Post by Donald M Groden on Apr 22, 2013 17:41:50 GMT -5
Dish's Green Goddess Dressing
Scant 1/2 cup coarsely chopped fresh parsley (1/4 bunch)
1 cup chopped basil (1 ounce)
1/2 cup chopped fresh chives (1 ounce)
1/2 pound fresh spinach leaves
1 tablespoon apple cider vinegar, more to taste
3 cups mayonnaise
2 1/4 teaspoons Dijon mustard, more to taste
1 teaspoon salt, more to taste
3/4 teaspoon white pepper, more to taste
3/4 teaspoon fresh lemon juice, more to taste
In a blender, pulse together the parsley, basil, chives and spinach
along with the cider vinegar. Remove the mixture to a large bowl
and whisk in the mayonnaise, mustard, salt, pepper and lemon juice.
Taste and adjust the flavorings and seasonings as desired. This
makes a generous 3 cups of dressing, which will keep, covered and
refrigerated, up to 1 week.
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Grilled Lamb Chops
==================
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic,
rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in
olive oil and pulse into a paste. Rub the paste on both sides of
the lamb chops and let them marinate for at least 1 hour in the
refrigerator. Remove from refrigerator and allow the chops to come
to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the
chops and sear for about 2 minutes. Flip the chops over and cook
for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
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The Cheesecake Factory Shrimp Creole
1 Tbl. Vegetable Oil
4 oz. Red and Yellow Peppers, diced 1/2"
2 oz. Yellow Onions, diced 1/4"
1 oz. Celery, minced
1/2 oz. Green Bell Peppers, 1/4"chopped
2 tsp. Garlic, minced
10 oz. Shrimp (medium), deveined, tail-off
1 tsp. Cajun Spice Blend
2 tsp. Rice Flour
4 oz. Roma Tomatoes, peeled, seeded, diced 1/2"
8 oz. Spicy Broth ( see below)
4 oz. Tasso Sauce (optional)
1 oz. Green Onions, chopped 1/4"
8 oz. Steamed White Rice
2 tsp. Parsley, fresh, chopped
Place the shrimp into a small mixing bowl. Sprinkle the blackening
spice and rice flour over the shrimp, tossing together until the
shrimp are evenly coated with the spicy flour. Cover the bowl and
set aside under refrigeration until needed.
Heat the vegetable oil in a non-stick sauté pan set over
medium-high heat. Add the vegetables into the pan and cook until
the vegetables are tender and well caramelized.
Add the garlic to the pan, stirring quickly to avoid burning. Add
the shrimp and tomatoes into the pan. Stir the ingredients
together until evenly combined.
Ladle the spicy broth and tasso sauce into the pan, gently stirring
and tossing to incorporate. Continue to cook for approximately 2
minutes or until the sauce has thickened slightly and all of the
ingredients are heated through. Toss together once or twice while
cooking so that all of the ingredients cook evenly.
Add the green onions into the pan, stirring gently together until
evenly combined. Continue to cook the ingredients for another 5-10
seconds or until the shrimp are done.
Pour the shrimp creole into the serving bowls. Place the white
rice into the center area of the bowl on top of the shrimp creole.
Garnish each bowl of shrimp creole with a sprinkle of chopped
parsley.
Serves 2
Spicy Shrimp Broth
1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 tablespoon dry crushed red pepper
1/2 cup dry dry white wine
2 roma tomatoes, chopped reserve juice
4 ounces seafood stock
shrimp shells and tails
Heat the oil in a large skillet over med. heat.
Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, about 1 minute.
Add the wine and shrimp shells, then bring to a boil.
Add tomatoes and stock, lower to simmer. Simmer until tomatoes break down and flavors blend, about 10 minutes.
Strain and serve.
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Mango, Craisins & Tomato Salsa over Grouper
Mango, Craisins & Tomato Salsa
Ingredients
1 1/2 cups mangos (ripened)
1 1/2 cups Italian plum tomatoes, washed
1/4 cup Craisins
1/2 cup green onions (white & green - ¼ inch dice)
2 cloves garlic, minced
1 ea. Jalapenos, thinly sliced – seeds removed
1/4 cup fresh lime juice
2 tbsp. Honey
1/2 cup fresh cilantro, chopped
Salt and pepper, to taste
1/2 tsp Cholula hot sauce
2 tsp. Chili powder
Directions
Prepare the Mango- peel the mango and remove the meat from the seed-cut the mango into ¼ in. Dice then place in a stainless steel bowl.
