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Subject: "New Recipes"

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Printer-friendly copy     Conferences Recipe Board Topic #184 Reading Topic #184

bignasty197800 Member since Oct-2-04 6292 posts Mar-31-09, 02:09 AM (EST)   "New Recipes"   Creole Ribbon Salad With Goat Cheese And Pecans 2 medium yellow squash, about 12 ounces total 1 large English cucumber about 14 ounces 3 tablespoons lemon juice 2 tablespoons honey 1 teaspoon shallots 1/2 teaspoon Creole mustard 1/4 teaspoon lemon zest 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/3 cup olive oil 1 tablespoon minced fresh thyme 1 large carrot, about 10 ounces, thinly julienned 2 tablespoons chiffonade of fresh basil 1/2 cup chopped lightly toasted pecans 4 ounces crumbled mild goat cheese Bring a large pot of salted water to a boil. Add the yellow squash. Cook the squash for 1 to 2 minutes. Drain and set aside to cool. Combine the lemon juice, honey, shallots, Dijon, lemon zest, salt, and pepper in a small mixing bowl and whisk to combine. While continuing to whisk, add the oil in a slow, steady stream until incorporated and emulsified. Add the thyme and mix well. Add the julienned carrots and toss to coat. Let the carrots sit in the vinaigrette for at least 30 minutes, tossing occasionally. When the squash has cooled enough to handle, slice into thin ribbons (using a mandolin if possible, or alternatively, sliced as thinly as possible using a sharp knife or vegetable peeler) Transfer the squash to a large mixing bowl. Using a vegetable peeler, slice the cucumber lengthwise into long ribbons. Transfer cucumber to bowl with squash ribbons. Add the carrots, vinaigrette, basil, pecans and goat cheese to the squash and toss to combine. Set aside briefly to allow flavors to come together. Adjust seasoning if necessary and serve. Brined and Roasted Turkey Breast with Sweet Potatoes Ingredients: 3/4 gallon water 3/4 cup maple syrup 1/2 cup kosher salt 1 onion, quartered 1 orange, quartered 6 cloves garlic, smashed 1 tablespoon coarsely crushed black peppercorns 6 bay leaves 1/2 teaspoon cayenne pepper 1 5 to 6 pound turkey breast 1 tablespoon table salt 2 teaspoons coarsely cracked black pepper 2 tablespoons olive oil, or more to coat 3 large sweet potatoes, peeled and cut into large dice 4 sprigs fresh thyme 4 sprigs fresh rosemary 1. Place the water, maple syrup, salt, onion, orange, garlic, peppercorns, bay leaves and cayenne pepper in a large stockpot and whisk to dissolve salt. Add the turkey breast and cover. Let it sit in the refrigerator for at least 12 and up to 24 hours. 2. Preheat the oven to 375 degrees F. Remove the turkey breast and pat dry with paper towels. Discard the brine solution. Sprinkle 2 1/4 teaspoons of the table salt and 1 1/2 teaspoons of the pepper all over the turkey. 3. Drizzle the olive oil over the sweet potatoes and toss with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. 4. Transfer the turkey breast to a roasting pan with the sweet potatoes. Place the herb sprigs in amongst the potatoes. Roast for 1 1/2 hours, or until the turkey reaches an internal temperature of 160 degrees F. Remove from the oven and let stand for 10 to 15 minutes before serving. Cooked Veggies for Leftover Turkey Tacos Ingredients: 1 tablespoon olive oil 1 yellow onion, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 teaspoon minced garlic 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 1⁄4 teaspoon ground cumin 1⁄4 teaspoon chili powder Pinch Mexican oregano Method: In a large, nonstick skillet heat the olive oil over medium heat. Add the peppers and onions, and cook, stirring, until soft, 8 to 10 minutes. Add the garlic, salt, pepper, cumin, chili powder, and oregano and continue to cook until lightly caramelized, about 4 minutes longer. Remove from the heat and serve warm over shredded leftover turkey as a filling for tacos or soft tortilla wraps. Garnish with your favorite salsa, lettuce and shredded cheese if desired. Leftover Turkey Stir Fry Ingredients: 2/3 cup Chinese rice wine or Mirin 1/3 cup low sodium soy sauce 1/3 cup low sodium chicken broth 3 tablespoons sugar 1⁄4 teaspoon crushed red pepper 2 tablespoons thinly sliced green onion tops 1 tablespoon chili garlic sauce 2 tablespoons peanut oil 1 red bell pepper, stemmed and seeded, cut into 1⁄2-inch strips 1 green bell pepper, stemmed and seeded, cut into 1⁄2-inch strips 1 large sweet onion, sliced lengthwise into 1⁄2-inch strips 1 1⁄2 tablespoons minced garlic 1 1⁄2 tablespoons minced ginger 3⁄4 cup defrosted edamame 2 cups leftover turkey breast, cut or shredded into bite size pieces 2 tablespoons cornstarch mixed with 1/4 cup water Method: 1. In a small bowl combine the rice wine, soy sauce, chicken broth, sugar, crushed red pepper, green onion tops and chili garlic sauce. Set aside. 