CRAB & SOLE CAKES WITH REMOULADE SAUCE

CRAB & SOLE CAKES WITH REMOULADE SAUCE

1/4 cup crabmeat, well drained
1/2  pc SOLE

2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 c. mayonnaise
1/2 c. parsley, finely chopped
1/2 tsp. Tabasco
1/4 tsp. cayenne pepper
1 tbsp. lemon juice
2 tbsp. olive oil
2 garlic cloves finely minced
1/3 c. each finely minced yellow, red and green peppers

TT diced small onions
1c. fine bread crumbs

TT capers
1/4 c. clarified butter

1. Puree the Sole to a paste.

2. Transfer the sole mousse to a bowl and add the crab, squeezed dry of all juice, the seasonings, mayonnaise and lemon juice.

3. Heat the olive oil in a small skillet and sauté the garlic powder, capers, diced onions and peppers for 3 minutes or until soft but not mushy. Add the contents of the skillet to the mixture in the bowl and refrigerate, covered, for at least m mins in freezer.

4. Place the bread crumbs on a plate. Form the cold crab mixture into small cakes and press into the crumbs to form a thin coating.

5. Heat the clarified butter in a non-stick skillet and when it is hot, add the crab cakes and sauté over medium heat for 4 minutes. Carefully flip the crab cakes and continue cooking for about 2 to 3 minutes.

6. Serve the crab cakes with a dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.

Remoulade Sauce

2 hard cooked egg yolks, sieved
2 cloves garlic, crushed
1 1/2 tbsp. prepared mustard
1 1/2 c. mayonnaise
1 tbsp. Worcestershire
1 tbsp. paprika
1 1/2 tbsp. horseradish
Dash of Tabasco
2 tbsp. vinegar
1/4 c. finely chopped parsley
salt and pepper, to taste

Blend ingredients and chill. Go easy on salt and pepper.

Makes about 2 cups.

CALAMARI MARINARA

CALAMARI MARINARA

Amount		Ingredient	Preparation
1/4	cup	olive oil
3	cloves	garlic	minced
1	cup	onions	finely chopped
1/4	cup	parsley leaves	chopped
2	tablespoons	basil	chopped
8	OZS	squid	cleaned, sliced
1/4	cup	white wine
1/4	cup	clam juice
3	cups	marinara sauce
1	pinch	oregano
1	x	salt and black pepper	to taste
1	x	red pepper flakes	crushed

Directions

Heat oil and saute garlic and onions until slightly brown.

Add basil, parsley, squid, wine, clam juice, marinara sauce,
oregano, salt and peppers.

Cook until squid is tender. SERVE ON BED OF RICE OR PASTA

Chili Pot pie

Ingredients:

Pie Filling:

4 oz chopped beef

1 chopped onion

2 cloves crushed garlic

1.5 tbs ground cumin

1 tbs cayenne pepper

½ tsp black pepper

TT beef stock

TT vegetable stock

TT Shredded tasty cheddar cheese

TT Olive Oil

Brown beef & garlic in olive oil,  adding spices and remove and set aside
in pan add onions and any other vegetables of your choice, add cheese and some stock to thin out mixture, place in baking dish, cover with pie topping, egg wash & cut holes for steam release

 Bake in 350* oven till top is golden brown

Pie Base:

1 cups flour

2 tbs melted butter

1/3 cup of water

Mix together and roll out

Sloppy Joes on Biscuits

Sloppy Joes on Biscuits

4 oz lean ground beef

TT chopped onion

TT chopped celery

½ cup crushed tomatoes

 1/4 cup ketchup

 1 tablespoon white vinegar

TT brown sugar

TT Worcestershire sauce

TT salt

 TT garlic powder

 Bisquits

Procedure:

Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.

Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.

Spoon the hot beef mixture onto biscuits and serve.

Biscuits Recipe

 Ingredients

1 cup flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 tablespoons butter

1 tablespoons shortening

1/2 cup buttermilk chilled

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Sea Bass Marengo

Sea Bass Marengo

1 pc Sea Bass

TT olive oil

TT Fish Stock

¼ cup onion diced

¼ cup mushrooms cubed

1 clove -- garlic (crushed)

TT white wine

½ cup Tomatoes (peeled and chopped)

TT green red yellow peppers cubed

TT Salt & Pepper

TT fresh thyme

TT Kalamata olives

TT Sherry

TT tomato paste

Procedure:

In pan sear sea bass remove, in pan add garlic, onions, peppers mush, tomatoes olives add wine, stock, seasonings and simmer add paste to adjust thickening. Add fish back in to finish

Serve with Rice, potatoes or pasta!

Grilled Steak with Chimichurri

Ingredients:

For the Chimichurri:  Chimichurri is a green sauce used for grilled meat, originally from Argentina

¼ cup Parsley flakes

TT water to soak flakes

TT Oregano

1 crushed clove Garlic

¼ cup of Chopped White Onion

3 Tbsp of Red Wine Vinegar

TT Olive Oil

Pinch of Hot Pepper Flakes

Grilled  Steak with Chimichurri

For the steak:

4 oz sliced  Steak

TT Paprika

TT Chili Powder

TT Granulated Garlic

TT Granulated Onion

2 tsp of Brown Sugar

TT Salt and Lots of Black Pepper

TT Olive Oil

Procedure:

1) In a bowl add the parsley, garlic, onion, oregano, salt, pepper and vinegar.

