Posted by admin on 8th May 2010
Ritz Creme Vichyssoise
Posted by philocrates at recipegoldmine.com 6/11/01 8:13:02 pm
1 bunch (4 to 5) leeks
3 tablespoons butter
4 1/2 cups chicken broth (will post this recipe) or canned
4 medium potatoes, peeled and thin sliced
Salt and pepper
3 cups light cream
1 tablespoon chopped chives
Remove green tops from leeks and wash the white parts in cold running water, pulling them apart to flush out all the sand. Drain and chop them. Melt butter in a deep saucepan, add leeks and cook slowly until they are soft but not brown, stir frequently. Add broth, bring to boil and add potatoes, salt and pepper. Cover and simmer about 1 hour.
Rub thru a fine sieve, cool and then chill. Add cream and beat briskly with a wire whip. Strain again and add seasoning if needed.
Serve in chilled cups and sprinkle on top with chives. If desired, the strained puree may be kept in refrigerator for 2 or 3 days, and cream whipped in when the soup is ready to serve.
Yield: 10 to 12 cups.
The barb in the arrow of childhood suffering is this its intense loneliness, its intense ignorance. — Akhenaton
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Posted by admin on 7th May 2010
Dave and Busters Cajun Shrimp Alfredo
Source: daveandbusters.com - Executive Chef Oona Settembre
Serves 2 generously.
10 ounces large shrimp, peeled and de-veined
2 to 3 tablespoons plus Paul Prudhommes Blackened Poultry Magic
3 tablespoons olive oil or clarified butter
1 1/2 cups mushrooms, chopped
2 teaspoons fresh minced garlic
3/4 cup diced tomatoes
1 cup heavy cream
1 cup good fresh grated Romano, Asiago or Parmesan cheese
(not the stuff in the shaker jar that doesn?t need to be refrigerated)
1 egg yolk
1/2 cup green onions, chopped
8 ounces linguine or fettuccine (buy the Italian-made stuff)
Get a pan of boiling salted water ready for your pasta. When you?ve got all your ingredients ready, youll cook your pasta and make your sauce while your pasta is cooking. Get all your sauce ingredients ready and laid out on a plate ready to cook.
Toss the shrimp in 1 tablespoon Blackened Poultry Magic seasoning.
Heat a skillet and add the olive oil, then add the shrimp that?s been tossed in the seasoning and saut? it for about 1 minute until the shrimp colors - you need to turn it a couple of times.
Add the mushrooms and cook with the shrimp for another couple minutes.
Add the garlic and stir it around, add the tomatoes, then toss and cook a few seconds.
Add the cream and 1 to 2 tablespoons of the Blackened Poultry Magic seasoning (depending on your taste) and bring it all to a simmer. Add the cheese, egg yolk and green onions if you like them, and toss the lot together over a medium heat until the sauce thickens. Don?t use too high a heat or the egg will curdle and look scrambled.
Put the cooked drained pasta in the serving bowl and pour your sauce over it. Garnish with some more cheese, more diced tomatoes and a few more green onions.
Serve with focaccia bread or garlic bread and extra cheese if you like.
Don discuss yourself, for you are bound to lose if you belittle yourself, you are believed if you praise yourself, you are disbelieved. — Michel de Montaigne
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Posted by admin on 5th May 2010
Swan Terrace Chocolate Beggars Purse with Raspberries
Posted by LladyRusty at recipegoldmine.com 6/12/01 2:12:13 pm
Source: Chef Stephen Perkins - Swan Terrace Restaurant, Virginia Beach - 13News Lunchbreak March 20 , 2001
8 sheets filo dough
1/2 pound butter, melted
1/2 pound ganache, or 4 truffles
4 chocolate cake circles
4 teaspoons Grand Marnier
2 pints raspberries
4 small scoops vanilla ice cream
8 chocolate decorations
4 ounces chocolate sauce
4 mint sprigs
Powdered sugar
Brush filo sheets with melted butter, repeat until you have 2 stacks each one with 4 sheets of filo dough. Cut each stack in half so you now have 4 stacks. Place a piece of chocolate cake sprinkled with Grand Marnier in the center of each stack. Place a ganache ball on top of each cake circle.
Next, divide one pint of raspberries on top of the four ganache balls. Wrap each one in the filo dough, and brush the outsides with the remaining melted butter. Bake at 450 degrees F for 5 minutes.
Present on individual plates garnished with the remaining raspberries, ice cream, chocolate sauce, chocolate decoration, mint sprigs and powdered sugar.
Serve at once.
Character - the willingness to accept responsibility for ones own life - is the source from which self respect springs. — Joan Didion
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Posted by admin on 1st May 2010
Eulipia Restaurant Gingered Flank Steak with Bok Choy
Source: Eric Tosh - Eulipia, San Jose, California
Serves: 4
1 (2 pound) flank Steak
Marinade
1 teaspoon whole pepper
2 cups red wine
1/2 cup ginger root, sliced
1/4 cup molasses
2 tablespoons soy sauce
2 shallots, chopped
6 cloves garlic
1/2 cup olive oil
Bok Choy
1 teaspoon crushed garlic
2 tablespoons butter
2 tablespoons water
2 heads bok choy, halved
1 pinch salt
We will begin the recipe by first marinating the steak for several hours, overnight is best. Combine the red wine, peppercorns, and ginger root in a saucepan. Reduce mixture by 3/4 volume. Combine molasses, soy sauce, shallots, garlic and olive oil with the first ingredients. Cover flank steak on all sides with the marinade and place in refrigerator for marinating.
