Lemon -Mustard Vinaigrette
. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.
Ingredients
1 clove garlic, minced
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard (coarse or smooth)
½ teaspoon lemon zest
1/8 teaspoon salt
Freshly ground pepper to taste
1/3 cup extra-virgin olive oil or canola oil
Directions
Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.
Grilled Corn Soup
In this recipe, kernel-less cobs are cooked with milk—it's a great way to get every last bit of flavor from the corn.
Ingredients
Soup
3 cups whole milk
3 ears of fresh corn, grilled to char - then kernels cut from cobs, cobs broken in half and reserved
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 large carrot, peeled, thinly sliced
1 celery stalk, thinly sliced
1 garlic clove, pressed
2 cups water
2 large fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Ground white pepper
Garnish
1/3 cup fresh corn kernels cut from about 1/2 ear of corn
1 green onion, thinly sliced
Pinch of cayenne pepper
Crème fraîche*, stirred to loosen
Preparation
Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.
Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add 2 cups water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
Rewarm soup over medium heat. Divide among bowls. Sprinkle garnish over, drizzle with crème fraîche, and serve.
Shrimp and Grits
Ingredients
2 servings cooked grits
2 tablespoons olive oil
1/2 cup diced Cajun ham or smoky bacon
2 tablespoons diced tomato
2 tablespoons diced onion
2 tablespoons diced green peppers
20 medium to large shrimp, peeled and de-veined, with tails on
1 to 2 tablespoons white wine
1/2 cup cream
Shredded white cheddar cheese
Salt and pepper
Green onion tops, chopped
*Cook's Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute bacon but bulk up your seasonings, as tasso is very flavorful.
Directions
Cook grits according to package directions; set aside and keep warm.
Heat oil in a large skillet over medium-high heat. Add tasso and sauté until crisp. Add diced vegetables and sauté until onions are translucent. Add shrimp and sauté for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.
Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops.
use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.
Fried Green Tomatoes
Ingredients
1/4 stone-ground cornmeal
¾ c panko
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk or sour milk
1 egg
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
Directions
In a large bowl, combine the cornmeal,panko,, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the egg, then flour. then dip tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.
Southern-Fried Chicken
Ingredients
Buttermilk Marinade:
· 2 cup(s) buttermilk
· 1 tablespoon(s) Dijon mustard
· 1 1/2 teaspoon(s) salt
· 1 teaspoon(s) cayenne pepper
· 1 teaspoon(s) fresh-ground pepper
Fried Chicken:
· 1 (3 1/2-pound) chicken, cut into 8 pieces
· 2 cup(s) all-purpose flour
· 1 tablespoon(s) baking powder
· 1 tablespoon(s) garlic powder
· 5 cup(s) vegetable shortening
--------------------------------------------------------------------------------
Directions
1. Make the buttermilk marinade: Combine the buttermilk, mustard, 1 teaspoon salt, cayenne, and black pepper in a gallon-size sealable plastic bag or a large bowl with a tight-fitting lid. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.
2. Coat the chicken: Preheat oven to 150 degrees F. Whisk together flour, baking powder, garlic powder, and remaining salt in a 13-inch by 9-inch by 2-inch pan. Add chicken pieces, turn to coat, and let them sit for 10 minutes, turning occasionally to recoat with flour.
3. Fry the chicken: Heat the vegetable shortening in a 10-inch by 12-inch heavy-gauge skillet. Attach a deep-fry thermometer and, over medium-high heat, bring the shortening to 375 degrees F. Shake excess flour from the chicken and, in batches of four, fry the pieces until they begin to brown -- about 2 minutes on each side.
4. Reduce heat, lower oil temperature to about 325 degrees F, and continue to fry until chicken is cooked through and golden brown -- about 10 minutes on each side.
5. Transfer the chicken pieces to a wire rack set on a baking sheet and keep warm. Repeat, frying remaining chicken pieces. Serve warm or at room temperature.
