here are some cool ones from the epcot international food and wine festival.... Italy Baked Rigatoni with Sausage 12 oz. Cooked Rigatoni Pasta 3 oz. Ground Italian Sausage 2.5 oz. Mushrooms, sliced 8 oz. Besciamelle Sauce 2 oz. Tomato Sauce 1 oz. Parmigian Cheese 2-3 slices Mozzarella Cheese Basciamelle Sauce: 6 oz. Milk 2 Tblsp. Butter, Salt, Nutmeg, Flour Method of Preparation: Saute mushrooms in olive oil. Braise the sausage in olive oil. Mix pasta, sausage, mushrooms and besciamelle sauce together in a casserole dish and top with mozzarella cheese and bake at 350 degrees for 1 hour. Top with tomato sauce and parmigian cheese when serving. Method of Preparation for Besciamelle Sauce: Heat milk seasoned with salt and nutmeg with butter. Add flour, mixing constantly until thick, but still creamy. serves 4 Cannoli (serves 4 people) Cannoli Shells 1/2 cup all purpose flour 1 tsp. crisco vegetable oil 1/4 tsp. sugar 3 tblsp. red wine pinch of salt egg white (1 each) Method: Mix all ingredients together with dough hook (or by hand). Mix until the ingredients form a ball. Cut dough into four pieces and roll each to about 1/8 inch thick round. Wrap around metal cannoli tubes and attach with a little egg white. Fry in hot oil for about five minutes until dark brown. Filling: 6 oz ricotta 2 oz Sugar 1/2 oz chocolate chips 1/2 oz candied orange peel 1 pinch vanilla powder Method: Mix all ingredients until well blended. Pipe into cooked, cooled cannoli shells. Tortellini di Formaggio (serves 4 people) Ingredients: 10oz Spinach Tortellini 10oz Cheese Tortellini 10oz Bechamelle Sauce (2 cups milk, 3oz butter, 3oz flour, 1 pinch nutmeg) 3 oz. Mushrooms, button 3 oz Parmigiano Cheese 4 oz Prosciutto Ham 5 leaves Fresh SageMethod: Clean and slice mushrooms in thin slices and sauté in a small amount of olive oil. Slice the prosciutto in small 3/4 inch strips (julienne). Grate your parmigano cheese into a bowl. Make your bechameele sauce: Bring milk to a boil with a pinch of nutmeg. In a separate skillet melt the butter and stir the flour in obtaining a roux. Whisk in milk, stirring constantly. Cook on low heat 20-25 minutes. Boil the tortellini in salted water. Drain and combine with prosciutto, mushrooms, and bechamelle together with the sage and parmigiano in a skillet on low flame. Breakfast Lasagna (6 servings) Make the pastry cream first 1-1/2 teaspoons vanilla extract 6 egg yolks 1-1/2 cups milk 1/4 teaspoon salt 1/4 cup all-purpose flour 3/4 cup sugar In a 2 quart saucepan, combine sugar, flour, salt and milk over medium heat and cook stirring until mixture thickens. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks. Slowly pour egg mixture back into milk mixture. Stirring constantly, cook over medium low heat until mixture thickens. Remove from heat and stir in vanilla extract. Chill cream until ready to use. Assembly: 6 pancakes 6 waffles 1 pound of strawberries 8 ounces of blueberries Put a thin layer of Pastry cream in a pan, make a layer of waffles, put a layer of pastry cream. Cut strawberries into slices. Take half the strawberries and half the blueberries and make a layer of fruit. Top the fruit with a layer of pancakes, then layer of pastry cream. Garnish the lasagna with the rest of the strawberries and blueberries. Bake in a 350 degree oven for 20 minutes. Italian Recipes Oven Roasted Italian Monkfish This authentic Italian style monk fish recipe was developed to reflect the flavors of Italy and their use of the fish monkfish. Often known as "poor mans lobster" this recipe offers rich aromatic flavors and is lower in fat than many of fish recipes, a real winner. Italian Style Oven Roasted Monkfish 2 pounds of monkfish (cut into medallions) 2 large Idaho potatoes 4 large shallots 