Rice Balls

Rice Balls

Ingredients

½ cup rice

TT dry white wine

Salt and pepper

TT grated Parmesan, plus extra for garnish

2 large eggs

TT extra-virgin olive oil

¼ cup onion, diced

2 cloves garlic, crushed

4 oz ground lean beef

TT basil

2 tablespoons tomato paste

TT Marinara sauce

1 teaspoons sugar

1/4 cup frozen or fresh peas

TT seasoned bread crumbs

2 cups vegetable oil

Directions

Put water & wine with rice and cook. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 10 mins . Rice must be chilled.  In a large frying pan over medium heat add oil, sauté onions and the chopped garlic for 2 minutes; add in the beef, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce, water, and sugar until it all becomes thick in texture. Add peas while still warm take off heat and set aside. Add salt and pepper, to taste.

Take 2 tablespoons of the rice mixture, place in hand and form a small cup.

Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.

Polynesian Chicken

Polynesian Chicken

2 TBS white Vinegar

2 TBS Soy Sauce

TT Cornstarch & cold water for slurry

 3 Chicken Fingers, cubed & TT chix stock

Salt, Pepper

TT Crushed garlic

2 TBS Olive Oil

½ cup green & red peppers diced

1/4 Onion, thin sliced

¼ cup blanched broccoli florets

¼ cup sliced mushrooms

¼ pineapple chunks

 ½ cup (uncooked) Rice

TT garnish with green peas, sliced scallion, sesame seeds, crushed red pepper flakes & parsley

PROCEDURE:  Cut the chicken breast in large cubes. Sprinkle with salt and pepper.

 Add the 2 TBS olive oil to the pan and add chicken. Cook for at least 6 minutes until all sides of the chicken are browned and chicken is cooked all the way through. Remove from the pan and set aside.

Add the garlic, pepper, onion slices, broccoli & mushrooms to the pan and turn heat to medium low. Cook at least 10 minutes, until vegetables are soft and aromatic. Add chicken and stock let simmer.  Add pineapples, bring to boil and thicken with slurry, plate on rice and top with garnishes above.

Honey Spiced Cornish Game Hens Recipe

Honey Spiced Cornish Game Hens Recipe

1/4 cup balsamic vinegar

1/4 cup red wine

1/4 cup honey

1 teaspoon ground allspice

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon ground sage

Cornish game hen, rinsed and patted dry with paper towel

Kosher salt and freshly ground black pepper

Preparation:

Preheat oven to 400 F. Line a roasting pan with non-stick foil (for easier clean-up). In a small, heavy saucepan, bring olive oil, balsamic vinegar, red wine, honey, allspice, chili powder, onion powder, and sage to a boil. Reduce heat and simmer for about 10 minutes, stirring often, until reduced and thickened. Remove from heat and let cool for 10 minutes.

Tie the legs of the Cornish hens together with twine. You may also wish to tuck back the wingtips under the birds or trim them off completely. (They sometimes get a little blackened due to the sugars in the glaze.)

Brush the Cornish hens on both sides with the cooled glaze, reserving the remainder for basting. Place the hens in the prepared pan, breast side-up. Sprinkle liberally with kosher salt and freshly ground black pepper.

Bake for 50 to 60 minutes, basting every 10 minutes with reserved glaze. The hens are done when a meat thermometer24 placed between the thigh and breast reaches 165 F. Let game hens rest for 10 minutes before serving.

PIZZA & Garlic Knots!!!

4 1/2 cups high-gluten flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups warm water
Semolina flour for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and water until the flour is all absorbed (or mix on low speed with the paddle attachment), Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
For Garlic Knots:

Oil your hands to help keep dough from sticking to them. Divide the dough in two parts to make it easier to handle.  Take the first half, slap it onto the oiled board several times to flatten.  Using the dowel, spread into an even rectangle approx. 5″x16″ and 1/2″ thick. Slice the rectangle into 1/2″x5″ strips.
sprinkle dough strips and board with flour.  Taking the strip nearest to you, roll it back and forth to create an even rope. Tie into a knot (over, under, and through) and place on lined sheet pan. Place knots about an 1 1/2″ apart.  At first it may seem awkward making the knots but with a little practice it will become easy.  Flour is your friend to help keep the dough from sticking to itself while forming the knots.
 Continue making the rest of the knots with the second half of the dough. After each sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.
Preheat oven to 400° F
After knots have doubled in size, take off dry sack towel and place sheet pans in the oven.  Bake for approx. 12-15 min. or until golden.
 While knots are baking, make garlic coating.  Gently warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden).  Add chopped parsley and set aside.
 After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt to taste.
Best served warm, but still good when at room temp.