Baked Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup cheese-its turned into crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the cheese it crumbs to coat. Top the macaroni with the crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
This blackened tilapia recipe is one of my favorite blackened fish recipes.
What I like most about Tilapia is that its ready available all year round, so I never have to go without the tasty flavorful fish.
For best results, I recommend that you use a cast iron skillet. If you don't have cast iron, any heavy bottom skillet will work.
Here is my recipe for Blackened Tilapia.
Recipe Ingredients
4 boneless Tilapia Fillets, 4 to 6 ounces each, 1/2 thick
1 stick melted butter
Blackened seasoning
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon ground dried thyme
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
Preparing the blackened seasoning is easy as pie, just combine and mix evenly all the ingredients including paprika, garlic powder, thyme, onion powder, cayenne pepper, basil, oregano and black pepper.
This is enough seasoning for a couple pieces of meat, so store your extra in an airtight container in a cool, dry place until ready for reuse.
1. Prepare your blackened seasoning and set aside. Heat your cast iron skillet over high heat for about 10 minutes until very hot. When ready the bottom of skillet will be ashy white.
2. Rinse tilapia fillets and pat dry with paper towels. Dip fillets one at a time in the melted butter ensuring both sides of fish are covered with butter. Remove from butter, and without sitting fish down sprinkle fish on both sides generously with seasoning, patting by hand. Repeat for the second piece of tilapia.
3. Place two pieces of tilapia into a cast iron skillet and cook for 4 to 6 minutes turning over once, halfway through cooking. Pour 1 teaspoon of melted butter over the top of the fillets initially and another on top of the fillets when you turn it over at the halfway point.
Special Notes: Be sure to wipe your cast iron skillet (caution its very hot) clean before cooking you second two pieces of Tilapia. Also, be sure your stove ventilation fan is working and in proper order, since blackening tends to create plenty of smoke.
Classic COLESLAW
* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice
Directions
Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.
Using regular blade on food processor, process remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.
Potato Salad
Ingredients
3 pounds potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh herbs
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Directions
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, herbsl, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Sunday, October 17, 2010
pasta gamberi, spinach and potato fritatta, panzanella salad
Pasta Gamberi
Ingredients
shrimp [shelled,cleaned and cut about 3/4" size pieces]the larger the shrimp, the less cleaning you will have to do.
garlic [minced]
butter to saute.
parsley [fine chop]
pasta cooked [al dente]
pinch of pepper flakes
salt and fresh ground pepper to taste.
splash of white wine
½ teaspoon basil pesto
Mascarpone cheese garnish
*chefs vegetables* blend
Directions
In a low to med. heat deep saute pan, put your butter ....add your garlic, vegetables and hot pepper...saute until garlic is soft – about a min...add wine, salt and pepper....add your shrimp...this will cook quickly....only about a min...or so....add your pasta and parsley....toss for another min....and serve......this is......off the charts....enjoy
Plating:
Pasta and veg on bottom – shrimp piled on top… garnish with a quenelle of mascarpone cheese… and a little basil chiffonade
SPINACH AND POTATO FRITTATA
Ingredients
• 3 tablespoons canola oil, divided
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 russet potato, thinly sliced
• 1/2 medium yellow onion, diced
• 2 teaspoons chopped garlic
• 10 0z sautéed spinach… ( in garlic and butter)
• 4 eggs plus one yolk
• 1 cup milk
• 1/2 cup shredded mozzarella/parmesan cheese blend
• Nonstick cooking spray
Directions
Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.
Plate with a little pesto cream - or red pepper coulis
Or BOTH!!