4 large Roma tomatoes 1 cup of fennel bulb (julienne) 2 tablespoons of fresh minced garlic 1 teaspoon of fresh minced thyme 1 teaspoon of fresh oregano 3 tablespoons extra virgin olive oil 1 tablespoon of sea salt or kosher salt pinch of ground black pepper 1 lemon cut into quarters for garnish Prep: Preheat an oven to 375 degrees. Clean the monkfish and cut into medallion sized pieces about 3/4 an inch think. Place in a stainless steel bowl and season with sea salt, ground black pepper, 1 tablespoon garlic and 1 tablespoon of extra virgin olive oil. Mix well, refrigerate and reserve. Peel the potatoes and slice them into thin coin like pieces, reserve in a bowl of cold water. Remove the stem from the roma tomatoes and cut in half lengthwise, gently squeeze any excess water and seeds from the tomato. Next slice the tomato half's into thin strips and reserve. Peel the shallots and slice then into thin strips and reserve. Remove the core from the fennel bulb and slice in half. Take each half of the fennel bulb and slice it in half and reserve the fennel pieces. Assemble The Dish: Take a glass baking dish that is 2 inches high and 12 inches in length and coat it with 1/2 a tablespoon of extra virgin olive oil. Layer about two thirds of the potato slices on the bottom of the baking dish leaving about a cup or so of potato coins for later use. Next add the slices of monkfish over the top of the potatoes, arrange the fish pieces evenly. In a separate stainless steel bowl combine the sliced shallots, tomatoes, fennel, garlic and herbs and 1 tablespoon of the remaining 1 1/2 tablespoons of olive oil. Season the mixture with a hint of sea salt and ground black pepper and toss. Place this mixture evenly over the fish. Lastly arrange the remaining potato coins over the top of the dish, if some of the tomato and fennel mixture is showing that is ok. Drizzle the last bit of olive oil over the top of the potatoes and place the dish in a 375 degree oven for 20 minutes or *when the internal temperature reaches 150 degrees (fish needs to cook to an internal temperature of 145 degrees).
France Coq au vin du Beaujolais 4 lb. Chicken pieces 1/4 lb. Lean Pork Fat 3 1.2 Tblsp. Butter 12 Pearl Onions 1/4 lb. Mushrooms, washed 1 Tblsp. Flour 2 Garlic Gloves, crushed 2qt. Red Beaujolais Wine 2 cups Lightly Salted Bouillon Small bouquet Garni Salt & Pepper Method of preparation: Season the chicken with salt and pepper and place aside. Cut the pork fat into lardons and place in a skillet; cover with cold water and blanch for 5 minutes; drain and wipe dry. In an earthenware pan heat the butter and brown the lardons slowly along with the pearl onions. When they are both golden, drain and set aside on a plate. In the same butter and over a high heat, cook the mushrooms. Brown them slightly and add to the onions and pork fat. In the same butter sauté the chicken; then sprinkle the chicken with flour, mix well and let brown uncovered in the oven. After 5 minutes remove from oven, add the garlic, stir for 1 minute and pour over the Beaujolais wine. Heat to the boiling point, stirring continuously. Add the bouguet garni, the onions, the lardons and the mushrooms. Add bouillon or water to cover. Cover the pan and cook 1 1/2 hours in a 250 degree oven. Remove from the oven and drain the liquid from the chicken into a fine sieve. Arrange chicken on a platter and pour sauce over. Serves 6
