February 25th, 2008 by alice
Tags: Fresh, Rice, Salmon, Santa, Spinach, Wild
INGREDIENTS
- 1 1/2lbssalmon fillets(no skin)
- salt and pepper
- 1 (10 ounce)candiced tomatoes with lime and cilantro(well drained)
- 1/2cuplight mayonnaise
- 1 (10 ounce)bagfresh spinach
- 1tablespoonbutter
- 2 (8 7/8 ounce)envelopes pre-cookedlong grain and wild rice blend
- 2tablespoons shreddedparmesan cheese (optional)
DIRECTIONS
- Steps for Santa Fe Salmon-.
- 1. Cut salmon into 4 servings; season with salt and pepper. Wash hands.
- 2. Preheat large saute pan on medium-high 2-3 minutes. Combine tomatoes and mayonnaise in medium bowl.
- 3. Coat both sides of salmon, using tongs, with tomato mixture and place in saute pan. Add remaining tomato mixture to pan and cover. Cook 3-5 temperature reaches 145 F degrees. Cook time will vary depending on the thickness of the fillets. Serve.
- Steps for Spinach Wild Rice-.
- 1. Place spinach and butter in microwave-safe bowl. Cover and microwave on HIGH 3 minutes.
- 2. Stir in rice and microwave 4 more minutes.
- 3. Let stand 2 minutes, sprinkle with cheese, if using, and serve.
- (I usually use 90 sec Uncle Ben’s rice).
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February 25th, 2008 by alice
Tags: Celery, Dried, Gouda, Smoked, Stuffed, Sun, Tomatoes
INGREDIENTS
- 1/2cupmayonnaise
- 1/4cupbuttermilk
- 1/2teaspoonpaprika
- 1 1/4cupssmoked gouda cheese, grated
- 1/3cupsun-dried tomatoes packed in oil, drained, finely chopped(about 2 ounces)
- 24stalkscelery, 4-inch lengths, See note
- 1teaspooncajun seasoning (optional)
- 5dropsTabasco sauce (optional)
DIRECTIONS
- Note:.
- Use 24 small inner celery stalks with leaves(from about 3 bunches of celery).
- Whisk mayonnaise, buttermilk and paprika in small bowl to blend.
- Mix in cheese and tomatoes.
- Season mixture with salt and pepper.
- (Can be prepared 1 day ahead. Cover and refrigerate.).
- Fill cavity of celery stalks with cheese mixture.
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February 25th, 2008 by alice
Tags: Bread, Olga, Pita, Type
INGREDIENTS
- 1cupmilk
- 1/4cuphoney
- 1/4cupbutter
- 1teaspoonsalt
- 1/4ounceactive dry yeast
- 1/4cupwarm water
- 1teaspoonsugar
- 4cupsflour, divided
- 1egg
DIRECTIONS
- Scald milk and remove to large bowl.
- Add honey, butter and salt to milk and cool to lukewarm.
- In small bowl, combine yeast, warm water and sugar; stir till sugar is dissolved and set aside till milk is cool.
- Add 1 1/2 cups flour to the milk mixture and beat well.Beat in egg and yeast mixture till thoroughly combined.Add remaining 2 1/2 cups flour until a sticky dough is formed.
- Turn out on a floured surface and knead about two minutes.The dough still will be sticky.Place in an oiled bowl, turning once to oil entire surface. Cover with plastic wrap and let stand until doubled in bulk.
- Punch down dough and remove to working surface; divide into 16 equal pieces.Let rest.
- Roll each piece into a rough circle about 8-10 inches in diameter.
- Heat a large dry skillet over medium-high heat. Bake each circle 15 seconds, flip and bake about 10 seconds on other side, until brown spots appear.Do not overcook.
- Use at once or freeze.
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February 25th, 2008 by alice
Tags: Beurre, Blanc, Champagne, Marinated, Shrimp
INGREDIENTS
-
Sauce Base
- 2cupschampagneor other drysparkling wine
- 1/3cup finely choppedshallots
- 2tablespoonschampagne vinegaror otherwhite wine vinegar
- 1/4teaspoonwhole black peppercorns
-
Shrimp
- 1cupchampagneor other drysparkling wine
- 1/4cupextra-virgin olive oil
- 3tablespoons mincedshallots
- 1/2teaspoonfresh ground black pepper
- 24 uncookedjumbo shrimp, peeled with tail left intact, deveined(about 2 pounds)
- 1tablespoon mincedfresh chives
- 1tablespoon mincedfresh tarragon
- 1tablespoon mincedfresh parsley
- vegetable oil cooking spray
- 1cup chilledunsalted butter, cut into 16 pieces
DIRECTIONS
- For Sauce Base:
- Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan.
- Boil until reduced to 1/4 cup liquid, about 20 minutes.
- (Can be made 4 hours ahead. Cover and let stand at room temperature.)
- For Shrimp:
- Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag.
- Add shrimp to bag and seal; shake bag to coat shrimp evenly.
- Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally.
- Mix chives, tarragon, and parsley in small bowl.
- Preheat broiler.
- Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade.
- Arrange shrimp on prepared pan in single layer.
- Broil shrimp until just opaque in center, about 2 minutes per side.
- Stand 3 shrimp, tails upright, in center of each plate.
- Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate).
- Season beurre blanc to taste with salt and pepper.
- Spoon warm sauce around shrimp.
- Sprinkle with fresh herbs and serve.
- Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.
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February 25th, 2008 by alice
Tags: Mini, Quiche, Quiches, Sausage
INGREDIENTS
- 1sheetfrozen puff pastry, thawed but unfolded
- 1/2lb bulk porkcountry sausage
- 1/4cup finely mincedonions
- 1/4cup finely dicedred sweet bell peppers
- 1 finely mincedgarlic clove
- 4ouncescream cheese, at room temperature(1/2 large block)
- 1/8teaspoonmustard powder
- 1/4teaspoonground sage
- 1/4teaspoonground thyme
- 1/4teaspoononion powder
- 1/2teaspoonsalt
- 1dashhot sauce, to taste
- 1dashworcestershire sauce
- 2-3eggs
- shreddedgruyereor swiss cheese
DIRECTIONS
- Preheat oven to 400 degrees F. Grease mini-muffin pans.
- On a lightly floured board, place unfolded thawed pastry sheet and roll out into a rectangle 12 x 14 inches and about 1/8-inch thick. Using a 2-1/2-inch biscuit cutter, cut 24 rounds. Fit rounds into mini-muffin cups.
- Gently saute sausage, onion, red bell pepper, and garlic together until meat is no longer pink, breaking it up as you go. Drain off fat and cool to room temperature. Place 1/2 to 1 tablespoon sausage mixture into each pastry cup.
- Blend cream cheese, dry mustard, sage, thyme, onion powder, salt, hot sauce, and Worcestershire sauce until smooth. Beat in eggs, one at a time, just until incorporated.
- Spoon egg and cheese mixture over sausage in each cup. Top with a sprinkling of Gruyere or Swiss cheese.
- Bake 10-12 minutes until puffed and golden. Serve warm.
- May be baked ahead and frozen. Reheat in a 350-degree F. oven for 15 to 20 minutes.
- The filling is good in a standard 9″ pie shell or pre-made puff pastry tart shells.
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