Panzanella or panmolle is an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. The dish is a bread salad popular in the summer months. It includes sliced bread and fresh tomatoes, flavored with basil, olive oil, and vinegar, often with salt and pepper
PANZANELLA
Ingredients
• 3 tablespoons good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 10 large basil leaves, coarsely chopped
• Mozzarella cheese sliced ( fresh)
• Salt and pepper
•
For the vinaigrette:
• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons Champagne or red wine vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber - pepper, red onion, basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. Serve with fresh mozzarella cheese
Plate in a lettuce cup…. Drizzle with a little olive oil or extra vinaigrette - and basil chiffonade ( parsley too)
ai Bistro Menu
For the Week of October 6th and 7th 2010
Appetizers
Florentine Frittata
Spinach, Potatoes and Eggs with parmesan cheese
**vegetarian
Soup
Roasted Garlic Potato – with basil oil
**vegetarian /vegan
Tuscan Panzanella Salad
Toasted bread, tomatoes, cucumbers, peppers, onions, basil and mozzarella
** can be ordered entree size
**vegetarian (vegan with out cheese)
Entrees
Mediterranean style Rosemary Lemon Chicken
With Chef’s Vegetables, grilled onion rice
with pan jus
Gamberi con Pasta Napolitana
Shrimp sautéed in a classic Italian buttered – Basil, Garlic sauce, served over pasta
tossed with chefs vegetables
** can be prepared as a vegetarian pasta dish with out shrimp
Sandwiches
Caponata alla Siciliana Panini - with Garlic French fries **vegetarian
Ingredients
shrimp [shelled,cleaned and cut about 3/4" size pieces]the larger the shrimp, the less cleaning you will have to do.
garlic [minced]
butter to saute.
parsley [fine chop]
pasta cooked [al dente]
pinch of pepper flakes
salt and fresh ground pepper to taste.
splash of white wine
½ teaspoon basil pesto
Mascarpone cheese garnish
*chefs vegetables* blend
Directions
In a low to med. heat deep saute pan, put your butter ....add your garlic, vegetables and hot pepper...saute until garlic is soft – about a min...add wine, salt and pepper....add your shrimp...this will cook quickly....only about a min...or so....add your pasta and parsley....toss for another min....and serve......this is......off the charts....enjoy
Plating:
Pasta and veg on bottom – shrimp piled on top… garnish with a quenelle of mascarpone cheese… and a little basil chiffonade
SPINACH AND POTATO FRITTATA
Ingredients
• 3 tablespoons canola oil, divided
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 russet potato, thinly sliced
• 1/2 medium yellow onion, diced
• 2 teaspoons chopped garlic
• 10 0z sautéed spinach… ( in garlic and butter)
• 4 eggs plus one yolk
• 1 cup milk
• 1/2 cup shredded mozzarella/parmesan cheese blend
• Nonstick cooking spray
Directions
Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.
Plate with a little pesto cream - or red pepper coulis
Or BOTH!!
Panzanella or panmolle is an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. The dish is a bread salad popular in the summer months. It includes sliced bread and fresh tomatoes, flavored with basil, olive oil, and vinegar, often with salt and pepper
PANZANELLA
Ingredients
• 3 tablespoons good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 10 large basil leaves, coarsely chopped
• Mozzarella cheese sliced ( fresh)
• Salt and pepper
•
For the vinaigrette:
• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons Champagne or red wine vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber - pepper, red onion, basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. Serve with fresh mozzarella cheese
Plate in a lettuce cup…. Drizzle with a little olive oil or extra vinaigrette - and basil chiffonade ( parsley too)
ai Bistro Menu
For the Week of October 6th and 7th 2010
Appetizers
Florentine Frittata
Spinach, Potatoes and Eggs with parmesan cheese
**vegetarian
Soup
Roasted Garlic Potato – with basil oil
**vegetarian /vegan
Tuscan Panzanella Salad
Toasted bread, tomatoes, cucumbers, peppers, onions, basil and mozzarella
** can be ordered entree size
**vegetarian (vegan with out cheese)
Entrees
Mediterranean style Rosemary Lemon Chicken
With Chef’s Vegetables, grilled onion rice
with pan jus
Gamberi con Pasta Napolitana
Shrimp sautéed in a classic Italian buttered – Basil, Garlic sauce, served over pasta
tossed with chefs vegetables
** can be prepared as a vegetarian pasta dish with out shrimp
Sandwiches
Caponata alla Siciliana Panini - with Garlic French fries **vegetarian
Seafood newburg, Schnitzel, kohlsuppe, cheddar beer dip, bratkartoffeln
Pork Schnitzel Recipe
INGREDIENTS
• boneless pork chops 1/2 inch thick
• flour
• seasoned salt (or just substitute plain salt)
• freshly ground black pepper
• egg, beaten
• milk
• fine dry bread crumbs or panko
• paprika
• chicken stock
• 1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
• 1/2 teaspoon salt
• 1/2 cup sour cream (full fat)
METHOD
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
3. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.