Germany: Smoked Ribs with Braised Red Cabbage with Chestnuts 1 rack baby back ribs (smoked) 1 head red cabbage 1 teaspoon caraway seeds 2 teaspoons salt ¼ teaspoon ground cloves 2 cups granulated sugar 3 cups white vinegar 4-ounces chestnuts Place cabbage, caraway seeds, salt, cloves, sugar and vinegar in a large saucepan. Bring to a boil. Cook until tender, stirring occasionally. Within last 5 minutes of cooking, add chestnuts. Prepare ribs by grilling with the addition of wood chips soaked in water. Cook for approximately 25 to 30 minutes. Serves 4. German Style Sauerkraut (serves 4 people) Ingredients: 1 lb Sauerkraut 1 cup Onion, diced 1 tbsp Caraway Seed 1/2 cup white wine (chablis) Method: In a saucepan, combine the diced onions, white wine and caraway seeds. Bring to a boil. Add the sauerkraut and let this simmer for 20 minutes. Apple Strudel (serves 4 people) Dough: 1/4 cup Bread Flour 1/2 cup flour (all-purpose) 1/2 tsp. Salt 1/2 each Egg Yokes 1/2 cup water (warm) 1/8 cup Vegetable Oil Vegetable Oil to cover dough Filling: 1 lb Apples 1/4 cup butter (melted) 2 tblsp. bread crumbs (toasted) 1/8 cup raisins Cinnamon Sugar (see recipe below) Cinnamon Sugar 2 tblsp. Sugar (granulated) 1/8 tsp. Cinnamon Method: Mix together the bread flour, all purpose flour and salt in a mixing bowl using the dough hook on a mixer. Then slowly add the egg yokes, oil, and warm water on medium speed until the dough pulls away from the side of the bowl, but slightly sticks to the bottom of the bowl. Remove from the mixing bowl, cover with oil and place in a sealed container. Place in the refrigerator overnight. Remove from refrigerator and gently wipe off the excess oil from the dough. For best results, place a clean, lint free towel on the kitchen counter and gently pull the dough with your hands until the dough is paper thin. The dough should be rectangular in shape. Preparation Method: Once you have the dough stretched out, place 3 tablespoons of the toasted bread crumbs on the long end of the dough close to you, appx 3 inches wide. Mix together the sliced apples and raisins and place on top of the toasted bread crumbs. Sprinkle the cinnamon sugar on the apple and raisin mixture. Then add the remaining toasted bread crumbs on top of the apple mixture. With a pastry brush, brush the melted butter on the dough that is exposed. Next, grabbing the towel with the side where the apple mixture is, roll the dough to the other end making sure that the apple mixture inside is even. Brush the outside of the dough with more of the melted butter. Then bake in a 400 degree oven for appx 25-30 minutes or until the dough is golden brown. Let cool at room temp. for 30-45 minutes, then slice with a serrated knife into 4 equal portions.
Greece Chicken with Eggplant Mousse 8 oz. chicken drumsticks (2 oz. each) 3 cups eggplant, diced and peeled 1 cup shallot, diced 1 ea. lemon ½ cup olive oil 2 tblsp. Oregano, chopped salt, pepper and tabasco Method of Preparation: Season and roast chicken in oven. Roast eggplant with shallots until tender and chop finely. Add lemon juice, olive oil, and season to taste. Put dollop of eggplant on plate and top with chicken drumstick.
United States Crab Cakes with Broccoli and Slaw & Blood Peach Sauce Crab Cakes: 1 lb. Lump Crab Meat 3 Tbs. Celery, minced 2 Tbs. Onion, minced 1 Tbs. Scallion, sliced thin 2 Tbs. Lemon Juice 3 Tbs. Dijon Mustard 1 tsp. Worcestershire Sauce 2 Tbs. Parsley, chopped 1 1/2 cup Mayonnaise Old Bay Seasoning 1/8 tsp. Black Pepper 1/2 cup Japanese Breadcrumbs Broccoli Slaw: 1 bag Broccoli Slaw 2 cups Coleslaw Dressing Blood Peach Mayonnaise: 8 ea. Blood Peaches 1/4 cup Mayonnaise 1/2 tsp. Lemon Juice 1/8 tsp. Salt 1/8 tsp. Cayenne Pepper Method of Preparation for Crab Cakes: In a medium bowl add onions, celery, scallions and parsley. Mix well. Add crabmeat (shells removed) and mix lightly. Add lemon juice, Worcestershire sauce and mustard. Mix together. Add 1 cup mayonnaise and breadcrumbs. Mix. Add Old Bay seasoning and pepper to taste. If mixture is too dry add the other 1/2 cup of mayonnaise. Heat