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Turkey Mushroom Sorta Scaloppine Recipe

September 30th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3/4-1lbturkey breast, partially frozen
  2. 1tablespoonbutter
  3. 1tablespoonolive oil
  4. 3/4cup packed choppedleeks, white part only
  5. 1/4cupchicken broth
  6. 1cupwhite wine
  7. 1teaspoonbutter
  8. 8ouncessliced mushrooms
  9. 1teaspoonsmall capers
  10. 1/2teaspoonground sage
  11. 1/4teaspoongarlic powder, to taste
  12. salt & freshly ground black pepper, to taste

DIRECTIONS

  1. Frozen turkey is easier to cut, so take it while it is still partially frozen and cut it into 3/4-inch thick medallions.
  2. Place single pieces of turkey inside a plastic bag (such as a sandwich bag) and – through the bag – use the flat side of a meat tenderizer to carefully “pound” it to about 1/4 inch thickness; when all pieces are flattened, set them aside.
  3. Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well); cut leeks lengthwise in quarters, then into about 1-inch squares (or you can mince them – it’s up to you).
  4. Heat a skillet over medium heat and add the oil, then the butter to the pan (the oil is so the butter won’t burn); let the butter melt and add the minced leeks and stir well to coat.
  5. Add a couple tablespoons of the chicken broth and let the leeks simmer for about 2 to 3 minutes.
  6. Add the remaining broth and simmer for an additional 3 to 5 minutes.
  7. Finally, add the white wine, an additional teaspoon of butter, the sliced mushrooms, and the capers.
  8. Stir well, add the sage, garlic powder, and salt and pepper to taste.
  9. Raise the heat to medium high, cover, and let simmer for 5 to 7 until mushrooms are cooked to desired consistency.
  10. Push mushroom/leek mixture to one side of the pan, letting the juices pool in one side of the pan; carefully lay the pieces of flattened turkey breast in the pan and let simmer in the juice, about 5 minutes per side – repeat with all the turkey pieces until all of them are cooked.
  11. Serve the turkey with the mushroom/leek mixture on top. Goes well with steamed asparagus and simple pasta!

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Sven’s " Recipe " – Lemon Lime Bourbon Punch Recipe

September 30th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 12ounces canfrozen lemonade concentrate
  2. 12ounces canfrozen limeade concentrate
  3. 72ouncescold water(6 “can-fulls” from the concentrates)
  4. 32ounces kentuckybourbon

DIRECTIONS

  1. Combine all ingredients.
  2. Makes one gallon of “Recipe”.

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Williamsburg Seafood Muddle Recipe

September 30th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsvegetable oil
  2. 2largeonions, thinly sliced
  3. 2mediumcarrots, peeled and finely chopped
  4. 1celery, thinly sliced
  5. 1 clovegarlic, minced
  6. 16ouncescanned tomatoes, drained, seeded, and chopped
  7. 2mediumpotatoes, cut into 1/2-inch dice
  8. 6cupsfish stockor bottled clam juice(fish stock preferred, clam juice can be somewhat salty)
  9. salt & freshly ground black pepper, to taste
  10. 1pinchsaffron threads
  11. 12smallclams, scrubbed, preferably Little Necks
  12. 1lb lean fish such ascod, flounder, bass or red snapper, cut into 2-inch pieces
  13. 1/2lbmedium shrimp, shelled, de-veined, and halved
  14. 12smallmussels, rinsed and beards removed
  15. 1/4cup finely choppedfresh parsley, for garnish

DIRECTIONS

  1. Heat the oil in a large kettle or soup pot over medium-high heat.
  2. Add the onions, carrots, and celery and sauté, stirring often, until softened, about 5 minutes; add the garlic, stir, and sauté 1 minute.
  3. Add the tomatoes and potatoes, stir; reduce the heat to medium low then cover and simmer until the potatoes are just softened, about 10 minutes (make sure to check it to make sure it doesn’t scorch, you can add a few tablespoons of fish stock to keep it safe).
  4. Add the fish stock, increase the temperature to high, and bring to a boil; reduce the heat to medium, then season to taste with salt and pepper.
  5. Add the saffron and simmer until the potatoes are cooked completely through, about 10-15 minutes.
  6. Add the scrubbed clams and cook until they begin to open, about 5 minutes.
  7. Add the fish, shrimp, and mussels and cook until the shrimp is pink and the mussels are opened, about 10 minutes.
  8. Discard any clams or mussels which did not fully open, check seasoning and adjust as necessary (with salt and pepper).
  9. Serve hot in warmed bowls, garnished with chopped parsley.
  10. Note:if you don’t have saffron, you can leave it out – but it’s more authentic with it.
  11. Also, for a good fish stock, check White Wine Fish Stock recipe #51186.

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Chopped Blue Cheese Salad Recipe

September 30th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. Candied cinnamon pecans

  2. 1/3cup sliced-lengthwisepecans
  3. 1/2teaspooncinnamon
  4. 1tablespoondark brown sugar
  5. 1 1/2teaspoonsbutter, melted
  6. Salad

  7. 3cups choppedbibb lettuceor butter lettuce
  8. 3cups chopped redleaflettuce
  9. 3cups choppediceberg lettuce
  10. 1green onion, chopped
  11. Blue cheese vinaigrette

  12. 1/4cupolive oil
  13. 1/4cupwhite vinegaror champagne vinegar
  14. 1/4teaspoonbalsamic vinegar
  15. 2teaspoonsDijon mustard
  16. 2tablespoonssour cream
  17. 2tablespoons choppedfresh basil
  18. salt & freshly ground black pepper, to taste
  19. 1/2cup crumbledblue cheese

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. Slice each pecan half into three lengthwise pieces.
  3. Mix together the cinnamon and brown sugar.
  4. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
  5. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
  6. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
  7. Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
  8. Slice the green onion.
  9. Whisk together the vinaigrette ingredients.
  10. Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
  11. Add the vinaigrette and toss thoroughly to coat.
  12. Sprinkle with the chopped onion.
  13. Break the cooled pecan slices apart and sprinkle them over the salad.
  14. Serve and enjoy!
  15. Note:if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours – it’ll still tastes good, though.

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Baked Brie Pastries With Artichoke and Prosciutto Recipe

September 30th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1sheetpuff pastry, cut into 9 squares(8 ounces, 1/2 package approx)
  2. 6ouncesbrie cheese(without rind)
  3. 1cup finely choppedmarinated artichoke hearts
  4. 2tablespoons choppedbasil
  5. 1/4teaspoonbalsamic vinegar
  6. 1/4teaspoonsalt
  7. 3dashesfresh ground pepper, to taste
  8. 1/2cup choppedprosciutto, ends(1/2 cup chopped thick-cut proscuitto)
  9. 1/4cup gratedparmesan cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. If you have frozen puff pastry, allow it to thaw.
  3. Cut the sheet into 9 squares.
  4. Push the squares into 9 of the spaces a lightly sprayed muffin tin.
  5. In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
  6. In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
  7. Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
  8. Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
  9. Top each with the chopped prosciutto and sprinkle with Parmesan.
  10. Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
  11. Let sit for about 5 minutes before serving (the brie will be *very* hot).
  12. Makes 9 appetizers, about 6 servings since some people will have two.

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