Kohlsuppe
Ingredients:
4 Slices Bacon, Thick, Diced
ham
4 Onions, Sliced
4 Carrots, Diced
2 Potatoes, Cubed
1 -2 Head Green Cabbage, shredded
10 c Chicken Stock Or Bouillon
6 Sprigs Parsley *
1 Bay Leaf *
GARNISH:
Buttered rye toast
Directions:
* The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.
In a 6-quart saucepan or pot, combine all ingreients except salt, pepper and cheese. Simmer partially covered for 1-1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup bowls and garnish with toast points
Bratkartoffeln (German Fries)
Ingredients
Makes eight 1-cup servings
5 lbs. unpeeled potatoes (don't use Baking Potatoes, as they are too flaky)
1 cup diced Bacon
1 cup diced yellow onion
1/2 cup vegetable oil
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons chopped parsley (optional)
Instructions:
Boil potatoes in their skin until just tender, but still firm (Do Not Overcook). Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.) Dice and gently sauté bacon in a large frying pan until golden brown. Remove crisp bacon and set aside. Add the diced onions to the bacon drippings in the pan. Sauté the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon. Do not drain any remaining bacon drippings in the pan. Add the vegetable oil to the bacon drippings and heat over medium-high. Add the cubed potatoes to the pan. Sprinkle with salt and pepper and sauté the potatoes until they begin to get a golden crust. Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes. Taste and add more salt and pepper, if desired. Place into a serving bowl. Garnish with chopped parsly and serve hot.
You may prepare the recipe a day ahead. To reheat, we suggest you place the prepared recipe (less the parsley) in a covered ovenproof dish and reheat in a 350 degree oven for 30 minutes or until heated through. Garnish with parsley and serve.
Cheddar Cheese-Beer Dip
1 eight-ounce package cream cheese, softened to room temperature
1/2 cup cheddar cheese, grated
1/2 cup beer
1 teaspoon minced onions
dash garlic salt
dash paprika
Blend first three ingredients in bowl. Add onions and garlic salt (I have made this with one minced garlic clove) and blend again. Sprinkle top with paprika.
There are numerous variations to this. A teaspoon of mayo or sourcream to thin if necessary
Red Onion Marmalade
Ingredients
Makes 1 cup.
• 4 whole cloves
• 6 black peppercorns
• 4 allspice berries
• 1 fresh bay leaf
• 1 cup chopped red onion
• 1/2 cup red wine
• 1/2 cup red-wine vinegar
• 1/4 cup light-brown sugar Directions
1. Wrap cloves, peppercorns, allspice, and bay leaf in a small piece of cheesecloth and tie with kitchen twine to enclose.
2. Place onion, wine, vinegar, and sugar in a small saucepan; stir to combine. Add spice sachet and cover saucepan. Place over medium heat and simmer until onions are translucent and liquid is syrupy, about 30 minutes.
3. Remove saucepan from heat, discard spice sachet, and let cool slightly before serving.
Creamy Dill Dressing
• 1 1/4 cups mayonnaise
• 1/2 cup sour cream
• 1/3 cup chopped fresh dill
• 1/3 cupmilk
• 3 tablespoons fresh lemon juice
• 4 teaspoons grated onions
• 3 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
Directions:
Prep Time: 5 mins
Total Time: 5 mins
1. 1 Whisk mayonnaise and sour cream in medium bowl until smooth; stir in remaining ingredients; season to taste.