Preheat barbecue grill gas or charcoals. Remove steak from marinade and season with salt and pepper. Place on a hot grill over direct heat but not to close to the coals or marinade will burn. Cook approximately 3 minutes on each side for medium rare. When steak is ready, remove from grill and hold in a warm but not hot area for resting.
While steak is resting, place a saute pan over high heat and add garlic, butter and water. Bring to a boil and place the bok choy in the pan and season with salt. Cover bok choy to steam for one minute. Place bok choy on plates and drizzle with remaining sauce from the pan.
Slice the flank steak against the grain and fan slices onto the bok choy. Finish plate with remaining juices from the flank steak
No man is an island, entire of itself every man is a piece of the continent. — John Donne
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Posted by admin on 30th April 2010
St. Anthony Wyndham Hotel Fruit Punch
Source: St. Anthony Wyndham Hotel ? San Antonio, Texas
1 gallon orange juice
4 1/2 ounces (about 1/4 cup plus 2 tablespoons) grenadine
8 ounces pineapple juice
4 ounces Coco Lopez, well shaken
Finely chopped cantaloupe, strawberries,
pineapples and honeydew melon
Ice cubes
3 (12 ounce) cans ginger ale, chilled
In a large, decorative bowl combine the orange juice, grenadine, pineapple juice and Coco Lopez and stir; add fruit. Stir in ice cubes, then add ginger ale.
Yields approximately 21 cups of liquid.
Makes about 35 to 40 servings. (The recipe could be halved.)
When once a man has made celebrity necessary to his happiness, he has put it in the power of the weakest and most timourous malignity, if not to take away his satisfaction, at least to withhold it. His enemies may indulge their pride by airy negligence a — Samuel Johnson
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Posted by admin on 28th April 2010
Palladio Restaurant Muffuletta Spread
Source: Bon Appetit, March 1996
This combination of black and green olives, onion and garlic is a rendition of the relish served on the classic New Orleans sandwich called muffuletta from the Palladio restaurant in the Hyatt Regency in Rochester, New York.
1 cup pitted Spanish green olives
1 cup pitted brine-cured black olives (such as Kalamata)
1/4 cup chopped red onion
2 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
1 tablespoon freshly grated horseradish
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
Dash of hot pepper sauce (such as Tabasco)
Dash of Worcestershire sauce
1/2 cup olive oil
Italian bread slices, toasted
Combine first 10 ingredients in processor and chop coarsely. With processor running, gradually add oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
Serve with bread.
Patience with others is Love, Patience with self is Hope, Patience with God is Faith. — Adel Bestavros
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Posted by admin on 26th April 2010
Cafe 222 Peanut Butter and Banana Stuffed French Toast
Posted by GayleL at recipegoldmine.com 6/16/01 10:13:41 pm
Source: Foodtv.com Show # BF1B10 - Recipe courtesy Terryl Gavre from Cafe 222
6 slices day-old white or wheat bread
1 to 2 ripe bananas
8 tablespoons creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Butter or oil, for frying
Powdered sugar, for topping
Maple syrup, for topping
Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
In a shallow medium size bowl, gently whip, by hand, the eggs, cream, vanilla extract, rum, cinnamon, nutmeg, and salt.
Heat skillet to medium heat, around 350 to 375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.
Yield: 3 servings
There are more things, Lucilius, that frighten us than injure us, and we suffer more in imagination than in reality. - Epistulae ad Lucilium — Lucius Annaeus Seneca
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Posted by admin on 26th April 2010
Bennigans Ultimate Baked Potato Soup
Source: Womans Day magazine
Yields 8 (1 cup) servings or 4 main dish servings
3 pounds all-purpose potatoes, scrubbed
and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Toppings
Shredded Cheddar cheese
Crumbled bacon
Chopped scallions
Preheat oven to 400 degrees F.
Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
Awareness is not the same as thought. It lies beyond thinking, although it makes no use of thinking, honoring its value and its power. Awareness is more like a vessel which can hold and contain our thinking, helping us to see and know our thought as thought rather than getting caught up in them as reality. — Jon Kabit-Zinn
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Posted by admin on 25th April 2010
El Torito Fruit Relish
Source: Executive chef Pepe Lopez, El Torito Mexican restaurants
1/2 cup peeled pineapple, diced 1/4-inch
1/2 cup peeled oranges, diced 1/4-inch
1/2 cup red bell peppers, diced 1/4-inch
1/2 cup peeled red onions, diced 1/4-inch
Salt, to taste
Oregano, to taste
1 tablespoon chopped cilantro
1 tablespoon green onions, thinly sliced
6 to 8 drops lime juice
Place ingredients in a mixing bowl and mix until completely incorporated.
Yield: 6 servings
Life is a tragedy for those who feel, and a comedy for those who think. — La Bruyere
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Posted by admin on 24th April 2010
Nikolais Roof Almond Macaroons
Source: Nikolais Roof, Atlanta, Georgia
Makes about 50 (1-inch) macaroons
8 ounces almond paste
1/3 cup granulated sugar
1 1/2 cups confectioners sugar
1/4 cup all-purpose flour
2 egg whites
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a mixer fitted with a paddle attachment, mix almond paste, both sugars, flour and egg whites until well-blended and smooth. Pipe one-inch rounds onto a paper-lined pan using a plain piping tip fitted in a pastry bag. With damp fingertips, press down any peaks. Bake until lightly golden, about 10 to 12 minutes. Allow to cool on pans before removing from paper.
Per serving: 43 calories (percent of calories from fat, 26), 1 gram protein, 8 grams carbohydrates, no fiber, 1 gram fat, no cholesterol, 3 milligrams sodium
Mankind must put an end to war, or war will put an end to mankind… War will exist until that distant day when the conscientious objector enjoys the same reputation and prestige that the warrior does today. — John Fitzgerald Kennedy
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