2) Blend until the mixture starts to break down and slowly drizzle in the olive oil.

3) Place the mixture in a bowl, cover with plastic wrap and refrigerate for 5-10 mins.

4) Preheat your grill pan to medium/medium-high heat (somewhat in between).

5) In a small bowl, mix together all the spices and brown sugar. Brush both sides of the steak with the olive oil, evenly sprinkle the spice mix on both sides of the steak and set them aside for 10 minutes while the grill pan is preheating.

6) Place the steak on the grill, grill them for about 4 to 5 minutes on each side or until desired temperature.

7) Slice the steak thinly and drizzle some of the Chimichurri on top and the rest on the side.

Jerk Shrimp

PM Class Rocking the Jerk Shrimp!!

Ingredients:

1 lb of Fresh Shrimp, peeled and devained

1 Tbsp of Jerk Seasoning

1 Tbsp of Vegetable Oil

For the Salsa:

Tt Tomatoes, peeled and diced

TT Corn

TT Red Bell Pepper, diced

TT Jalapeno, seeded and finely chopped

TT Fruit Peach, Pineapple

1/4 cup of Diced  Onion

1/4 cup of Fresh Chopped Cilantro

2 Tbsp of Fresh Lime Juice, or more to taste

1 Tbsp of Olive Oil

Salt and Pepper, to taste

TT Corn tortillas

Process,

1) In a bowl, toss together the shrimp, jerk seasoning, vegetable oil and salt (only add the salt if the seasoning blend is salt-free), set aside to marinate while you preheat a grill pan over medium-high heat.

2) In a large bowl, toss together all the ingredients for your salsa, allow to sit while you grill the shrimp.

3) Grill the shrimp on the hot grill pan for about 2 minutes on each side, remove to a plate.

4) When ready to serve, toast up some corn tortillas either on the grill pan or right over a gas burner

Jerk Mix

2 tablespoons dried minced onion

 2 1/2 teaspoons dried thyme

 2 teaspoons ground allspice

 2 teaspoons ground black pepper

 1/2 teaspoon ground cinnamon

 1/2 teaspoon cayenne pepper

 1/2 teaspoon salt

Lasagna Rolls

4 0z ground beef or pork, cooked and seasoned

CHEESE MIXTURE:

½ cup TUBS RICCOTA CHEESE

3 EGGS BEATEN

TT  PARMESAN CHEESE

TT    SALT & PEPPER

TT  DRIED PARSELY FLAKES or Fresh

5 oz chopped beef flavored with garlic, DICED ONIONS, basil & oregano (sauted)

COOKED LASAGNA NOODLES THEN SHOCKED

GRATED MOZZARELLA

MARINARA SAUCE

TAKE A LASANGA NOODLE AND PLACE ABOUT 2 TBLS OF CHEESE MIXTURE IN IT, add meat, then ADD SOME MOZZ AND SAUCE AND ROLL IT UP

PLACE IN CERAMIC DISH WITH SAUCE ON BOTTOM, TOP WITH PARM AND MOZZ & GRATED ASIAGO CHEESE, @ 2-3 ROLLS PER DISH

350* OVEN TILL MELTED TOP WITH FRESH PARLEY

 MARINARA SAUCE

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. 

Salmon Cakes

Ingredients:

8 oz of Cooked Salmon

1 egg

1/2 cup of Panko Bread Crumbs

2 Tbsp of Freshly Chopped Chives

2 Tbsp of Mayo

2 tsp of Lemon Zest

Dash of Worcestershire sauce

Salt and Pepper, to taste

For the sauce:

¼ cup of Mayo1 Tbsp of lemon juice

1 Tbsp of Fresh Chopped Dill

Salt and Pepper, to taste

Dash of Hot Sauce

Process,

1) In a large bowl, mix all the ingredients for the salmon cakes together making sure not to over mash the salmon.

2) Cover with some plastic wrap and place it in the fridge.

3) Heat a couple tablespoons of olive oil in a skillet, spoon large spoonful’s of the salmon mixture into the hot pan making sure to flatten them a bit.

4) Allow them to cook for about 3 to 4 minutes on each side or until golden brown on each side.

5) Before serving, mix together the mayo, lemon juice, dill and salt and pepper.

6) Serve the sauce alongside the crab cakes and enjoy!

BEEF STROGANOFF

BEEF STROGANOFF

4 oz. sliced beef

2 1/2 tbsp. flour

2 tbsp. butter

2 c. beef stock

1/2 c. sour cream

1 tbsp. tomato paste

¼ cup onion, grated

¼ cup sliced mushrooms

3 tbsp. butter for sautéing

Serve with Noodles

Cut beef into thin strips, sprinkle freely with salt and pepper. Let stand covered for 2 hours in cool place. Make a roux by blending flour with butter over gentle heat until mixture bubbles and is smooth. Gradually stir in beef stock and cook till mixture begins to thicken. Boil for 2 minutes; add sour cream alternately with tomato juice or paste, stirring constantly. Simmer very gently, without boiling, 1 minute. Brown beef in 3 tablespoons butter with grated onion & mushrooms. When the meat is browned pour the meat, onion, and butter into the sauce, taste for seasoning, and simmer gently, 5mins.