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Recipes Page 5

Recipes

July 20th-Phoenix Catering: Brian Herring's Blue Cheese and Potato Salad

Ingredients:
2 quarts cooked, cubed potatoes (waxy type, red, or Yukon gold)
2/3 cup diced celery
1/2 cup diced green onion
3/4 cups cooked crisp bacon, crumbled
1 cup Bleu cheese dressing (bottled from the refrigerated section or your own)
1/4 cup Bleu Cheese crumbles
Mix thoroughly and chill

Smoked Salmon and Bowtie Pasta Salad

2 quarts Bowtie pasta dropped into boiling water and cooked all dente.
Cool immediately by draining and running cold tap water over.

Toss with the following ingredients
5 Tbs. salad oil
2/3 cup capers
3 Tbs. caper juice
1 Tbs. lemon juice
3 Tbs. Oriental lemon sauce
8 oz. Smoked Salmon, flaked
2/3 cup sliced green onions
1/2 cup finely diced red bell peppers
2 Tbs. chopped fresh dill weed
3 large tomates, seeded and diced
1 tsp. Knorr seasoning
1 tsp. black pepper

Mark Padgett's Artichoke and Pesto Pockets-August 3 show

2 cans Pillsbury crescent dough
1 can marinated artichoke hearts
1 jar pesto sauce
1 jar Sundried tomato pesto
Parmesan or Romano Cheese
Garlic Salt

Drain the artichoke hearts. Preheat oven according to package directions. On a cookie sheet, separate dough and slice each triangle lengthwise, so you have two slender long triangles. Brush pesto on dough from tip to tip, and place on a baking sheet. Roll up an artichoke heart in the dough sprinkle with cheese,garlic salt and bake according to package directions.

Mark's Olive Cheese Balls

4 oz grated Cheddar cheese
2 tbs. softened butter
1/2 cup flour
dash cayenne
25 olives-green or black, pitted

Mix cheese and butter, Add flour and cayenne. Coat olives. Bake at 400 degrees 12-15 minutes. Makes 25

Gary Eberle's Paella-August 10th show

1/4 cup olive oil
1/2 pound boneless chicnekn cut into bite size pieces
1 large onion
1/4 cup water
2 cups uncooked rice
3 chopped garlic cloves
24 oz can of chopped tomatoes with juice
1 Tbs. salt
1/2 Tbs. chicken bouillon
1 Tbs. paprika
3/4 tsp. pepper
1/4 tsp. saffron
1 tsp crushed pepper (less to taste)
1 1/2 lb. cleaned deveined shrimp
1 1/2 lb. sea scallops
1 1/2 lb. sausage: beef, pork, or combination
24 oz. artichoke hearts, quartered
16 oz. frozen peas
1 small jar pimientos or roasted red peppers
1 large can of large pitted black olives
1 cup Cabernet sauvignon

Directions: Heat oil in large stock pot. Cook chicken in oil 10 minutes and remove from pan. Cook onion and garlic in oil until onion is translucent. Stir in water, wine, tomato, bouillon and spices. Heat to boiling. Add chicken, shrimp, scallops and sausage. Simmer 10 minutes. Add more wine or water as needed.
While other ingredients are cooking, cook rice separately.
Stir in peas and artichokes into meat mixture. Add about 3/4 of rice and simmer five minutes. Add more rice
if you like it drier. Garnish with pimientos and black olives. Serves 10-12.

Gary's Pasta Carbonara

1 lb. linguini or spaghetti pasta
4 minced garlic cloves
3 eggs
2 oz. grated parmesan and 1 oz grated romano cheese, or 3 oz grated Permsan
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. red pepper flakes
1/4 cup olive oil
1/2 lnb. thick bacon cut into strips
1/2 cup white wine

Whisk garlic, eggs, cheese, herbs, and pepper into small bowl. Fry bacon in olive oil while pasta is boiling.
When bacon is crisp, add white wine to deglaze. Put cooked pasta in bowl, toss with egg mixture. Add bacon and stir. Serve immediately with bread, butter, and Eberle Estate Cabernet Sauvignon.

All About Albacore-August 24th show

Sean Devine's "Squaw Candy" Albacore Brine

1 box brown sugar
3 heaping Tbs. each:salt, pepper, chili powder, onion powder, garlic powder
1-3 Tbs. cayenne, depending on degree of spice you like
Mix dry powder well, and coat fish completely. Put in refrigerator for at least 24 hours. For big pieces, smoke 12 hours, small pieces 4-6 hours.

Additional Brine recipes from Sean Devine:
Per gallon of water: 3/4 cup Kosher Salt; 1/2 cup Turbinado Sugar, 1/2 cup Brown Sugar; 2 Tsp. onion powder, 2 Tsp. garlic poweder; 3/4 cup Yoshida Gourmet Sauce; 1 tsp. Worscestershire sauce; 4 cloves minced garlic, 2 inches peeled and minced fresh ginger.

Harley's smoked tuna
Ratio of brown sugar to salt is about 8-1. Add chili powder to taste, coarse ground black pepper and garlic powder. Add 2 Tbs. teriyaki sauce. Add orange juice to make a thick paste. Put in a vacuum seal bag with the tuna loins and turn 2-3 times daily for 2-3 days. The strips will be leathery when cured. Take them out of the brine, and don't rinse. Sprinkle both sides with black pepper and smoke.

Giovanni's Fish Market Special Marinade:
1 cup sake; 1 cup soy sauce; 2 Tbs. brown sugar, 2 Tbs. fresh ginger-marinate overnight.

