch 1 1/2 tablespoons vegetable oil 5 tablespoons butter 1 cup dry white wine 1/2 cup chicken stock 1 garlic clove, chopped 1 lemon, juiced, or more to taste, (about 2 tablespoons) 2 tablespoon capers, drained 1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