2. 2 cover and chill 1 hour to blend flavours.
Seafood Newburg
Ingredients:
• 5 tablespoons butter
• 2 rounded tablespoons flour
• 2 cups milk
• 1 cup heavy cream
• ¼ cup dry sherry (eyeball it)
• ¼ teaspoon sweet paprika (eyeball it)
• 1/8 teaspoon freshly grated or ground nutmeg (eyeball it)
• Salt and freshly ground pepper
• 1 teaspoon Old Bay or other seafood seasoning
• 1 tablespoon oil
• 20 blades fresh chives, cut into 1-inch pieces
Directions:
1. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and cream and heat through, about 10 minutes. Lower the heat and stir in the sherry, paprika and nutmeg; season with salt and pepper. Cook, stirring, until thick enough to coat the back of a spoon, about 15 minutes.
2. Preheat the broiler. Season the scallops, shrimp and crab with salt and pepper. Season the crab with the Old Bay. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over high heat. Add the scallops and cook, turning once, until browned on each side, 4 to 6 minutes; transfer to a plate. Add the shrimp to the skillet and cook for 3 minutes on each side. Add the crab for the last 3 minutes of cooking and heat through. Return the scallops to the pan, pour the sauce evenly over the seafood and remove from the heat.
ai Bistro Menu
oktoberfest
for the week of.....October 12, 13, and 14 2010
Appetizer
Bavarian Pretzel
Salted fresh pretzel with cheddar beer dip and mustard
Soup
Kolhsuppe
German cabbage soup, with ham and bacon
Potato Pancakes - with cucumber salad
crispy potato pancakes - served next to a cucumber and mixed green salad with a creamy dill dressing: accompanied by red onion marmalade
Entrees
Schnitzel
Tradtional style pork schnitzel -- topped with a dill- sour cream sauce
With Chef’s Vegetables and Bratkartoffeln (German Fries)
Seafood newburg
medley of seafood in a creamy sherry spiked sauce - served nestled
in a ring of whipped potatoes
INGREDIENTS
• boneless pork chops 1/2 inch thick
• flour
• seasoned salt (or just substitute plain salt)
• freshly ground black pepper
• egg, beaten
• milk
• fine dry bread crumbs or panko
• paprika
• chicken stock
• 1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
• 1/2 teaspoon salt
• 1/2 cup sour cream (full fat)
METHOD
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
3. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.
Kohlsuppe
Ingredients:
4 Slices Bacon, Thick, Diced
ham
4 Onions, Sliced
4 Carrots, Diced
2 Potatoes, Cubed
1 -2 Head Green Cabbage, shredded
10 c Chicken Stock Or Bouillon
6 Sprigs Parsley *
1 Bay Leaf *
GARNISH:
Buttered rye toast
Directions:
* The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.
In a 6-quart saucepan or pot, combine all ingreients except salt, pepper and cheese. Simmer partially covered for 1-1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup bowls and garnish with toast points
Bratkartoffeln (German Fries)
Ingredients
Makes eight 1-cup servings
5 lbs. unpeeled potatoes (don't use Baking Potatoes, as they are too flaky)
1 cup diced Bacon
1 cup diced yellow onion
1/2 cup vegetable oil
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons chopped parsley (optional)
Instructions:
Boil potatoes in their skin until just tender, but still firm (Do Not Overcook). Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.) Dice and gently sauté bacon in a large frying pan until golden brown. Remove crisp bacon and set aside. Add the diced onions to the bacon drippings in the pan. Sauté the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon. Do not drain any remaining bacon drippings in the pan. Add the vegetable oil to the bacon drippings and heat over medium-high. Add the cubed potatoes to the pan. Sprinkle with salt and pepper and sauté the potatoes until they begin to get a golden crust. Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes. Taste and add more salt and pepper, if desired. Place into a serving bowl. Garnish with chopped parsly and serve hot.
You may prepare the recipe a day ahead. To reheat, we suggest you place the prepared recipe (less the parsley) in a covered ovenproof dish and reheat in a 350 degree oven for 30 minutes or until heated through. Garnish with parsley and serve.
