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Dishes to Impress Chicks I
probably should have called this chapter "Fish and Other Dishes to Impress
Chicks." For some reason most, if not all, of my fish recipes ended up
here. But it has been my experience that when cooking to impress the fairer sex
fish and seafood usually do a pretty good job. Nothing says, “I love you” like
cooking up a fancy meal and proudly announcing to your present wife, lover,
girlfriend, etc., “I hope you enjoy this. I invented it just for you. I call
it ‘Shrimp (insert her name here).’” Man, chicks really dig that. Think
about it…you really only have to use one dish! Shrimp Victoria (actual name of
the dish, by the way) can become Shrimp Veronica one week, Shrimp Nancy, or
Shrimp…well, you get the idea. The only drawback to that is the
dish had BETTER turn out right! So, it’s best to stick to the KISS (Keep It
Simple, Stupid) Principle and choose something that is relatively easy to make
yet presents itself very well to members of the opposite sex. Keep in mind, also, there are some
very important rules to having women over for dinner. Things like three-week-old
dirty dishes still sitting in the sink when she comes over are not good. At
least hide them in the dishwasher. And, as long as they’re there, hell, why
not turn the machine on? If you don’t have a dishwasher, throw them away or,
dare I say it, wash them. While you’re at it, have you taken a look at your
bathroom lately?
Alaska Shrimp Soup
1 onion -- chopped 1 potato -- diced 2 tablespoons butter or margarine 2 tablespoons flour 1 cup water 2 1/2 cups milk 12 ounces Alaska pink shrimp (about 2-1/2 cups) 3/4 cup frozen peas -- thawed 2 tablespoons minced parsley Salt and pepper Microwave Directions: Combine onion, potato and butter in 2-quart microwave-proof dish. Microwave at high 4 minutes. Add flour; stir to blend. Gradually stir in water; microwave at high 3 minutes. Add milk; microwave at high 1 minutes. Stir in shrimp, peas, parsley and salt and pepper to taste. Microwave at high 3 to 4 minutes or until thoroughly heated. Stovetop Directions: Sauté onion and potato in butter about 5 minutes or until onion is tender. Stir in flour; cook 1 minute. Gradually stir in water; simmer until potatoes are barely tender. Stir in milk and heat. Add shrimp, peas, parsley and salt and pepper to taste; heat thoroughly. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Almond Cod with Peas
1 1-pound package frozen cod fillets 2 large cloves garlic -- cut in half 1/2 cup lightly packed parsley sprigs 1 tablespoon fresh oregano sprigs OR 1/2 teaspoon dry oregano 2 tablespoons slivered or sliced almonds 1/2 teaspoon paprika 1 tablespoon vegetable oil 1 cup chicken broth OR 1 cup wine 1 10-ounce package frozen peas Remove fish from freezer and let stand at room temperature while preparing herb mixture. Put garlic, parsley, oregano, 1 tablespoon almonds and paprika in food processor. Chop with an on and off motion. Heat oil in a 4- or 6-quart Presto pressure cooker; brown remaining 1 tablespoon almonds in hot oil. Remove from cooker and drain on paper towels; set aside. Put chicken broth or wine in pressure cooker and stir in herb mixture. Place cooking rack in cooker. Cut fish into 4 even pieces and place on rack. Close cover securely. Place pressure regulator on vent pipe. Cook for 2 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Open and carefully remove fish, keep warm. Remove rack. Add frozen peas to cooker. Close cover securely. Place pressure regulator on vent pipe. Cook for 1 minute, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. If desired, thicken mixture with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Pour peas into serving dish; place fish on top of peas. Sprinkle fish with browned almonds and serve. Source: "National Presto Industries" http://www.presto-net.com/index.html
Braised Chicken with Tomatoes and Tarragon
3 1/2 pounds chicken -- cut into 8 pieces Salt Ground black pepper 3 tablespoons olive oil 4 medium shallots -- minced 1/2 cup dry white wine 1/4 cup tarragon vinegar or white wine vinegar 2 medium tomatoes -- peeled, seeded, chopped coarse 1 tablespoon dried tarragon TO COOK AND SERVE:Sprinkle chicken pieces with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken and cook over medium-high heat, turning occasionally until seared on all sides, about 12 minutes. Remove chicken; cover and keep it warm. Remove and discard all but 2 tablespoons of the pan drippings. Add shallots; sauté until softened, about 1 minute. Add wine, bring to boil, and simmer until wine reduces to 1/4 cup, about 1 minute. Add vinegar, tomatoes, and tarragon; return chicken to skillet. Cover and simmer until chicken is cooked through, about 8 minutes. Serve immediately. Source: "Cook's Magazine April 1990"
Braised Monkfish with Curried Fruit
