Salmon with Mustard & Honey

1 pc salmon Fillet

 1 salt and pepper

 TT honey

 TT Dijon Mustard

TT crushed garlic

Make marinade, set fish in and let rest.

Bake in Convection oven @ *360 till fish flakes and brown a bit on top garnish with some mushrooms & capers!!

serve with Greek Potatoes,

 sautéed green beans.

:-D

Beef Sliders on Cheese Biscuits with Lemon Greek Fries

Beef Sliders on Cheese Biscuits with Lemon Greek Fries

2 garlic cloves, 1 teaspoon salt

TT fresh lime juice

TT ground cumin

TT olive oil

4 oz trimmed and cut into large pieces to fit on a grill or in a ridged grill pan

TT colored bell peppers, sliced thin

TT sweet onion, sliced thin

TT chopped parsley

Sauté meat, then veggies and set aside keeping hot

Easy Biscuits

Ingredients

Original recipe makes ½  dozen

 1 1/4 cups self-rising flour    (1 ¼ cup all-purpose flour     1/2 teaspoon salt  1 1/2 teaspoons baking powder)

1/3 cup shortening

 1/2 cup milk

Directions

Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.

Bake on a cookie sheet at 425 degrees F for 20-25 minutes.

Cut in 1/2 place meat mix on top serve with ketchup or sauce of your choice!

Greek Fries

1 baker potato, sliced long ways, seasoned with extra virgin olive oil, oregano, lemon juice and 1 clove rushed garlic salt & pepper,

Roast in *350 oven till golden brown

Shrimp Francaise

Ingredients:

5 pcs shrimp, peeled and deveined

4 large eggs

Kosher salt and freshly ground pepper

Flour butter for roux 

TT Shrimp base

(made from shells& base)

2 tablespoons finely chopped fresh parsley

Pure olive oil, for frying

TT Garlic crushed

TT capers

TT mushrooms sliced

TT Roasted Greek Lemon Potatoes optional

TT white wine

TT Juice of lemon

TT baby spinach cooked with garlic & butter S & P set aside keep warm

Shaved parm cheese for garnish

Procedure:

Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book. Pat dry.

Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.

In pan add garlic butter and capers and mushrooms, sauté and add flour, cook well to peanut butter consistency and cook out for 6-7 mins, add wine then stock, lemon and adjust seasonings.  On plate make bed of baby spinach, place shrimp on top, cover with sauce, topped with shaved parmesan cheese. Top with sliced lemon garnish and parsley.

Arrange roast potatoes around the plate!! 

Beef Barley Soup

THIS MAKES 1 Quart (32 oz)

      1/4 c  Carrots, minced

      1/4c  Celery, minced

      1/4 c  Onion, minced

¼ cup diced tomato

TT crushed garlic

¼ cup frozen corn & peas

1 qt  Beef base

TT Salt & pepper

1 cup med diced beef

 In separate  pan, cook beef; drain set aside

  1/4 BAG pre cooked BARLEY (1 bag for 4 people) shock set aside

          

      2 T  Butter = amount flour

           Salt and pepper

Saute mire poix garlic in butter until tender, add flour cook 6-7mins low flame, add stock and get sort of thick consistency

Add meat and tomatoes peas and corn

Adjust salt & pepper

Vegetarian Pastitsio

I hope my Yiaya Approves, I tweaked recipe a bit!! :-D Sagapo Yiaya!

1 tbls EV Olive Oil  1 ½ # Ziti     ¾ cup grated    Kefalotyri or parm cheese

2 ½ cups tomatoes sauce (recipe below)            1 Tbls chopped orange zest      1  ts oregano leaves

2 cups Béchamel Sauce (recipe below)       2 large eggs slightly beaten

Procedure:

1.       Pre-heat oven to 350*

2.       Coat bottom and sides of baking dish with EV olive oil  Cook Ziti according to stand procedure boiling salted water & olive oil  shock and drain set aside

3.       Add ½ of pasta to baking dish.  Sprinkle with ½ of grated cheese, put tomato sauce on and sprinkle on zests and oregano.  Top with rest of pasta

4.       In mixing bowl, combine béchamel & eggs-whisk till smooth.  Spread over top of pasta and top with the rest of the grated cheese, bake till golden brown about 50 minutes.

5.       Let rest 5-10 mins and serve!

Béchamel Sauce

3 tbls butter

3 tbls all purp flour

1 ½ cups milk

¼ ts salt

TT ground nutmeg

Procedure:

1.       Melt the butter till foaming, then add flour cook at slow heat till begins to brown (about 2 mins)

2.       Whisk in the milk and salt mixing well till thick and cream-then add nutmeg

3.       Use right away

Tomato Sauce

¼ cup EV olive oil

½ cup coarsely diced onion

2 cloves crushed garlic

1 ½ cup diced tomatoes

1 tbls oregano

TT crushed red peppers

TT grated Kefalotyri or parm

1.       Heat oil in pan, and onions & garlic till translucent (5 mins)

2.       Add tomatoes, oregano, red peppers flakes and salt

3.       Simmer 15-20 mins adjust seasonings and serve.

Pro Start Competition Asbury Park NJ

Great to watch NJ High School Students show their Culinary Prowess yesterday in Asbury Park @ The Berkley Hotel!

FIRST PRIZE CULINARY>>>>>PCTI!!!!!
FIRST PRIZE MANAGEMENT>>>>>PCTI!!!!!
Congratulations to Chef Instructor Chris Santhouse and his Students!!!  Fantastic!!