2. Heat a wok or large nonstick skillet until very hot. Add the oil and, when very hot, Add the red and green bell peppers and cook, stirring, for 2 minutes. Add the onion and cook, stirring, until just beginning to get tender, about 2 minutes longer. Then, add the garlic and ginger and cook until fragrant, stirring, about 10 seconds. Add the edamame and cook for 1 minute. Add the reserved rice wine-soy mixture and the turkey and bring to a boil, stirring. Drizzle the cornstarch mixture into the boiling liquid and cook, stirring, until sauce is thickened and veggies are just crisp-tender. 3. Serve immediately over cooked white or brown rice. Mango Chicken in Endive Leaves 8 ounces boneless, skinless, chicken breast, cooked and finely diced 1/2 cup mango, peeled, seeded, and finely diced 2 tablespoons red onion, finely diced 2 tablespoons red bell pepper 2 tablespoons cilantro, roughly chopped 1 lime, zested and juiced 1 tablespoon jalapeño, finely minced Bibb Lettuce Whole cilantro leaves for garnish Mix together the chicken breast, mango, red onion, red bell pepper, cilantro, lime zest and juice, and jalapeno. Set aside. Cut the bottom from each endive, separate the leaves, rinse and pat dry. Trim each leaf to make it 2 inches long from the tip. Place a teaspoon of the chicken mixture onto each leaf and garnish with whole cilantro leaves. Lentil Salad with Braised Greens and Sunny Side Up Eggs 2 bunches Swiss chard 1 bunch beet greens 1/2 cup olive oil 3/4 cup diced onion 3/4 cup diced carrots 3/4 cup diced celery 1 pound French lentils, rinsed well and picked over 6 cups homemade vegetable stock, or low sodium chicken broth 1 bay leaf 2 teaspoons salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 3 ears sweet corn, roasted over and open flame, kernels removed 1/2 cup small-diced red bell pepper, plus 1 tablespoon for garnish 1/2 cup small-diced yellow bell pepper, plus 1 tablespoon for garnish 1/2 cup chopped parsley, plus 1 tablespoon for garnish 2 lemons, juiced 6 tablespoons extra virgin olive oil 2 tablespoons thinly sliced garlic 1/2 teaspoon crushed red pepper 6 to 8 large eggs, at room temperature Wash the Swiss chard and beet greens well. Pat dry. Cut the ribs from the leaves, chop into 1/2-inch pieces, and set aside. Cut the leaves into 1-inch strips and reserve separately. Heat 3 tablespoons of the olive oil in a medium saucepan over medium high heat. When hot, add the onions, carrots, celery, Swiss chard ribs and beet ribs, and cook, stirring, for 4 minutes. Add the lentils, bay leaf, 1 1/2 teaspoons salt and the black pepper. Toss to coat lentils then add 6 cups of the vegetable stock. Bring to a simmer and cook covered, stirring occasionally, until lentils are just tender, about 20 minutes. Take care not to overcook or lentils will become mushy. Set lentils aside to cool to lukewarm in the cooking liquid, then strain in a colander. Reserve the cooking liquid for braising the greens. Place the warm lentils in a bowl and add the sweet corn, the red and yellow bell peppers, parsley, lemon juice and the extra virgin olive oil. Toss well to combine and adjust seasoning if necessary. Set-aside until ready to serve. In a large skillet over medium heat, add 3 tablespoons of the remaining olive oil. When hot, add the garlic and crushed red pepper and cook until fragrant, 30 to 45 seconds. Add the chard and beet greens, in batches, stirring between additions, until the greens wilt slightly. Cook, stirring, for 2 minutes. Add 1cup reserved stock and remaining 1/2 teaspoon of salt. Continue to cook until greens are just tender, 3 to 4 minutes longer. When ready to serve, cook the eggs. Heat a large nonstick skillet over medium low heat. Add the remaining 2 tablespoons of olive oil and gently crack 4 of the eggs in the skillet. Season lightly with salt and pepper to taste and cook, undisturbed, until the white is set, 3 to 4 minutes. Remove the eggs from the pan and repeat with the remaining eggs. To Serve: Serve the lentils in shallow bowls, topped with the wilted greens. Place egg on top of greens and garnish with diced red and yellow pepper. Sprinkle with chopped parsley. Drizzle with lemon juice to taste and serve immediately. Cuban Style Pork Chops Splash of white vinegar 1 tablespoon of kosher salt 1 teaspoon of freshly ground black pepper 1 cup freshly squeezed orange juice zest 1 orange zest of 1 lime Juice of 1 line 2 tablespoons minced garlic 1 medium yellow onion, sliced thin 1 teaspoon crushed red pepper flakes 2 tablespoons roughly chopped fresh marjoram or oregano 1/2 cup olive oil 1 teaspoon cumin 4 bone-in pork chops In a shallow baking dish, combine the vinegar, salt, pepper, orange juice, orange zest, lime juice, lime zest, garlic, onion, red pepper, herbs and cumin. Drizzle in about 1/4 cup of oil. Then in the same dish, lay the pork chops so that they are completely flat, turning to coat in the marinade. Let sit for 10 minutes. Heat remaining oil on medium high in a large sauté pan until