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Recipes
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Salmon Croquettes from the September 8th show
1
small can good quality red salmon
1
small onion diced
1
large egg
1/4
cup matzo meal, or cracker meal
salt
and pepper to taste
Combine
all ingredients and form three patties. Brown in oil for 10 minutes.
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Bacon-Wrapped Medallions of Albacore- Giordano's-
September
22 show
Ingredients:
4 8 oz
albacore steaks (1-1 1/2 inches thick)
1
pound bacon
1/3
stick butter
1/2
cup soy sauce
2 Tbs.
lemon juice
1 Tbs.
grated fresh ginger
1 tsp.
garlic
2 Tbs.
brown sugar
dash
of fresh ground pepper
Directions:
Rinse and
dry the steaks. Wrap two strips of bacon around each
medallion
and secure with toothpicks. Place fish into a glass dish and set aside. Mix
remaining ingredients in a glass cup and microwave one minute: let stand
one minute. Pour half the mixture on the fish and let marinate 15 minutes.
Lightly oil a hot, clean grill. Barbecue steaks, approximately 6 minutes on
the first side. Drizzle with remaining marinade
and cook
four minutes on the second side. Serves 4.
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Pina Colada Ice Cream from the October 6th Show
1
quart good quality vanilla ice cream
1 6 oz
can frozen pineapple juice
1/2
juice can of rum
1 can
coconut milk
Combine
all ingredients in the blender and refreeze.
Chef Bob Winick's
Banana Fosters
1
sliced banana
pinch nutmeg
2
pinches cinnamon
1
tablespoon unsalted butter
1 shot
dark rum
2
tablespoons honey
2
tablespoons brown sugar
Sauté
Bananas and spices in butter. Add the rum and let it flame. When the flame
dies down, add the sugar and honey. Serve over Brenda's Pina Colada Ice
Cream.
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Smoky Collard Greens-October 13 show
1/2
cup vegetable oil
1
large onion
2
cloves minced garlic
1 tbs.
white pepper
1 tsp.
cayenne
1 tbs.
brown sugar
1 tsp.
liquid smoke
2 tbs.
vinegar
4 1/2
pounds collard greens, washed trimmed and drained
2 tbs.
hot pepper sauce.
Preheat
the oil, sauté onion with the garlic, pepper, and sugar.
Add greens
and 2 cups water and cover until tender. After 1 hour add liquid smoke and cook
another half hour. Adjust seasonings, and add the hot pepper sauce to
taste.
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Topping for Pancakes-October 20th show
1
chopped apple
1/4
cup chopped pecans
1 tsp.
cinnamon
1/4
cup maple syrup
1 tbs.
butter
Combine
all ingredients and heat thoroughly. Pour over pancakes
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Apricot French Toast from October 27th Show
2 eggs
3/4
cup apricot nectar
1/4
tsp. salt
3 cups
crushed corn flakes to make 1 cup
8
slices firm French bread
Mix
eggs, nectar and salt. Dip bread into egg mixture and then into cornflake
crumbs. Using a total of 1/4 cup butter, heat one
tablespoon
at a time in a frying pan. Fry over medium heat until lightly browned. Turn
to brown other side. Serve with maple syrup or apricot jam.
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Chef Robert Mayfield's Creme Caramel-Windows
on the
Water
1
quart heavy cream
1
vanilla bean
12 egg
yolks
1/2
lb. sugar
Bring
the cream and vanilla bean to a boil.
Add a
little cream to the egg yolks to temper and then combine all of the yolks
and cream. Chill overnight. The next day pour into ramekins. Top each with
a teaspoon of sugar and caramelize with a torch.
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Barbecued Beets from November 3rd show
Scrub
2 golden or red or chiogga beets to remove dirt and hairy
part. Rub with
olive oil. Wrap in aluminum foil including a clove of crushed
garlic in
each. Bbq till tender. Baste with bbq sauce if desired for final
minutes of
cooking.
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Barocco's Bread Pudding from November 10th Show
Day-old
1 1/2 pound Italian bread, crusts removed, cut into 1/2 inch
slices
4 cups
milk
3 Tbs.
sugar
1 Tbs.
ground cloves
1 1/2
cups raisins
1/2
cup dark rum
6
large egg yolks
1/2
cup sugar
1 1/2
cups cream
1 1/2
tsp. vanilla extract
Directions:
Butter a 13 by 9 inch pan. Heat the milk and spices, and
add the
raisins and rum. In a large bowl, beat the egg yolks with the 1/2
cup sugar,
cream, vanilla. Preheat oven to 350 degrees. Put 1/3 of bread
in the pan,
and top with 1/3 of milk and egg mix. Repeat alternating bread
and milk
until all are used up. Bake 50 minutes until golden brown.
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Spiced Pecans from November 17th show
1/4
cup sugar
1 tsp.
kosher or coarse sea salt
1/2
tsp. freshly ground black pepper
1 cup
(4 oz.) pecan halves
Combine
the sugar and spices. Heat a sauce pan until hot enough to
vaporize
water. Add the pecans and sauté one minute. Add half of the
sugar and
spices mix and cook one minute until the sugar melts. Add the
remaining
sugar mixture and turn out onto a jelly-roll pan to cool
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Liptauer Canapés from November 24th show
6
slices white bread, crusts removed and cut into quarters
3 oz.
cream cheese, room temperature
1
small onion, grated
1 egg
yolk
1 tbs.
caraway seeds.
Combine
the cheese, onion and egg. Spread on the bread slices, and
top with
caraway seeds. Bake in a 350 degree oven for 10-15 minutes until
puffy and
brown.
Keep warm in
oven, if necessary.
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Gretchen LeMiere's Peanut Sauce
1 tbs.
chopped garlic
1 tbs.
chopped ginger
1 tsp.
sesame oil
1
tsp.Vietnamese chili paste
1/4
cup chopped cilantro
1 cup
coconut milk
1 cup
smooth peanut butter
dash
of soy sauce to taste.
Blend everything
in food processor or whisk by hand. Great over noodles!
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