3 pounds monkfish -- trimmed of any membrane, cut into 2 " pieces, bones and loose pieces reserved for stock (see Fish Stock) 2 tablespoons vegetable oil 2 tablespoons butter 1/2 cup white flour 1/2 cup dry vermouth 1/2 cup minced shallots 2 teaspoons curry powder 1/2 cup chopped dates 1/2 cup chopped dried apricots 1/2 cup chopped prunes 1/2 cup dried currants -- soaked in grand marnier 2 tablespoons Grand Marnier 1 cup Fish Stock (see Recipe) -- or as needed Lemons, for garnish -- cut into wedges Pat monkfish pieces dry with paper towels and season well with salt and pepper. In a large frying pan with lid, heat oil and butter over medium-high heat. Dredge fish pieces in flour and shake off excess. Brown fish quickly. Transfer browned fish to paper towels to drain. Pour off excess oil and deglaze pan with vermouth. Add shallots and cook slowly, covered, stirring every minute or so, until softened, about 3 minutes. Be careful not to burn shallots. Add curry powder and cook with shallots, stirring, for 1 minute. Add dried fruit and stir well. Gently place drained, browned fish on top. Add enough Fish Stock to almost cover the fish, cover, and let cook until fish tests done, 5 to 8 minutes. Transfer fish to a platter and keep warm. Turn heat up to high and reduce sauce by 1/3, stirring constantly, about 5 minutes. To serve, spoon sauce around fish and garnish with lemon wedges. Source: "Cook's Magazine September/October 1984"
Braised Red Snapper with Artichokes and Fresh Herbs
FISH STOCK fish bones (from below) 1 leek 1 onion 1 stalk celery 3 cups cold water 1 sprig fresh thyme 2 cloves garlic 1/2 teaspoon coriander seed 1 bay leaf
BRAISED RED SNAPPER 1 onion 1 leek -- white part only 1 carrot 1/2 teaspoon crushed coriander seed 5 whole artichokes 1 lemon 2 teaspoons olive oil 3 cloves garlic 1 sprig fresh thyme 1 cup white wine 2 shallots 1 tablespoon chopped fresh parsley 1 1 1/2 pound fillet boneless red snapper -- about 3 pounds (bones reserved for stock) Salt Pepper 2 tablespoons olive oil 2 teaspoons chopped fresh basil PREPARATION: For the stock, rinse the fish bones. Cut off leek top for the stock and reserve white part for the sauce. Mince the onion. Put the leek top, onion, and celery in a stockpot, add the fish bones, the water, thyme, whole garlic cloves, coriander seed, and bay leaf. Bring to a boil and simmer for 20 minutes. Strain. Stock can be refrigerated for several days, or it can be frozen. Mince the onion. Cut the reserved white part of leek into very thin julienne strips. Quarter the carrot and cut into thin julienne strips. Crush the coriander seed. Remove leaves from artichokes and save for another dish. Cut artichoke bottoms into 1/8-inch-thick slices. Squeeze lemon juice over them. Heat the olive oil in pan over low heat. Add the onion and julienned leek and cook, covered, until translucent, about 1 1/2 minutes. Add the carrot, whole garlic cloves, thyme, and crushed coriander seed and cook, covered, over low heat for 2 minutes. Add the artichokes and white wine, stirring with a wooden spoon to deglaze the pan. Cover and continue cooking over low heat until the artichokes are tender, about 15 minutes. Remove garlic cloves. Drain artichokes and reserve liquid for sauce. Mince the shallots. Chop the parsley. Butter a baking pan. Recipe can be made to this point several hours ahead. COOKING AND SERVING: Heat oven to 400ºF. Put the shallots in prepared pan, add the fish fillets, and season with salt and pepper. Add 1 1/2 cups of fish stock, cover with foil, and braise in preheated oven for 20 minutes. Remove fillets to a warm platter. Reserve liquid for sauce. Gently reheat artichoke mixture. For the sauce, put the reserved liquid from artichokes and fish into a saucepan and reduce to 1/2 cup over medium heat. Slowly whisk in the olive oil. Season to taste with salt and pepper. Chop basil and add it and parsley. Arrange the artichoke slices around the edge of a serving platter. Put the fillets in the middle and pour sauce over. Source: "Cook's Magazine November 1987" NOTES : For an excellent fish stock to use in this recipe, ask your fishmonger to save the bones when cutting the red snapper into fillets.
Broccoli-Shrimp Stuffed Potatoes
2 large Idaho® Potatoes 1 cup fresh broccoli florets 1 green onion -- thinly sliced 3/4 cup chicken broth 2 teaspoons low-sodium soy sauce 1 teaspoon rice wine vinegar 2 teaspoons cornstarch 1/3 cup fresh or frozen cooked shrimp OR 1 6-ounce can shrimp -- drained 2 teaspoons diced pimiento (optional) Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at HIGH 6 to 8 minutes, turning and rearranging once; let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the meat of the potato. Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable plastic wrap and microwave at HIGH 3 to 4 minutes, or until tender. Drain. Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measure; microwave, uncovered, at HIGH 2 to 3 minutes, or until slightly thickened. Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes. Source: "The Idaho Potato Commission" http://www.famouspotatoes.org/
Chicken Dijon
1/3 cup Dijon mustard -- or more if needed 2 cups fine dry breadcrumbs -- or more if needed 1 frying chicken -- cut up into pieces Preheat oven to 400ºF. Cut up chicken. Heavily coat each piece with mustard. Roll each piece in fine dry breadcrumbs. Put pieces one layer deep in roasting pan. Bake for 50 minutes.