almost smoking. Place the pork chops in the pan, one at a time, cooking until browned, about 3-4 minutes. Flip and continue to cook on other side for an additional 3-4 minutes. Remove the pork chops to a plate and cover with foil. Then, in the same pan over medium heat, pour in the reserved marinade and let simmer 2-3 minutes. Slide the pork back into the pan and continue to cook another minute or so. Plantain Chips 2 quarts peanut oil 2 green plantains, peeled, cut very thinly on a bias, 1/8 inch thick Set a large 6-quart stockpot or Dutch oven over medium-high heat and add the peanut oil. Heat the oil to 350 degrees F. Fry the plantains in batches until golden brown and crispy, about 2 minutes. Transfer to a paper towel lined platter and season lightly with salt. Serve immediately. Oysters on the Half Shell with Hot Sauce Sorbet 1 (8-Ounce) Can Tomato Sauce 1/4 Cup Hot Sauce 3 Tablespoons Chopped Green Bell Pepper 3 Tablespoons Chopped Celery 2 Tablespoons Lemon Juice 1 Teaspoon Worcestershire Sauce 12 Oysters, 3 Per Person Place all the ingredients, except oysters, in a blender and mix on high speed for 1 minute. Place the tomato mixture into an airtight container and chill for at least 2 hours, then pour into an ice cream maker, and freeze according to manufacturer's instructions. Serve on top of raw oysters on the half shell. Whole Snapper with Mandarin Oranges, Red Peppers and Sweet Onions Wrapped in Banana Leaves About 4 large banana leaves 1 stalk lemon grass 3 mandarin oranges or tangerines, ends removed and sliced into 4 slices each 1 bunch fresh thyme 1 1 to 2 1/2 pound whole snapper, gutted and scaled 4 teaspoons kosher salt 1 teaspoon ground white pepper 1 cups julienned sweet onions, i.e.-Vidalia, Walla Walla, 10.15’s 1/2 cup julienned red bell pepper 1/4 cup extra virgin olive oil Preheat the oven to 425 degrees F. Lay as many banana leaves as necessary in an overlapping pattern on a clean work surface to form a 24-inch by 24-inch square. Split lemon grass in half lengthwise. Lay across the lower third of the banana leaves then lay 4 slices of mandarin oranges on top of lemon grass, place half of the thyme sprigs over the orange slices. Season the fish inside and out with 3 teaspoons of the salt and the white pepper. Lay the fish over the oranges. Place 4 slices of orange and all remaining thyme sprigs inside the cavity of the fish. Lay the remaining 4 slices of oranges across the top of the fish as well as the onions and bell peppers. Season the onions and bell peppers with the remaining teaspoon of salt and drizzle with olive oil. Fold the bottom edge of the banana leaves up and over the fish and roll upwards to cover the seam. Fold the edges of the banana leaves in towards the center on both sides, then continue to roll the fish up until completely enclosed in a tight banana leaf pouch. Lay the fish inside a roasting pan, seam side down, and place in the oven. Cook the fish until the flesh flakes, about 25 to 35 minutes. Remove the fish from the oven and carefully unwrap it. Discard the orange slices and thyme before serving the fish. Creole Ribbon Salad With Goat Cheese And Pecans 2 medium yellow squash, about 12 ounces total 1 large English cucumber about 14 ounces 3 tablespoons lemon juice 2 tablespoons honey 1 teaspoon shallots 1/2 teaspoon Creole mustard 1/4 teaspoon lemon zest 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/3 cup olive oil 1 tablespoon minced fresh thyme 1 large carrot, about 10 ounces, thinly julienned 2 tablespoons chiffonade of fresh basil 1/2 cup chopped lightly toasted pecans 4 ounces crumbled mild goat cheese Bring a large pot of salted water to a boil. Add the yellow squash. Cook the squash for 1 to 2 minutes. Drain and set aside to cool. Combine the lemon juice, honey, shallots, Dijon, lemon zest, salt, and pepper in a small mixing bowl and whisk to combine. While continuing to whisk, add the oil in a slow, steady stream until incorporated and emulsified. Add the thyme and mix well. Add the julienned carrots and toss to coat. Let the carrots sit in the vinaigrette for at least 30 minutes, tossing occasionally. When the squash has cooled enough to handle, slice into thin ribbons (using a mandolin if possible, or alternatively, sliced as thinly as possible using a sharp knife or vegetable peeler) Transfer the squash to a large mixing bowl. Using a vegetable peeler, slice the cucumber lengthwise into long ribbons. Transfer cucumber to bowl with squash ribbons. Add the carrots, vinaigrette, basil, pecans and goat cheese to the squash and toss to combine. Set aside briefly to allow flavors to come together. Adjust seasoning if necessary and serve. Larry "You're not to be so blind with patriotism that you can't face reality. Wrong is wrong, no matter who does it or says it." Malcolm X (1925-1965)   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

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