Cut the plum tomatoes into ¼ in. Dice and place into stainless steel bowl with the diced mango.
Add the green onions, garlic, jalapenos (1 or 2, depending on how hot you like it), lime juice, cilantro, salt, pepper, Cholula Sauce, Craisins, honey and chili powder.
GROUPER
Ingredients
(6) 7 oz. Pieces grouper
Directions
Season Grouper and char grill on a lightly oiled grill grate. After 5 minutes, turn fish over. Continue to grill for 5 minutes or until fish is cooked.
Place on a serving plate and top with Mango Salsa
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Stuffed Chicken Breasts
=======================
3 tablespoons extra virgin olive oil
1/4 cup raisins
1/4 cup pine nuts
1 tablespoon minced garlic
1 pound fresh spinach leaves
Salt and freshly ground black pepper
1/4 cup panko (Japanese bread crumbs), optional
4 boneless chicken breasts (about 1 1/2 pounds)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Preheat oven to 350F. Cut six 8-inch pieces of butcher twine. Put
2 tablespoons olive oil in a large ovenproof skillet over medium-high
heat. When hot, add raisins, pine nuts and garlic, and cook for about
30 seconds; add spinach, sprinkle with salt and pepper, and cook,
stirring constantly, until wilted and fairly dry, about 10 minutes.
Remove and roughly chop; stir in panko, if you like. Set skillet
aside.
Spread out two chicken breasts on a work surface so that the sides
where the bones were face up. Flatten them a bit with your palm, a
rolling pin or the bottom of a pot. Place stuffing on top, then top
with remaining breasts, end to end, the thick side of the top breast
on the thin side of the bottom one, so the "sandwich" is of fairly
even thickness. Tie each stuffed breast in three places with twine.
Sprinkle all sides with salt and pepper. Use remaining tablespoon
of olive oil to brown chicken in skillet used for spinach. Transfer
to oven and bake, turning once, until chicken is cooked through and
opaque, 25 to 30 minutes.
Remove chicken from skillet and tent with foil. Set skillet over
medium heat and add vinegar, mustard and 2 tablespoons water. Cook,
stirring frequently, until sauce is a thin syrup. Add a few more
grinds of black pepper. Remove string from chicken and slice cross-
wise into thin or thick pieces. Serve with a spoonful of sauce
drizzled over all
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Scant 1/2 cup coarsely chopped fresh parsley (1/4 bunch)
1 cup chopped basil (1 ounce)
1/2 cup chopped fresh chives (1 ounce)
1/2 pound fresh spinach leaves
1 tablespoon apple cider vinegar, more to taste
3 cups mayonnaise
2 1/4 teaspoons Dijon mustard, more to taste
1 teaspoon salt, more to taste
3/4 teaspoon white pepper, more to taste
3/4 teaspoon fresh lemon juice, more to taste
In a blender, pulse together the parsley, basil, chives and spinach
along with the cider vinegar. Remove the mixture to a large bowl
and whisk in the mayonnaise, mustard, salt, pepper and lemon juice.
Taste and adjust the flavorings and seasonings as desired. This
makes a generous 3 cups of dressing, which will keep, covered and
refrigerated, up to 1 week.
__________________________________________________
Grilled Lamb Chops
==================
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic,
rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in
olive oil and pulse into a paste. Rub the paste on both sides of
the lamb chops and let them marinate for at least 1 hour in the
refrigerator. Remove from refrigerator and allow the chops to come
to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the
chops and sear for about 2 minutes. Flip the chops over and cook
for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
___________________________________________________
The Cheesecake Factory Shrimp Creole
1 Tbl. Vegetable Oil
4 oz. Red and Yellow Peppers, diced 1/2"
2 oz. Yellow Onions, diced 1/4"
1 oz. Celery, minced
1/2 oz. Green Bell Peppers, 1/4"chopped
2 tsp. Garlic, minced
10 oz. Shrimp (medium), deveined, tail-off
1 tsp. Cajun Spice Blend
2 tsp. Rice Flour
4 oz. Roma Tomatoes, peeled, seeded, diced 1/2"
8 oz. Spicy Broth ( see below)
4 oz. Tasso Sauce (optional)
1 oz. Green Onions, chopped 1/4"
8 oz. Steamed White Rice
2 tsp. Parsley, fresh, chopped
Place the shrimp into a small mixing bowl. Sprinkle the blackening
spice and rice flour over the shrimp, tossing together until the
shrimp are evenly coated with the spicy flour. Cover the bowl and
set aside under refrigeration until needed.