Chicken with Cracked Pepper
2 chicken breasts -- boned, skinned, and cut in half 1 teaspoon cracked mixed peppercorns (1 to 2 teaspoons) 1 tablespoon olive oil or vegetable oil (1 to 2 tablespoons) 1/4 cup chopped chives OR 1/4 cup chopped green onion tops 1 small garlic clove -- minced 2 tablespoons brandy -- optional 1 cup chicken broth 1/4 cup packaged prepared bread crumbs 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 tablespoon chopped parsley Sprinkle chicken with pepper, pressing it into the flesh. Heat 4- or 6-quart Presto pressure cooker, add oil and brown chicken. Remove chicken from pan. Add chives, garlic, brandy, and broth. Stir well. Place cooking rack in cooker. Put chicken on cooking rack. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Remove rack. Stir bread crumbs, lemon juice, Worcestershire, and parsley into sauce. Thicken, if desired. Source: "National Presto Industries" http://www.presto-net.com/index.html
Coq au Vin
1 (3-pound) chicken -- cut up 1 onion -- sliced 1 carrot -- sliced 3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 4 slices bacon 1/2 pound mushrooms -- sliced 1 cup red wine 1 clove garlic -- minced 2 teaspoons minced parsley 1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil 1 small bay leaf 1 (1-pound) can white onions -- drained 1/4 cup brandy Coat chicken, onion, and carrot in mixture of flour, salt, and pepper; set aside. Fry bacon in a 4- or 6-quart Presto pressure cooker until crisp; remove, crumble, and set aside. Sauté mushrooms in bacon drippings; remove and set aside. Brown chicken a few pieces at a time; set aside. Brown onions and carrots. Return all chicken to pressure cooker along with onions and carrots. Combine wine, garlic, parsley, basil, and bay leaf; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish. Add mushrooms and canned onions to liquid and simmer until heated through; thicken if necessary. Add brandy and bacon; heat. Pour sauce over chicken and vegetables. Makes 4 to 6 servings. Source: "National Presto Industries" http://www.presto-net.com/index.html
Dungeness Crab Newburg
3/4 cup sliced mushrooms 1/4 cup finely chopped onion 1/4 cup butter or margarine 3 tablespoons flour 1 1/2 cups half-and-half OR 1 1/2 cups milk 2 egg yolks -- slightly beaten 5 ounces Alaska dungeness crab meat (about 1 cup) -- thawed if necessary 1 tablespoon dry sherry Dash cayenne pepper Salt Patty shells or toast points Paprika Microwave method: Microcook mushrooms, onions and butter in 2 quart microwave safe bowl at high 2-1/2 minutes or until onion is tender. Stir in flour, then half-and-half. Microcook, covered, at medium 6 minutes or until sauce is thickened and bubbly; stir occasionally. Stir a small amount of hot mixture into yolks; return to hot mixture. Stir in crab, sherry and cayenne; salt to taste. Microcook at medium 2 to 3 minutes or until crab is thoroughly heated. Serve in patty shells; sprinkle with paprika. Stove-top method: Sauté mushrooms and onion in butter until tender. Stir in flour; cook and stir 1 minute. Add half-and-half; cook and stir about 5 minutes or until thickened. Stir a small amount of hot mixture into yolks; return to hot mixture. Stir in crab, sherry and cayenne; salt to taste. Cook and stir until crab is thoroughly heated. Serve in patty shells; sprinkle with paprika. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
East Indian Chicken
1 (3-pound) chicken -- cut up 1 cup water 1/2 cup plain yogurt 1 tablespoon lemon juice 2 cloves garlic -- minced 2 teaspoons grated fresh ginger OR 1/2 teaspoons ground ginger 1 teaspoon turmeric 1 teaspoon salt 1 teaspoon paprika 1 teaspoon curry powder 1/4 teaspoon pepper 2 tablespoons vegetable oil or olive oil 2 teaspoons cornstarch 2 teaspoons cold water Place chicken in a single layer in a glass or pottery dish. Combine water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour. Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade). Heat oil in a 4- or 6-quart Presto pressure cooker. Brown chicken, a few pieces at a time; set aside. Return all chicken to pressure cooker. Pour marinade over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken. Makes 4 to 6 servings. Source: "National Presto Industries" http://www.presto-net.com/index.html
Fish Stock
1 tablespoon butter 1 onion -- coarsely chopped 2 pounds fish bones - from cod, pollock or sturgeon (2 to 3 1/2 pounds) -- well rinsed and cut into pieces. See Notes 1 bay leaf 1 pinch salt 4 black peppercorns (4 to 5) In a stockpot, melt butter, add onion, and cook on low heat until onion is soft, 5 to 10 minutes. Add bones and cook, stirring well, for 2 minutes. Cover bones with water, add bay leaf, salt, and peppercorns, and bring to simmer. Simmer 20 minutes, removing any scum that comes to the top. Strain through a fine sieve. Stock may be refrigerated for up to 2 days or frozen. Source: "Cook's Magazine September 1984" NOTES : Use bones from lean fish only. Avoid mackerel, bluefish, or mullet. Remove and discard gills. To remove gills, wrap fingers in a towel or use pliers.