a medium sauté pan over medium heat. Add a small amount of oil to prevent sticking. Shape crabmeat into patties and cook until golden brown. Turn crab cakes over and continue until heated through. Serve with broccoli slaw and peach sauce. Method of Preparation for Broccoli Slaw: Add slaw mix and dressing into medium bowl and mix. Keep refrigerated until ready to serve. Method of Preparation for Blood Peach Mayonnaise: Cut peaches (may use other types of peaches) and remove pit. Peel off skin. Add peaches to blender and process until pureed. Add peach puree to a small bowl. Add mayonnaise and lemon juice. Mix well. Season with salt and cayenne pepper. Keep refrigerated until needed. Serves 4-6 Cheesecake Graham Cracker Crust 2 cups graham cracker crumbs ¼ cup corn syrup ¼ cup melted butter Cheesecake 1 cup powder sugar 1 pound cream cheese ¼ cup sour cream 3 eggs ½ teaspoon vanilla Preheat oven to 300ºF degrees. Prepare crust by blending together crumbs, corn syrup and butter. Press into cake pan sprayed with vegetable spray. Prepare cheesecake filling by mixing together powder sugar, cream cheese, sour cream and vanilla until smooth. Add one egg at a time and keep mixing until mixture is completely smooth. (Do not mix on high speed, as you will incorporate too much air into mixture, which would create air bubbles that would result in uneven surface after baking). Pour cheese mixture on top of crumbs and flatten with spatula. Place cake pan into sheet pan filled with water and bake for approximately 90 minutes. Check internal temperature of cheesecake with a thermometer probe. If temperature is 170ºF, the cheesecake is done. Remove cheesecake from oven. Cool overnight. Next day, tip cheesecake out of pan and slice. Serve with fruit sauce or fresh berries. Serves 6 Creamy Clam Chowder & Garlic Thyme Crackers Garlic Thyme Crackers: 2 cups Oyster Crackers 1/4 cup Butter 1 Tblsp. Garlic Powder 1/4 tsp. Dried Thyme 1 cup Onions, diced Clam Chowder: 3 ea. 6 oz. Cans Chopped Clams 3 cups Clam Juice, bottled 1 cup Celery, diced 2 cups Potatoes, diced & par-boiled 3/4 cup Unsalted Butter 3/4 cup All Purpose Flour 1/2 tsp. Salt 1/8 tsp. White Pepper, ground 1 pint Heavy Cream 1/2 cup Garlic Thyme Crackers Method of Preparation for Crackers: Pre-heat oven to 200 degrees. Melt butter with garlic powder and thyme. Spread crackers on cookie sheet. Drizzle butter mixture over top cracker to lightly coat. Toss crackers. Place in oven and bake for 7-12 minutes or until crackers are golden brown. Remove from oven and let sit for 10 minutes. Serve crackers with clam chowder. May be stored in an airtight container and kept for 4 days. Method of Preparation for Clam Chowder: Add clam juice to a small pot. Drain clams in can and reserve liquid. Heat juice to a simmer. Add juice from canned clams. In a medium pot melt butter. Add onions and sauté until translucent. Add flout and whisk into onions and butter. Cook for 2-3 minutes. Slowly whisk in heated clam juice, making sure there are no lumps. Bring to a boil, then reduce heat to a simmer. Add celery and potatoes. Bring back to a simmer. Cook for 10 minutes, stirring often. Add clams and heat through. Whisk in cream. Heat to a simmer and serve. Garnish with garlic and thyme crackers. Serves 4-6 BBQ Ribs (serves 4 people) Ingredients: 12 oz smoked baby back ribs 2 oz BBQ sauce 1 each mini corn muffin To make BBQ sauce: 1 cup BBQ sauce 1/4 cup apple juice 1 tblsp apple cider vinegar 2 tblsp maple syrup 1/4 tsp black pepper Method: Mix together the apple juice, apple cider vinegar, and maple syrup. Add to the BBQ sauce and then season with the black pepper. If the consistency of the sauce is too thick, add enough apple juice until you have the desired thickness.