Heat the vegetable oil in a non-stick sauté pan set over
medium-high heat. Add the vegetables into the pan and cook until
the vegetables are tender and well caramelized.
Add the garlic to the pan, stirring quickly to avoid burning. Add
the shrimp and tomatoes into the pan. Stir the ingredients
together until evenly combined.
Ladle the spicy broth and tasso sauce into the pan, gently stirring
and tossing to incorporate. Continue to cook for approximately 2
minutes or until the sauce has thickened slightly and all of the
ingredients are heated through. Toss together once or twice while
cooking so that all of the ingredients cook evenly.
Add the green onions into the pan, stirring gently together until
evenly combined. Continue to cook the ingredients for another 5-10
seconds or until the shrimp are done.
Pour the shrimp creole into the serving bowls. Place the white
rice into the center area of the bowl on top of the shrimp creole.
Garnish each bowl of shrimp creole with a sprinkle of chopped
parsley.
Serves 2
Spicy Shrimp Broth
1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 tablespoon dry crushed red pepper
1/2 cup dry dry white wine
2 roma tomatoes, chopped reserve juice
4 ounces seafood stock
shrimp shells and tails
Heat the oil in a large skillet over med. heat.
Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, about 1 minute.
Add the wine and shrimp shells, then bring to a boil.
Add tomatoes and stock, lower to simmer. Simmer until tomatoes break down and flavors blend, about 10 minutes.
Strain and serve.
_________________________________________________
Mango, Craisins & Tomato Salsa over Grouper
Mango, Craisins & Tomato Salsa
Ingredients
1 1/2 cups mangos (ripened)
1 1/2 cups Italian plum tomatoes, washed
1/4 cup Craisins
1/2 cup green onions (white & green - ¼ inch dice)
2 cloves garlic, minced
1 ea. Jalapenos, thinly sliced – seeds removed
1/4 cup fresh lime juice
2 tbsp. Honey
1/2 cup fresh cilantro, chopped
Salt and pepper, to taste
1/2 tsp Cholula hot sauce
2 tsp. Chili powder
Directions
Prepare the Mango- peel the mango and remove the meat from the seed-cut the mango into ¼ in. Dice then place in a stainless steel bowl.
Cut the plum tomatoes into ¼ in. Dice and place into stainless steel bowl with the diced mango.
Add the green onions, garlic, jalapenos (1 or 2, depending on how hot you like it), lime juice, cilantro, salt, pepper, Cholula Sauce, Craisins, honey and chili powder.
GROUPER
Ingredients
(6) 7 oz. Pieces grouper
Directions
Season Grouper and char grill on a lightly oiled grill grate. After 5 minutes, turn fish over. Continue to grill for 5 minutes or until fish is cooked.
Place on a serving plate and top with Mango Salsa
______________________________________________________
Stuffed Chicken Breasts
=======================
3 tablespoons extra virgin olive oil
1/4 cup raisins
1/4 cup pine nuts
1 tablespoon minced garlic
1 pound fresh spinach leaves
Salt and freshly ground black pepper
1/4 cup panko (Japanese bread crumbs), optional
4 boneless chicken breasts (about 1 1/2 pounds)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Preheat oven to 350F. Cut six 8-inch pieces of butcher twine. Put
2 tablespoons olive oil in a large ovenproof skillet over medium-high
heat. When hot, add raisins, pine nuts and garlic, and cook for about
30 seconds; add spinach, sprinkle with salt and pepper, and cook,
stirring constantly, until wilted and fairly dry, about 10 minutes.
Remove and roughly chop; stir in panko, if you like. Set skillet
aside.
Spread out two chicken breasts on a work surface so that the sides
where the bones were face up. Flatten them a bit with your palm, a
rolling pin or the bottom of a pot. Place stuffing on top, then top
with remaining breasts, end to end, the thick side of the top breast
on the thin side of the bottom one, so the "sandwich" is of fairly
even thickness. Tie each stuffed breast in three places with twine.
Sprinkle all sides with salt and pepper. Use remaining tablespoon
of olive oil to brown chicken in skillet used for spinach. Transfer
to oven and bake, turning once, until chicken is cooked through and
opaque, 25 to 30 minutes.
Remove chicken from skillet and tent with foil. Set skillet over
medium heat and add vinegar, mustard and 2 tablespoons water. Cook,
stirring frequently, until sauce is a thin syrup. Add a few more
grinds of black pepper. Remove string from chicken and slice cross-
wise into thin or thick pieces. Serve with a spoonful of sauce
drizzled over all
_______________________________________________________
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