Grilled Pork Tenderloin with Cointreau and Ginger
1 1/2 pounds pork tenderloin 1/4 cup olive oil 1/4 cup Cointreau or other orange liqueur 3 tablespoons minced ginger 2 tablespoons soy sauce 1 teaspoon garlic -- minced 2 tablespoons green onions -- minced 1 tablespoon lime juice 1/2 teaspoon red pepper flakes 1/2 cup beef broth Place tenderloin in plastic ziplock bag. Put next eight ingredients in food processor or blender, process until smooth. Add to plastic bag with pork. Rub to coat pork well. Chill for several hours. Remove pork from bag, reserving marinade. Preheat charcoal grill. Grill pork over medium hot coals to an internal temperature of 150ºF, about 20 minutes. Baste frequently with marinade. Remove from grill. Cover, keep warm and let rest for 15 minutes. Reserve all juices. Combine beef broth with 1/2 cup reserved marinade. Heat to a boil. Simmer 5 minutes. Add pork juices. Simmer for a few minutes. Slice tenderloin. Arrange on plates. Pour warm sauce over slices. Garnish with cilantro and orange slices, if desired. Source: "National Pork Producers Council" http://www.nppc.org
King Crab with Mushrooms
12 ounces Alaska king crab split legs -- thawed if necessary 3 tablespoons butter or margarine 1 cup sliced fresh mushrooms 2 tablespoons chopped green onions 1 tablespoon dry sherry or dry vermouth (up to 2 tablespoons) 1 tablespoon lemon juice Microwave method: Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or 8 × 8 × 2 inch microwave proof dish at high about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at high 2 minutes; rotate dish 1/4 turn after 1 minute. Add crab legs, meat side down; cover with waxed paper. Microwave at medium 3 to 4 minutes or until thoroughly heated; rotate dish 1/4 turn after 1-1/2 minutes. Stove-top method: Melt butter in skillet; add lemon juice. Sauté crab legs, meat-side down; turn and push to sides of skillet. Sauté mushrooms and onion; splash sherry over all ingredients. Serve immediately. Serve over cooked rice. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Leek and Ricotta Tart
PASTRY 1 1/4 cups all-purpose flour Pinch salt 8 tablespoons sweet butter 1/4 cup freshly grated Parmesan cheese 1 egg yolk 2 tablespoons cold water -- or more if needed
FILLING 2 tablespoons olive oil 1 pound leeks— young -- trimmed and thinly sliced 1 tablespoon chopped fresh sage 2 eggs 1 cup Ricotta cheese 2 ounces Gruyère cheese -- grated 1/2 cup heavy cream Salt Fresh ground pepper 1/4 cup pitted black olives -- halved Make the pastry:. Sift the flour and salt into a bowl and rub in the butter until the mixture resembles fine bread crumbs. Stir in the cheese and work in the egg yolk and 2 tablespoons water to form a smooth, soft dough. Add the extra tablespoon of water if the dough is too firm. Wrap and refrigerate for 30 minutes. Preheat the oven to 400ºF. Make the filling: Heat the oil in a large skillet and sauté the leeks and sage for 10 minutes, or until the leeks are soft. Cool slightly. Roll out the dough and line a 9- to 10-inch deep fluted tart pan. Prick the bottom to keep the pastry from puffing. Chill for 10 minutes. Line the tart pastry with aluminum foil and fill with baking beans. Bake blind for 10 minutes, then remove the foil and beans and bake for 10 to 12 minutes more, or until the pastry is lightly golden and crisp. Remove from the oven and let cool. Reduce the temperature to 375ºF. Beat the eggs, Ricotta, Gruyère, cream and salt and pepper together. Spread the leeks over the tart base and pour in the cheese mixture. Sprinkle the olives on top of the cheese mixture and bake for 25 to 30 minutes, or until golden and firm to the touch. Remove the tart from the oven and serve hot, warm, or cold, with a crisp green salad. Source: "The Inspired Vegetarian by Louise Pickford"
Microwave Shrimp Pasta Primavera
8 ounces Medium Shells, Mostaccioli or other medium pasta shape -- uncooked 1 13 3/4-ounce can low-sodium chicken broth 3 tablespoons cornstarch 2 tablespoons vegetable oil 1 large onion -- cut in thin wedges 3 large cloves garlic -- minced 2 medium carrots -- cut in matchstick-size pieces 1 medium red bell pepper -- ribs and seeds removed, cut in thin strips 1/2 cup snow peas -- cut in half diagonally 2 tablespoons lemon juice 1 tablespoon grated fresh ginger 1/8 teaspoon crushed red pepper (optional) 12 ounces medium shrimp -- shelled and deveined
Prepare pasta according to package directions. While pasta is cooking, stir together chicken broth and cornstarch in a small bowl. In a 2-quart, microwaveable casserole or bowl, combine vegetable oil, onion, garlic, carrots, red pepper, snow peas, lemon juice, ginger and crushed red pepper. Cover; microwave on HIGH (100 percent) stirring once, for 3 minutes or until vegetables are tender-crisp. Restir cornstarch mixture. Stir into vegetables. Cover; microwave stirring once, for 5 minutes or until slightly thickened. Add shrimp. Cover; microwave on HIGH for 2 minutes, stirring once. Let stand 2 minutes. When pasta is done, drain well. Spoon shrimp mixture over pasta, toss and serve. Source: "National Pasta Association" http://ilovepasta.org/
Mushrooms and Pasta in Garlic Parmesan Sauce