New Zealand Lamb Chops with Mango Chutney 2 racks lamb pilot New Zealand 5 to 6 chops per rack to taste salt to taste black pepper 3 ea. fresh mangos, medium dice 1 ea. red pepper, medium dice 1 ea. green pepper, medium dice 1 ea. medium white onion, medium dice 1 cup dark brown sugar 1 cup white vinegar 1 cup orange juice 1 tsp. fresh ginger root, minced 1 tsp. fresh cilantro/coriander pinch ground cinnamon pinch nutmeg Method of Preparation: Heat vinegar, orange juice, and sugar until sugar is dissolved. Add all ingredients except mango. Cook until slightly tender. Add mango and turn off the heat. Let stand 10 minutes, remove from stove and keep warm (may be made ahead, chilled and reheated). Cut down along one side of bone to get even cuts. Should get 5 to 6 chops per rack. Season both sides of lamb chop with olive oil, salt and pepper. Place on hot skillet until desired cooking temperature. Serves 4-6. Green Mussels in Ginger Broth 1 lb. green lip mussels 4 oz. white wine 16 oz. clam juice 1 oz. chopped shallots ½ oz. oregano pinch oregano ½ oz. shaved ginger 1 ea. hot red pepper, rehydrated 1/8 tsp. sesame oil to taste salt to taste black pepper ½ oz. julienne carrot ½ oz. julienne leek ½ oz. julienne celery Garnish with chive sticks, chiffonade of pickled ginger Method of Preparation: Reduce white wine by ¾. Add all ingredients except mussels, carrots, leeks, and celery. Simmer 2 minutes. Add mussels and vegetables. Cook until open. Garnish with chiffonade ginger and parsley. Serves 4.
Morocco Braised chicken with lemons Chickens, split into 4 halves large onions, chopped 1 bunch fresh parsley, chopped fine 1 tblsp. Ginger 1 tsp. Salt 1 tsp. White pepper 1 drop yellow food coloring pinch saffron 3 picked lemons, sliced (may use fresh) ½ cup olive oil ½ gallon water ½ cup green olives, with or without pits Method of Preparation: In medium stockpot, sauté onions in olive oil. Add chickens and all other ingredients except water. Sauté for 5 minutes. Add water and boil for 1 hour. Remove chickens, place on baking sheet and brown in oven. Boil sauce until it is reduced to a heavy sauce. Be careful not to scorch. To serve, place chicken in serving dish with cover, garnish with pickled lemon slices, and cover with sauce. Serves 4. Hummus 10 oz. garbanzo beans 1 garlic clove, quartered 1 1/3 tbl. sesame tahini 1 tbl. lemon juice salt Method of Preparation: Put garbanzo beans with one third of the liquid from the beans in food processor or blender. Add remaining ingredients and process until smooth. Add additional salt and lemon juice if desired. Vegetable Couscous 1 lb. carrots ½ lb. turnips ½ lb. cabbage ½ lb. zucchini ½ lb. tomatoes 1 ½ oz. chickpeas (garbanzo) pre-cooked 2 oz. onions 1 tblsp. oil pinch saffron yellow food coloring salt & pepper Method of Preparation: Follow instructions on box to cook Couscous semolina. To 1 gallon of boiling water (in a large pot) add onions, oil, saffron, 1-2 drops yellow food coloring and salt and pepper to taste. Cook for 1 hour. Add vegetables and continue boiling for one-half hour, or as needed for vegetables to cook. Serve with semolina on plate and cover with Couscous and cooking liquid. Serves 4. Beef Shish Kebab 24 oz. beef tenderloin, 1" cubes ½ cup onions, finely chopped 2 tblsp. Parsley, finely chopped 2 tblsp. Coriander, finely chopped 1 tblsp. Paprika ¼ cup olive oil 1 tsp. Cumin 8 ea. 8" skewer sticks salt & white pepper Method of preparation: Combine all ingredients and mix well. Put 4 ounces of beef on each skewer stick. Cook over a bed of hot coals or in the broiler for about 5 to 8 minutes. Choukchouka Salad (Serves 4 people) Ingredients 2 ea bell peppers 4 ea tomatoes, chopped 1/2 bunch parsley, chopped 1/2 bunch coriander, chopped 1 tsp salt 1 tsp White Pepper 1 tblsp Garlic 1 tblsp paprika 1 tblsp cumin 1 tblsp tomato paste Method: Sauté bell peppers, tomatoes, parsley, and coriander in 1/2 cup olive oil. Season with remaining ingredients. Sauté until tender and thick. Serve hot or cold.