Cheddar Cheese-Beer Dip
1 eight-ounce package cream cheese, softened to room temperature
1/2 cup cheddar cheese, grated
1/2 cup beer
1 teaspoon minced onions
dash garlic salt
dash paprika
Blend first three ingredients in bowl. Add onions and garlic salt (I have made this with one minced garlic clove) and blend again. Sprinkle top with paprika.
There are numerous variations to this. A teaspoon of mayo or sourcream to thin if necessary
Red Onion Marmalade
Ingredients
Makes 1 cup.
• 4 whole cloves
• 6 black peppercorns
• 4 allspice berries
• 1 fresh bay leaf
• 1 cup chopped red onion
• 1/2 cup red wine
• 1/2 cup red-wine vinegar
• 1/4 cup light-brown sugar Directions
1. Wrap cloves, peppercorns, allspice, and bay leaf in a small piece of cheesecloth and tie with kitchen twine to enclose.
2. Place onion, wine, vinegar, and sugar in a small saucepan; stir to combine. Add spice sachet and cover saucepan. Place over medium heat and simmer until onions are translucent and liquid is syrupy, about 30 minutes.
3. Remove saucepan from heat, discard spice sachet, and let cool slightly before serving.
Creamy Dill Dressing
• 1 1/4 cups mayonnaise
• 1/2 cup sour cream
• 1/3 cup chopped fresh dill
• 1/3 cupmilk
• 3 tablespoons fresh lemon juice
• 4 teaspoons grated onions
• 3 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
Directions:
Prep Time: 5 mins
Total Time: 5 mins
1. 1 Whisk mayonnaise and sour cream in medium bowl until smooth; stir in remaining ingredients; season to taste.
2. 2 cover and chill 1 hour to blend flavours.
Seafood Newburg
Ingredients:
• 5 tablespoons butter
• 2 rounded tablespoons flour
• 2 cups milk
• 1 cup heavy cream
• ¼ cup dry sherry (eyeball it)
• ¼ teaspoon sweet paprika (eyeball it)
• 1/8 teaspoon freshly grated or ground nutmeg (eyeball it)
• Salt and freshly ground pepper
• 1 teaspoon Old Bay or other seafood seasoning
• 1 tablespoon oil
• 20 blades fresh chives, cut into 1-inch pieces
Directions:
1. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and cream and heat through, about 10 minutes. Lower the heat and stir in the sherry, paprika and nutmeg; season with salt and pepper. Cook, stirring, until thick enough to coat the back of a spoon, about 15 minutes.
2. Preheat the broiler. Season the scallops, shrimp and crab with salt and pepper. Season the crab with the Old Bay. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over high heat. Add the scallops and cook, turning once, until browned on each side, 4 to 6 minutes; transfer to a plate. Add the shrimp to the skillet and cook for 3 minutes on each side. Add the crab for the last 3 minutes of cooking and heat through. Return the scallops to the pan, pour the sauce evenly over the seafood and remove from the heat.
ai Bistro Menu
oktoberfest
for the week of.....October 12, 13, and 14 2010
Appetizer
Bavarian Pretzel
Salted fresh pretzel with cheddar beer dip and mustard
Soup
Kolhsuppe
German cabbage soup, with ham and bacon
Potato Pancakes - with cucumber salad
crispy potato pancakes - served next to a cucumber and mixed green salad with a creamy dill dressing: accompanied by red onion marmalade
Entrees
Schnitzel
Tradtional style pork schnitzel -- topped with a dill- sour cream sauce
With Chef’s Vegetables and Bratkartoffeln (German Fries)
Seafood newburg
medley of seafood in a creamy sherry spiked sauce - served nestled
in a ring of whipped potatoes
ai Bistro recipies....
Im going to start posting the recipies we use for the dishes in the bistro here on my blog.... since i am the chef in the back of the house now - i want to start cataloging all the menus and recipies here for all of you to cook at home :)
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