16 ounces rotelle (corkscrew) pasta 1 tablespoon minced garlic 2 tablespoons butter 1 pound fresh mushrooms -- sliced (about 5 cups) 1 13 3/4-ounce can ready-to-serve chicken broth 2 tablespoons cornstarch 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 cups zucchini -- cut in 1 × 1/4-inch pieces 8 ounces cooked ham -- cut in 1- 1 /2 × 1/2-inch strips (about 1-1/2 cups) 1 cup cherry tomato halves 1/4 cup grated Parmesan cheese Cook pasta according to manufacturer's directions; drain and put in a large serving bowl. Meanwhile, in a 12 × 8 × 2-inch microwaveable baking pan, place garlic and butter. Microwave on HIGH (100% power) until garlic is softened, about 2 minutes. Stir mushrooms into butter; microwave uncovered on HIGH until mushrooms are nearly tender, about 8 minutes, stirring once. In a cup combine chicken broth, cornstarch, salt and black pepper until smooth; stir into mushrooms. Microwave uncovered on HIGH until hot, about 8 minutes, stirring once. Add zucchini, ham and cherry tomatoes; microwave uncovered on HIGH until mixture thickens and boils, about 9 minutes, stirring twice. Stir in Parmesan cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese if desired. YIELD: 4 to 6 portions Source: "The Mushroom Council"
NOTES : Tested in a 625-watt microwave oven.
Pork Medallions in Brandy-Pear Sauce
1 pound pork tenderloin -- cut into 1-inch thick slices Coarsely ground black pepper 1 teaspoon butter 1 small onion -- minced 16 ounces pears in heavy syrup 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 4 tablespoons lemon juice 1/2 teaspoon salt 1/2 cup pear brandy OR 1/2 cup pear schnapps Coat each side of medallions with pepper, set aside. Combine pears, nutmeg, cinnamon, lemon juice, salt and brandy in blender container and purée. Place pear purée in saucepan and simmer, stirring occasionally, until reduced by half, about 20 minutes. Melt butter in nonstick skillet over medium-high heat. Add medallions and onion to pan. Brown pork on one side, about 2 minutes, turn. Add pear mixture to pan, adjust heat to a simmer. Continue cooking 7-8 minutes. Serve medallions with sauce on side. Source: "National Pork Producers Council" http://www.nppc.org
Pork Oscar
4 pork loin butterfly chops -- cut 1/2 inch thick 1 10-ounce package frozen asparagus spears 1/4 pound crab legs -- cooked and shelled Black pepper -- to taste 1/3 cup all-purpose flour 1 teaspoon butter 1/2 cup dry white wine 3 tablespoons lemon juice -- divided 2 egg yolks 1 teaspoon tarragon vinegar 1/2 teaspoon dried tarragon leaves -- crushed 3/4 cup hot melted butter Cook asparagus according to package directions; set aside and keep warm. Cut crab legs into 1-inch pieces and set aside. Dredge chops in flour and pepper. In a nonstick skillet heat the butter; add chops and brown on both sides. Add wine and 2 tablespoons lemon juice; cover and simmer about 4-5 minutes. Meanwhile, prepare béarnaise sauce: Place egg yolks, the remaining tablespoon of lemon juice, vinegar and tarragon in blender container; cover and blend about 5 seconds. Gradually add 1/3 of the melted butter in a slow, steady stream with blender running at low speed. Turn blender to high speed; slowly add the remaining butter and blend until thick. Place chops on individual serving plates. Top each with béarnaise sauce, asparagus spears and crab pieces. Source: "National Pork Producers Council" http://www.nppc.org
Roast Leg of Lamb with Bulgur-Mint Stuffing
1 cup bulgur 2 tablespoons butter 1 large onion -- minced 1 teaspoon ground cinnamon 1/2 cup coarsely chopped walnuts -- toasted 3 tablespoons minced mint 1 tablespoon lemon juice Salt Ground black pepper 7 pounds leg of lamb -- aitch and thigh bones removed; shank bone left intact
TO PREPARE: For the stuffing, bring bulgur and 3 cups water to boil in a medium saucepan. Cover and simmer until bulgur is tender, about 25 minutes. Remove from heat and let stand 10 minutes. Drain bulgur and transfer to a medium bowl. Heat butter in a skillet. Add onions; sauté until softened, about 3 minutes. Add onions, cinnamon, walnuts, mint, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper to the bulgur; toss. (Can be cooled, covered, and refrigerated overnight.) Sprinkle 1/2 tablespoon salt and 1/2 tablespoon pepper all over the leg of lamb. Spoon the Bulgar-Mint Stuffing into the lamb cavity. Fold the flap of meat over the stuffed cavity, completely enclosing the stuffing. Use a trussing needle and twine to sew the cavity shut. Starting at the shank end, wrap lengths of twine crosswise at 1-inch intervals around the stuffed leg of lamb, tying each length of twine in a knot to secure. TO COOK: Heat oven to 400ºF. Transfer stuffed leg of lamb to a roasting pan; roast until a meat thermometer inserted into the center of the stuffed lamb registers 130ºF, about 45 minutes. Transfer lamb to a carving board; let stand 10 minutes. TO SERVE: Remove twine; cut roast crosswise into 1/2-inch thick slices. Serve immediately. Serves: 8 to 10 Source: "Cook's Magazine April 1990"
NOTES : Borrowing a common Middle Eastern technique of using bulgur as a stuffing, Cook's test kitchen staff developed this recipe. Have your butcher remove the aitch and thigh bones from the leg of lamb, leaving the shank bone intact. This boning technique creates a pocket for the stuffing while allowing the leg of lamb to retain its natural shape.