Australia Shrimp on the Barbie 24 ea. Shrimp, peeled, deveined Wooden Skewers 4 ea. Onion Flatbread Tarragon Drizzle: Ingredients: 1 fl. oz. Egg Yolk, Pasteurized 1 tsp. Roasted Garlic Puree 4 ea 1 tsp Lemon Juice, fresh squeezed 1 Tblsp Dry Mustard pinch Cayenne 1 tsp White Balsamic Vinegar 2 Tblsp Tarragon, fresh chopped 2 ½ fl. oz. Olive Oil Kosher Salt Black Pepper, fresh ground Pepper Shrimp Marinade: 1 fl. oz. Canola Oil 1 Tblsp. Soy Sauce, Tamari 2 fl. oz. Chili Garlic Sauce 2 fl. oz. Lime Juice(fresh squeezed) ½ Tblsp. BBQ Sauce 1 ea. Jalapeno Pepper (seeded, ribs removed, minced) ½ Tbsp. Garlic, minced 2 Tblsp. Cilantro, fresh, chop ½ Tblsp. Chives, sliced thinly 1 tsp. Kosher Salt ½ tsp. Black Pepper (Fresh ground) Method of Preparation for Tarragon: Combine in food processor: egg yolk, garlic puree, lemon juice, dry mustard, cayenne and balsamic, puree on high. Add oil in slow steady stream until all is incorporated, add tarragon and puree, season with salt and pepper to taste. Place in container and refrigerate until service. Method of Preparation for Marinade: Combine all ingredients and mix completely. Final Method of Preparation: Place six shrimp on each skewer, place skewers in a pan containing the marinade is completely covering the shrimp. Refrigerate and let marinate for 12 hours. Pre-heat a charcoal or gas grill. Remove shrimp skewers from marinade, discard marinade, and grill each side for 2-3 minutes until shrimp are just cooked throughout. Grill each side of the flat bread to warm. Serve shrimp skewers on flatbread with tarragon drizzle. Serves 4 Meat Pie Roasted Garlic & Herb Mashed Potatoes: 12 oz. Idaho potatoes, peeled, large dice 2 oz. Butter, unsalted ½ cup Whole Milk 1 Tblsp Roasted Garlic puree ½ Tblsp Chives Thinly sliced Australian Meat Pie: 2 Tblsp Canola Oil 1 oz. Bacon, small dice 1 medium Spanish, Onion, med dice 1 lb. Beef Tenderloin, (cut into 1 inch strips) Kosher Salt 1 tsp Garlic, minced Black pepper, fresh ground ¼ tsp. Nutmeg ½ Tblsp Italian Flat Parsley, Rough Chop ¼ tsp. Celery Salt. 1 Tblsp flour all purpose 1 ½ tsp Thyme, fresh chopped 4 fl. Oz. Australian Beer 2 oz. Beef Stock or low sodium bouillon 2 tsp. Worcestershire Sauce Kosher Salt Black Pepper, fresh ground 4 ea. Mini Savoy Pie Shells, 4" diameter, fluted 1" deep 12 oz. Roasted Garlic Mashed potatoes 2 fl. Oz Tomato sauce (ketchup) Method of Preparation for Mashed Potatoes: Seves 4-6 In soup pot place potatoes and enough water to cover, on a medium heat. In a small sauce pan heat milk & butter until hot. Potatoes are done when they fall off fork, about 20-25 min. Drain potatoes of all water and using a potato ricer, rice potatoes into a warm bowl, add garlic puree, milk and butter, mix completely. Add parsley and chives season with salt and pepper to taste. Reserve hot for pies. Method of Preparation for Meat Pies: Toss beef with flour and season with salt and pepper. In heavy bottom non-reactive frying pan render bacon until half cooked, add onions and garlic and saute until onions are translucent. Add oil and when hot, brown the beef on all sides, while cooking sprinkle with nutmeg, celery salt and thyme. Turn heat to low and deglaze pan with beer, next add beef stock, simmer 1 minute mixture will thicken. Add Worcestershire and season as necessary with salt and pepper. Reserve hot for pies. Put 3 ounces of potatoes into each pie shell, divide meat mixture among the four potato filled pie shells. Drizzle with tomato sauce (ketchup).