Garlic Coating
1/8 c  Olive Oil
2 T unsalted Butter
4 cloves Garlic, finely crushed
1/4 c  finely chopped fresh Italian Parsley

Salmon with Herb Sauce

Salmon with Herb Sauce

 INGREDIENTS FOR SAUCE

1 portion of Salmon

TT Heavy  cream

TT cup onion, chopped

2 tablespoons  mint

2 tablespoons fresh parsley, chopped

2 tablespoons lemon juice

1 tablespoon coriander, chopped

1/2 teaspoon ground cumin

1/2 teaspoon Tabasco sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1 garlic clove

SAUCE: Measure all ingredients and mix. Blend until smooth. Season to taste, if necessary.   Reserve 1 1/2 cups for the sauce and use remaining sauce to brush on salmon during cooking. Brush salmon steaks with butter. Preheat pan to medium.

Sear Salmon, on display side. Cook for 4-5 minutes per side, place in oven *350 to finish cooking.  Place baked Salmon on bed of pasta, rice or potatoes, add vegetable of choice.  Top salmon with herb sauce and garnish for service.

Chicken Nuggets with Honey Mustard Sauce

CHICKEN NUGGETS

-                              Panko Bread Crumbs

-                              TT milk & 2 egg

-                              I chix Breast cut into 1” cubes

-                              Standard Breading Procedure

Frying oil, about 1.5” in pan

               

                 HONEY MUSTARD SAUCE

 1/4 cup mayonnaise      TT honey     2 tablespoons mustard          TT lemon juice                  2 dashes tobasco

Mix al ingredients

Procedure:

Wash Chix Cut in cubes

Using standard breading procedure

1.       Flour

2.       Egg wash

3.       Crumbs

4.       Egg

5.       And crumbs once more

Fry in oil drain, serve with sauce on bed of pasta or rice

Beef Strips with Tortillas and Salsa

Beef Strips with Tortillas and Salsa

 1 cup beef fajita meat

 TT Olive oil

 2 tortillas, for serving

Yellow rice (1/2 cup cooked)

¼ cup sliced mush

TT diced peppers green/red/yellow

TT lemon juice

 TT oregano

 TT cumin

 TT coriander

 TT chili powder

 1 clove garlic, crushed

 Salt, to taste

FOR THE SALSA: 

·         1/4 cup olive oil

·          ½ cup, firm red tomatoes, chopped

·          ¼ cup onions, chopped

·          A handful of coriander leaves, chopped

·          TT balsamic vinegar

·          TT red chili flakes

·          Sea salt to taste

Combine all of the ingredients for each, and mix well.

Procedure

Heat a heavy frying pan, and then add a spoonful or two of olive oil. Add the steak slices to the hot oil and stir-fry for a few minutes until nicely browned but still pink and moist. 

FOR DRESSING AND SALSA:

Remove the pan from the heat and pour over the dressing. Mix well. Serve with tortillas, tomato-and-onion salsa and yellow rice.

Ricotta Pumpkin Zeppole Great for the Season!!

Ricotta Pumpkin Zeppole

1 1/2 cup flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

Pinch of freshly grated nutmeg

8 ounces fresh ricotta cheese, well-drained

1/2 cup pumpkin puree

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

Canola oil, for frying

Confectioners' sugar, for garnishing

Fill a heavy-bottomed deep saucepan halfway with canola oil. Heat the oil to 375ºF degrees.

Meanwhile, whisk the flour, sugar, baking powder, salt and spices together in a medium bowl. Set aside.

Add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl. Beat with a fork until mixed well. Pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to over mix.

Drop a scant teaspoon of the mixture at a time into the heated oil. Fry until light golden brown, about 30 seconds on each side. Drain on a parchment lined baking sheet.

As you accumulate small piles of drained fritters, arrange them on a platter, sift powdered sugar on top and let guests start enjoying them while you continue frying the remaining dough.

Also excellent with Honey, or Maple Syrup!!!!

Potato Bacon & Bean Soup for a Rainy Day

Potato Bacon & Bean Soup

TT olive oil

1/4 cup chopped onions

1/4 cup chopped celery

TT Chicken or Vegetable stock

TT Milk TT Flour & Butter for roux

TT Salt & Pepper

¼ cup Diced Potatoes blanched

1 cup any type of Beans

2 slices diced bacon cooked 3/4

TT Shredded Cheddar cheese

TT Sour Cream

Procedure:

Olive oil in pan on medium heat, add onions and celery; add butter & flour make roux, cook and stir 5 min. or until crisp-tender. Add all other veggies ingredients; bring just to boil, stirring constantly.   Simmer on medium-low heat 5 min., stirring frequently.   Add beans (your choice) Thin as needed with milk.

SERVE topped with reserved bacon, cheese, grated cheese and sour cream.

ZEPPOLES!!!!