Grilled Swordfish Verde with Avocado Mayonnaise from Giovanni's Fish Market

The Verde on the swordfish comes from the cilantro and chili marinade, and avocado mayonnaise.
1 cup thinly sliced greeen onions
3/4 cup, packed, cilantro leaves
3 Tbs. extra virgin olive oil
3 Tbs. fresh lime juice
1 1/2 tbs. grated lime peel
1 1/2 tbs. golden brown sugar
1 Tbs. coarsely chopped seeded jalapeno chili
(6) 8 -ounce Swordfish steaks (about 3/4 inch thick)
1 cup alder or hickory smoke chips, soaked in water 30 minutes and drained

Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper. Pour marinate in 13x9x2 inch glass baking dish. Add swordfish, turning to coat. Cover and refrigerate 2 hours, or let stand 1 hour at room temperatur, turning fish twice.
Prepare barbecue (medium heat) Place smoke chips in an 8x6 inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill fish until cooked through, basting often with marinade, about 4 minutes per side.
Serve with avocado mayonnaise-Serves 6

Avocado Mayonnaise:
1 1/2 large avocados, pitted and quartered
5 Tbs. mayonnaise
2 Tbs. fresh lime juice
3/4 tsp hot pepper sauce (such as Tabasco)
Puree all ingredients in blender, scraping down sides, occasionally. Season with salt and pepper.

Ian McPhee's Fresh Herb Steak Sauce
4 1/2 cloves garlic
1 1/2 jalapeno chiles, seeded and minced
1 1/8 tsp. kosher salt
1/3 cup plus 2 tsp. minced cilantro
1/3 cup plus 2 tsp. minced parsely
3 Tbs. fresh minced oregano
3 Tbs. white vinegar
1/4 cup olive oil

Fried Zucchini Parmesan
1 medium zucchini, sliced 1/2 inch thick
1 small clove garlic, chopped
3 Tbs oil
salt and pepper
1 Tbs. chopped parsley
1 Tbs. Parmesan cheese
Fry zucchini and garlic in hot oil until slightly browned. Season and serve sprinked with parsley and
Parmesan. Serves 2

Squashyssoise -Serves 4
4 medium minced onions
2 Tbs. margarine or butter
2 cups summer squash, sliced
1 leek, rinsed and sliced (white and light green part only)
4 cups chicken stock, broth, bouillon
1 cup milk or cream

Saute onions in margarine until translucent. Remove onios and set aside. Saute squash until soft. Add 1 cup chicken broth. Pour this mixture gradually with onions into blender. Return to saucepan along the remaining broth, milk and seasonings. Serve hot or cold, garnished with minced chives.

Grandpa Tom's Beans from Larry Kowalski and Mo's
1 lb. bacon, cut into one inch pieces
2 medium yellow onions, diced
1 32 oz can B & M Baked Beans, Original Recipe
1 14 oz. can kidney beans, drained
1 14 oz. can pinto beans, juice included
1 14 oz. can diced tomatoes, juice included
1 cup ketchup
1/3 cup prepared yellow mustard
1/2 cup brown sugar, packed
1 cup water

Saute bacon and onions until onions are translucent. Add remaining ingredients and simmer on low for one to two hours.

Eric Tucker of Trader Joe's recipe for Protein Shake
Soy Milk of your choice
Frozen mangoes or any frozen fruit
Frozen strawberries or other frozen fruit
Soy Protein Powder
Banana

Mix in a blender, you don't need ice, and enjoy.

Gina Glass-Arroyo Village Inn Bed and Breakfast-
Cheese Souffle

1/2 cup butter, melted
6 eggs
2 cups cottage cheese
1/4 cup sugar
1 Tbs. baking powder
1-2 tsp. vanilla

Mix everything but the butter together until well blended. Add butter and bake at 350 degrees for 45 minutes. Serves 6-8.
Serving suggestions: Top with fresh fruit syrup, or this Fresh Strawbery Sauce: two pints hulled strawberries, 4-6 Tbs. sugar, 2 Tbs. strawberry or orange flavored liqueur, optional.

Puffed Apple Pancake-Arroyo Village Inn B&B, featured in September 2002 Bon Appetit
1 cup whole milk
4 large eggs
3 Tbs. sugar
1 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. ground cinnamon
2/3 cup all purpose flour
4 Tbs. unsalted butter
12 oz. apples (about 2 cups) peeled and thinly sliced
3 Tbs. brown sugar, optional powdered sugar for garnish

Preheat oven to 425 degrees. Whisk milk, eggs, sugar, extract and spices. Add flour and whisk until smooth. Place butter in a 9 X 13 inch baking dish. Place in a hot oven until butter melts. Remove dish from the oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven until apples soften slightly and butter is bubbling and beginning to brown around the edges, approx. 10 minutes. Pour batter over the apples, and sprinkle with brown sugar. Bake pancake 20 minutes until puffed and brown. Sprinkle with powdered sugar if desired, and serve warm. Serves 4 people.

Low Cholesterol Scrambled Eggs from Mollie Katzen

1 egg
2 egg whites
1/2 cup mashed firm tofu
1/4 tsp dried basil
pinch of salt, and pinch of turmeric can be used to make eggs more yellow
margarine or oil for frying.
Beat all ingredients together except the oil. Add small amount of oil to pan, and heat until very hot. ADd eggs and scramble until firm. Serve immediately. Serves 2

Bruce Van Vort's Recipes from Fin's and Mount Rushmore-October 12th show
Tartar Sauce
1 lb jar Mayonnaise
1/4 cup dill relish
1/8 cup fresh diced onions
1 Tbs. fresh parsley
Stir all ingredients together, and refrigerate several hours before using.

Lemon Butter Sauce-use for basting fish before baking
1/2 cup butter
1/4 cup margarine
2 tsp granulated onion
2 tsp. white pepper
1/4 cup lemon juice
1/4 tsp. Worcestershire sauce
Melt butter or margarine and mix with remaining ingredients

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