Roasted Chicken with Lemon-Parsley Sauce
1 lemon 4 tablespoons butter 2 whole chicken breasts -- split Salt Fresh ground black pepper 1/3 cup chopped parsley COOKING AND SERVING: Heat oven to 450ºF. Squeeze 1/4 cup lemon juice. Melt the butter in a small saucepan or in the microwave. Sprinkle chicken with salt and pepper. Put chicken in a baking dish skin side up and drizzle with half of the butter. Bake until skin is crisp and golden brown and juices run clear, about 25 to 30 minutes. Put chicken on a serving platter and keep warm. Stir the lemon juice and remaining butter into pan juices, scraping the pan with a wooden spoon to deglaze. Add the parsley and season to taste with salt and pepper. Pour sauce over chicken and serve immediately. Source: "Cook's Magazine May 1988"
Roasted Salmon Fillets with Tomato-Basil Sauce
Tomato-Basil Sauce -- (see recipe) 4 salmon fillets (1 1/4 lbs.) 1 tablespoon olive oil Salt TO COOK: Make the Tomato-Basil Sauce recipe in this cookbook. Keep warm. Heat oven to 325ºF. Brush the salmon fillets with olive oil and sprinkle with 1/2 teaspoon salt. Heat a large nonstick ovenproof skillet. Sauté salmon fillets, turning once, until they are lightly browned, about 4 minutes. Transfer skillet to oven; roast salmon until opaque throughout, about 5 minutes longer. TO SERVE: Stir basil into the sauce. Spoon a portion of sauce onto each warm dinner plate. Place a salmon fillet in each pool of sauce. Serve immediately. Source: "Cook's Magazine June 1990"
Roasted Veal Loin with Yellow Pepper Sauce
Roasted Yellow Pepper Sauce -- (see recipe) 3 pounds boneless veal loin -- trimmed, tied and patted dry Salt Ground black pepper 2 tablespoons olive oil TO PREPARE: Make the Roasted Yellow Pepper Sauce recipe. Can be cooled, covered, and refrigerated up to 3 days. TO COOK: For the veal loin, heat oven to 350ºF. Sprinkle veal loin with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a Dutch oven. Cook veal loin over high heat, turning to sear on all sides, about 8 minutes. Transfer pan to the oven. Roast veal until a meat thermometer inserted into the center of the roast registers 125ºF, 35 to 40 minutes. Transfer roast to a carving board and let stand 10 minutes. TO SERVE: Warm Roasted Yellow Pepper Sauce over low heat. Carve veal roast into 1/4-inch thick slices. Spoon a portion of sauce onto each warm dinner plate. Arrange a portion of veal in each pool of sauce and serve immediately. Source: "Cook's Magazine April 1990"
Roasted Yellow Pepper Sauce
2 medium yellow bell peppers 1 tablespoon olive oil 1 medium minced onion 1 tablespoon tarragon vinegar or white wine vinegar 2 tablespoons dry white wine 1 cup chicken stock OR 1 cup canned chicken broth 2 tablespoons minced tarragon Salt Ground black pepper TO PREPARE: Roast bell peppers over a gas flame, under the broiler, or on the grill, until skins blacken and blister. Cool, peel, seed, and chop bell peppers coarse; set aside. Heat oil in a medium skillet. Add onions and bell peppers; sauté until onions soften, about 3 minutes. Add vinegar, simmer until vinegar evaporates, about 1 minute. Add wine; simmer until liquid reduces to 1 tablespoon, about 2 minutes. Add stock; simmer until liquid reduces to 1/2 cup, about 10 minutes. Cool slightly, then transfer to a food processor; add tarragon, 1 teaspoon salt, and 1/2 teaspoon pepper; purée until smooth. Set sauce aside. (Can be cooled, covered, and refrigerated up to 3 days.) TO SERVE: Warm over low heat. Spoon a portion of sauce onto each warm dinner plate. Arrange a portion of meat or Roasted Veal in each pool of sauce and serve immediately. Source: "Cook's Magazine April 1990"
Salmon Romanoff
1 ounce dry pasta 1/2 pint sour half-and-half 1/2 3/4-ounce package dry ranch style dressing mix 1 7 1/2-ounce can Alaska salmon -- drained and flaked 1 4-ounce can sliced mushrooms -- drained 3 tablespoons chopped green onions 1/4 teaspoon dill weed Cook pasta according to package directions; drain. Combine all ingredients; mix well. Spoon into buttered 1-1/2 quart microwave safe dish. Microcook on medium high for 5 to 6 minutes or until thoroughly heated. Stir before serving. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
San Francisco Chicken