Ingredients

•             TT vanilla

•            TT sugar,(for garnishing) plus 3 tablespoons, cinnamon, maple syrup, honey for garnish which ever you like 

•             2 tablespoons ground cinnamon

•             1 Golf ball sized butter

•             1/4 teaspoon salt

•             1 cup water

•             1 cup all-purpose flour

•             4 eggs

•             oil, for frying

Directions

In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Mix by hand, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth.  Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil, frying in batches. Turn the Zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

MAC & CHEESE WITH HAM & PITA BREAD

FUN LITTLE MUNCH ITEM BEFORE A LONG WEEKEND!!!! :-))

1/2    cup pasta

TT butter

TT Flour

TT Stock (veggy or chix)

TT Grated Yellow Cheese

TT Bread Crumbs

TT (optional Bacon or Ham)

Procedure:

Cook pasta drain & shock

Make roux, make sure not make too thin

In bowl mix pasta sauce and mix well

Add all meats and extras if any

Place in oval baking dish

Top with grated cheese and bread crumbs

Bake in *350 oven till top is golden brown

Serve with toasted bread!

CHICKEN PICCATA WITH MUSHROOMS

CHICKEN PICCATA

1   Chicken breast

SALT & Pepper

Flour to dredge

TT            Olive oil

1                   Garlic clove, sliced

TT   Wine, white

TT CHIX STOCK

Lemon juice from 1 lemon

TT            Butter

Parsley, chopped finely

Bone and skin chicken breasts. Gently pound the meat with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour.

Preheat a heavy wide skillet. Add the olive oil and sauté the garlic until

lightly browned, then remove and reserve. Turn up the heat and fry the

chicken quickly. Remove the chicken and set aside.

Drain oil from pan, then deglaze pan with white wine. Add demi-glace if

desired, lemon juice and the reserve garlic. Stir well to heat the sauce

thoroughly. Add the butter. The garlic can be removed with a slotted spoon or left in. Add the parsley and spoon over the chicken.

Shrimp with Ham, Mango & Saffron Rice

Shrimp with Ham, Mango & Saffron Rice

¼ cup cooked ham diced

½ cup med diced Mango

1 cup cooked rice

TT ginger

¼ cup diced onion

1 cloves garlic smashed

½ cup diced tomato

¼ cup diced red peppers

TT peas for garnish

¼ cup green pepper

TT olive oil

5 pcs of shrimp

TT lemon

TT chopped parsley

TT lobster base   (make stock) thicken with cornstarch & cold water white wash

PROCEDURE:

Clean shrimp and remove tail.  In pan sear shrimp with garlic-remove shrimp and set aside.

In same pan add vegetables and sauté then add ham; try to get some cartelization on ham.  Then add mangos and lemon juice & parsley. 

Add stock and thicken with white wash.  Arrange on top of rice.  Top with sauce.



Beef Cannaloni

Crepes

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

DIRECTIONS:

1.            In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.      3.     Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot

Beef Filling

 

4 oz Ground Beef     3 oz Parmesan Cheese    ¼ Onion   2 - 3 cloves Garlic   TT Ricotta Cheese 1 egg  (mixed together)  TT salt & pepper   TT Oregano       TT Parsley  TT Marinara Sauce (recipe below)

Sauté’ beef, add garlic, onions and spices, add marinara & cheese Mix well, fill crepes, roll top with sauce and bake  in 350* oven 10-15 mins serve over pasta of your choice

Marinara

1 cup diced tomatoes

1 cup crushed tomatoes

TT olive oil

TT. tomato paste (only if you want it thicker)

1 tbsp. parsley

1 tbsp. basil

1/4 tsp. salt

1/4 tsp. pepper

1/4 c. grated Romano cheese

2 cloves garlic

¼ diced onion

TT chix stock for flavor and to thin if needed

Add all ingredients together. Simmer 20 minutes.

 

AM Class did not make this , so today is their turn

Chick Pea Fritters(revithokeftedes)
Serves / Yields:

INGREDIENTS

·         1 cup chick peas

·         ¼ cup onions, chopped

·         Salt,

·         Pepper

·         Parsley,

·         Dill,

·         Oregano

·         1 skinned smashed tomato

·         Dry breadcrumb

·         Flour for binding the mixture and for coating

·         Some crumbled feta cheese or any grated cheese (optional)

·         1 egg

·         Veggie Oil for frying

METHODDrain and mash with a mixer. Place in a bowl and add chopped onion, mashed tomato, breadcrumb, finely chopped parsley, dill, oregano, salt and pepper. Add cheese, beaten eggs and a little flour to bind. Mix well, form into small balls and coat in flour. Fry in hot oil until golden brown.

Serve with Honey and  Balsamic Vinegar