Mexico Taco al Carbon Chicken Fajita Filling: 2 ½ pounds chicken breast 3 ounces lime juice 1 ½ ounces garlic ½ tablespoon salt ½ tablespoon pepper 3 ounces vegetable oil ¾ ounces jalapeno pepper ½ ounces cilantro 1 teaspoon red crushed chiles 1 ½ ounces liquid smoke Corn Tortillas: 1 pound corn maseca 15 cups water Salsa Verde de Molcajete: 8 ounces green tomatillos 1 ounces onions 1 ounces cilantro 2 Serrano peppers salt to taste Method of Preparation for Corn Tortillas: Mix corn maseca with water to make the tortilla dough. Form a ball using 1 ounce of the dough. Place it into the tortilla press to form one tortilla and transfer on to hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done. Method of Preparation for Chicken Fajita filling: First marinate the chicken breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper and cilantro. After marinated and cooked on both sides on the grill, cut into thin strips. Method of Preparation for Salsa Verde de Molcajete: Use mexican stone bowl mortor to mash up the ingredients. Roast the tomatillos and Serrano peppers on the grill. Mash all the ingredients, keeping it chunky. Add salt to taste. Fill one tortilla with the chicken and green sauce and roll. Chorizo and Chicken Quesadilla 1 one Flour Tortilla (4") 1 ounce. Shredded Monterrey Jack Cheese ½ ounce Chorizo (Mexican Sausage) 2 ounces Chicken Fajita Strips Making the Chorizo First peel the chorizo covered skin, cut thin pieces, place chorizo onto a hot pan until is it is cooked and drain grease. Making the Chicken Fajita Filling: First marinate the chicken breast with lime juice, garlic, salt, pepper, oil, jalapeno pepper and cilantro. After marinated, cook on both sides on the grill. Cut chicken into fine strips. Assembling the Quesadilla con Pollo and Chorizo: Place the flour tortilla on a hot grill, top tortilla with the chorizo, chicken strips and cheese. When the tortilla is soft, fold over and press down to heat both sides until the cheese is melted inside.
Ireland Toasted Oatmeal and Whiskey Flan Whiskey Flan Ingredients: 2 ½ cups heavy whipping cream 2-ounces granulated sugar 5 egg yolks 1 teaspoon Irish Whiskey Toasted Oatmeal Streusel: 3 tablespoons butter ¼ cup all purpose flour ½ tablespoon cinnamon 1 ½ tablespoons brown sugar 1 ½ tablespoons granulated sugar ¼ cup oatmeal ½ walnut pieces Heat the cream and sugar over a double boiler until the sugar dissolves and reaches a temperature of 100ºF degrees, stirring constantly. Place the egg yolks into a medium sized mixing bowl. Slowly mix in the cream mixture and whiskey in 1/3 increments until the mixture is completely blended. In a flat bottom baking dish, place 6 custard cups and fill the baking dish with water until the level reaches half way up the custard cups. Evenly portion the flan mixture between the six custard cups. Place in 350ºF degree oven for 1 ½ hours. Cool overnight. Prepare streusel topping by melting the butter in a saucepan. Place all the dry ingredients in a mixing bowl. Add melted butter to dry ingredients and mix until the streusel becomes crumbly. Spread mixture onto a cookie sheet and bake at 350ºF degrees for 20 minutes or until golden brown. Top cooled flan with streusel before serving. Serves 6. Potato and Dubliner Cheese Root Vegetable Cakes ½ pound cooked potatoes ¼ pound cooked parsnips ¼ pound cooked carrots 1 ½ cups shredded Dubliner Cheese 1 teaspoon ground mace 1 ½-ounces flour all purpose 1 ½-ounces melted butter 1 pinch salt 2 pinches ground black pepper Combine all ingredients together in a large bowl and mash well. Add more flour if needed. Shape mixture into 6 cakes and coat with flour, then egg wash, and finally breadcrumbs. Pan fry until both sides are golden brown and fully cooked in the center. Serves 6.