3 pounds chicken -- cut into serving pieces 1 cup water 1 green pepper -- cut into thin strips 1 onion -- cut into thin strips 1/2 teaspoon grated orange rind 1/2 cup orange juice 2 tablespoons sherry 2 tablespoons soy sauce 1/8 teaspoon ginger 1 tablespoon brown sugar 2 teaspoons margarine 1 tablespoon cornstarch 1/4 cup slivered almonds Place chicken on rack in a 4- or 6-quart Presto pressure cooker. Add water. Cover with green pepper, onion, and grated orange rind. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Meanwhile, prepare orange sauce by mixing together orange juice, sherry, soy sauce, ginger, brown sugar, margarine, and cornstarch. Cook over medium heat until thickened, while stirring constantly. Remove chicken and vegetables to heated platter. Spoon orange sauce over chicken and sprinkle with slivered almonds. May be garnished with orange slices. Source: "National Presto Industries" http://www.presto-net.com/index.html
Shrimp Monica
1/2 cup butter 5 whole green onions -- chopped 1 pound shrimp -- cleaned 2 whole cooked rotini or pasta shells 2 cups half-and-half 2 whole garlic -- minced 2 tablespoons horseradish 2 tablespoons Seafood Magic or Tom Cachere Seasoning Melt butter in skillet, add green onions. Sauté for a few minutes. Add shrimp; sauté. Add cooked pasta to mixture, stir. Add half and half, horseradish, garlic and optional seasoning. Stir well to mix. Let simmer 10 - 15 minutes until heated through. Option: Add wine to butter mixture; becomes Shrimp Cheré.
Shrimp Victoria
1/2 cup butter 1/2 cup dry white wine 1 onion -- chopped 2 pounds large shrimp or prawns -- cleaned and deveined 2 cups sour cream 2 whole garlic -- minced 2 tablespoons lemon juice 1 tablespoon salt 1 tablespoon white pepper 1 teaspoon cayenne pepper Melt butter in skillet, add onion and garlic. Sauté for a few minutes until onion is translucent. Add wine, lemon juice, salt, pepper, and cayenne. Let simmer 10 - 15 minutes until heated through. Add shrimp to the mixture and, stirring constantly, simmer for 2 - 5 more minutes or until shrimp is just cooked. It is very IMPORTANT that you DON'T OVERCOOK the shrimp! You can adjust the salt and pepper to taste by not adding the full amount at once. It is, however, supposed to have a bit of a bite. Serve over rice.
Sweet 'n Sour Chicken
1 3-pound chicken -- cut up 1 tablespoon vegetable oil or olive oil 1/2 cup sliced celery 1 green or red pepper -- cut into chunks 1 20-ounce can pineapple chunks -- drained and juice reserved 1 cup reserved pineapple juice (add water if necessary) 1/4 cup brown sugar 1/2 cup vinegar 2 tablespoons soy sauce 1 tablespoon catsup 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ground ginger 2 tablespoons cornstarch 2 tablespoons cold water
STEAMED RICE 1 cup long grain white rice 1 1/2 cups water 1 cup water Heat oil in a 4- or 6-quart Presto pressure cooker. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker; add celery and green pepper. Combine pineapple juice, brown sugar, vinegar, soy sauce, catsup, Worcestershire sauce, and ginger; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat. Pour sauce over chicken. Serve with rice. Steamed Rice: Combine rice and 1 1/2 cups water in metal bowl. (Use a 5-cup capacity bowl, 3 inches high or less, which will fit loosely into a 4- or 6-quart Presto pressure cooker.) Place 1 cup water, cooking rack, and bowl in Presto pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open pressure cooker and allow rice to steam, uncovered, 5 minutes. Makes 4 to 6 servings. Source: "National Presto Industries" http://www.presto-net.com/index.html
Tomato-Basil Sauce
1 tablespoon olive oil 2 medium shallots -- minced 4 medium tomatoes -- peeled, seeded, and coarsely chopped 1/2 cup heavy cream Salt Ground black pepper 1/2 cup loosely packed julienned basil leaves TO PREPARE: Heat oil in a medium saucepan. Add shallots; sauté until softened, about 2 minutes. Add tomatoes; simmer until tomato sauce thickens, about 10 minutes. Add cream; simmer until heated through, about 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste; cover and keep sauce warm. TO SERVE: Stir basil into the sauce. Spoon a portion of sauce onto each warm dinner plate. Place a salmon fillet or piece of fish or meat in each pool of sauce. Serve immediately. Source: "Cook's Magazine June 1990"
Veggie Fritters with Thai Peanut Sauce
1 cup all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 5 teaspoons vegetable oil 2/3 cup cold water 4 cups asparagus tips, broccoli or cauliflowerets, carrot sticks, peapods, zucchini slices, or mushrooms
THAI PEANUT SAUCE 2 tablespoons finely chopped onions 3/4 cup roasted shelled Virginia-type peanuts 1/4 cup shredded coconut 3/4 cup water 1/2 teaspoon garlic powder 2 teaspoons brown sugar 1/4 teaspoon cayenne (1/4 to 1/2 teaspoon) 2 tablespoons soy sauce 2 tablespoons lemon juice Combine flour, baking powder, and salt in bowl. Stir in oil and mix until a loose ball is formed. Add water gradually, mixing until a stiff batter is formed. Makes about 1-1/3 cups batter. Blanch asparagus, broccoli, cauliflower, and carrots (zucchini and mushrooms do not have to be blanched) by dipping them into boiling water for 1 minute; drain and cool under cold running water. Dry on paper towels. Dip vegetables into batter, allowing excess to drip off. Cook in a deep fryer 3 or 4 at a time, until they float in oil and desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all vegetables are cooked. ____________________ Thai Peanut Sauce: Put onions, peanuts, coconut, water, garlic powder, sugar, and cayenne in a blender container; blend until almost smooth. Pour into a small sauce pan. Cook and stir until mixture boils and thickens. May be served warm or cold. Makes about 1 cup Source: "National Presto Industries" http://www.presto-net.com/index.html
Very Veggie Pizza
8 ounces mushrooms 1 green or yellow bell pepper 1/4 small red onion 8 ounces Fontina cheese OR 8 ounces Provolone cheese 1 tablespoon olive oil or garlic flavored olive oil 1 16-ounce (12 inch) ready-made Italian bread/pizza shell 1/2 cup prepared chunky vegetable spaghetti sauce OR 1/2 cup pizza sauce Heat oven to 450ºF. Trim stems of mushrooms. Cut bell pepper lengthwise into quarters; discard stem and seeds. Fit Salad Shooter electric slicer-shredder with shredding cone and shred cheese into a small bowl. Stir-fry vegetables in oil in a large skillet over medium-high heat, 4 to 5 minutes or until mushrooms give up their liquid and liquid evaporates. Season vegetables with salt and pepper to taste, if desired. Place bread shell on baking sheet. Spread spaghetti sauce evenly over bread shell. Top with half the cheese, all of the vegetables, and then the remaining cheese. Bake 12 to 14 minutes or until cheese is melted and crust is golden brown. Cut into wedges. Source: "National Presto Industries" http://www.presto-net.com/index.html
Whitefish Almondine
1 pound Alaska cod OR 1 pound halibut, pollock, rockfish or sablefish fillets or steaks -- thawed 3 tablespoons butter or margarine 2 tablespoons dry white wine 1 tablespoon lemon juice 1/4 teaspoon salt Dash pepper 1/4 cup toasted slivered almonds 2 tablespoons minced parsley Hot rice (optional) Cut fish into serving sized pieces. In shallow microwave proof dish microwave butter at high 40 seconds or until melted. Stir in wine, lemon juice, salt and pepper. Arrange fish in dish; turn to coat with butter sauce. Cover with plastic wrap; microwave at medium 5 minutes. Remove plastic wrap; spoon sauce over fish. Rotate dish 1/4 turn; cover and microwave at medium 3 minutes longer or until fish flakes easily when tested with a fork. Stir almonds and parsley into sauce in bottom of dish. Cover and let stand 2 minutes. To serve, spoon sauce over each portion. Serve additional sauce over rice. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Zucchini Boats with Crabmeat
4 zucchini
FILLING 1 pinch chopped fresh parsley 1/2 small hot pepper 1/2 pound crabmeat 2 egg yolks 1 tablespoon grated Parmesan cheese 1 pinch fresh thyme Salt Pepper 1/4 cup olive oil PREPARATION: Halve the zucchini lengthwise. Scoop out seeds and some pulp from zucchini halves leaving a thin wall of flesh. After seeding the zucchini, divide each half into quarters to equal 8 boat shapes per zucchini. For the filling, chop the parsley. Seed and mince the chili pepper. In a large bowl, combine the crabmeat, egg yolks, cheese, thyme, parsley, and chili pepper. Season to taste with salt and pepper. Recipe can be made to this point 1 day ahead. COOKING AND SERVING: Heat the broiler. Fill zucchini boats with the crabmeat mixture and put on baking sheet. Brush with olive oil. Broil until heated through, about 10 minutes. Yields: 32 Source: "Cook's Magazine November 1987" |
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