Turkey Fajitas

Turkey Fajitas

Ingredients

TT Soy Sauce

TT vinegar

TT chili powder

1 clove garlic, minced

1 dash hot pepper sauce

TT flour tortillas

4 ounces sliced roasted turkey breasts

TT olive oil

¼ cup  onion, thinly sliced

¼ cup green pepper, sliced

TT fresh lemon juice

TT shredded cheddar

Directions

In a medium bowl, combine vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 10 mins minutes at room temperature, or cover and refrigerate for several hours.

Heat oil in a large skillet over high heat. Add chicken strips to the pan, and sauté for 5 minutes. Add the onion and green pepper, and sauté another 3 minutes. Remove from heat, and sprinkle with lemon juice.  Toast tortillas and fill & top with cheese

Best served with rice!!

Manicotti

Manicotti

 Basic Crepes

Ingredients

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

Directions

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.  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.  Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Cheese mixture:

½ cup ricotta cheese ¼ cup ounces shredded mozzarella cheese

TT grated Parmesan cheese

1 egg

TT dried parsley, basil, oregano

TT salt black pepper

Procedure:

Add small amount of filling in crepe, roll place in oval with small amount of marinara, top with cheese & parm, into *350 oven till melted!

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.

LUMP CRAB & TILAPIA CAKES WITH LOBSTER SAUCE

LUMP CRAB & TILAPIA CAKES WITH LOBSTER SAUCE

1/2 cup jumbo lump crab meat
1 pc tilapia Fillet
1/4 tsp-1/2 tsp cayenne pepper
1/4 tsp-1/2 tsp Old Bay (make your own Old Bay Seasonings!!! look below)
1/4 cup mayonnaise
1/4 cup panko bread crumbs
1/2 cup lobster stock*
TT heavy cream

TT Dry Sherry

*Lobster stock: Add 3/4 tsp lobster base 1 cup water and bring to a boil.Once the lobster base is dissolved reduce heat to low and add the tilapia. Poach the tilapia until just done being careful not to over cook.
Remove tilapia from the stock and allow to cool. Reserve the stock.
Break up the tilapia into 1 inch pieces and add to a large mixing bowl with the jumbo lump crab. With your hands mix the crab and tilapia trying not to break up the pieces of crab. And the mayonnaise and gently mix until all the crab and fish is coated. Add the panko crumbs and mix again until the panko is evenly distributed. Add Old Bay and/or cayenne pepper if desired and gently mix.
Form the crab/fish mixture into 6-8 evenly sized cakes. If the cakes do not hold together add more mayonnaise.

Options for cooking:

1. Broil: Line a baking tray with foil and spray with non-stick cooking spray. Place crab cakes on sheet and place under broiler about 4 inches below the coils. Broil on both sides until brown. remove and serve hot.2. Pan Sautéed: Melt 1 tablespoon of olive oil and one tablespoon of butter in a sauté pan. Place cakes in pan and sauté on each side until brown.
3. Deep Fried: Place additional Panko crumbs in a shallow bowl and coat the crab cakes with the panko. Heat oil in pan or deep fryer. Deep fry until golden brown.

Lobster sauce:

Heat lobster stock and reduce by half. Add heavy cream and reduce until thickened.  Add Dry Sherry, cook out a few minutes.

Old Bay Seasoning Recipe

1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon red pepper
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom

Combine all ingredients, then store in an airtight container.

Saganaki: Pan-Seared Greek Cheese

In Greek: σαγανάκι (pronounced sah-ghah-NAH-kee)

Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish.

Serve this as an appetizer, as an hors d'oeuvre, or as part of a meal made up of a varied selection ofmezethes. The key to success with this dish is to get the oil hot (before it starts to smoke) before frying.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

• 1 pound (about 1/2 kg) of kefalotyri or kasseri cheese (or pecorino romano)
• 1/2 cup of olive oil
• 2/3 cup of flour for dredging
• 2-3 lemons, quartered

Preparation:

Cut the cheese into slices or wedges that are 1/2 inch thick by 2 1/2 to 3 inches wide. Moisten each slice with cold water and dredge in the flour. In asagani (Greek pan used for this dish) or a small heavy-bottomed frying pan (cast-iron works best), heat the oil over medium-high heat, and sear each slice in 1 tablespoon of oil until golden-brown on both sides. Serve hot with a last-minute squeeze of fresh lemon juice.  Flamed with shot of Brandy gives great visual touch!!

Serve with ouzo or wine, olives, vegetable mezethes, tomatoes, and crusty bread.

Fried Calamari

Fried Calamari

Ingredients

• Vegetable oil, for deep-frying
• 1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
• 2 cups all-purpose flour
• 2 tablespoons dried parsley
• Salt and freshly ground black pepper
• 2 lemons, cut into wedges
• 1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

Directions

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Marinated Beef Brisket Roasted With Vegetables

For my man "mad-dog" Danny Osle
Marinated Beef Brisket Roasted With Vegetables

Ingredients

• 1/2 cup olive oil
• 1/4 cup soy sauce
• 2 garlic cloves, smashed
• 1/4 cup grated onions
• 3 tablespoons Worcestershire sauce
• 1/4 cup packed brown sugar
• 1 tablespoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup red wine vinegar
• 1/3 cup lemon juice
• 1 teaspoon ground ginger
• 4 to 6 pounds trimmed beef brisket
• 8 potatoes, quartered
• 8 carrots
• 6 stalks celery, cut in 2 to 3-inch pieces
• 3 onions, quartered

Procedure:

1.

Combine first twelve ingredients in a mixing bowl.

2.

Place brisket in a 9x13-inch baking dish and cover with marinade. Cover and refrigerate for 12 to 24 hours, (longer + more FLAVOR) turning several times and basting with marinade.

3.

Preheat oven to 350 degrees F. Remove brisket from marinade and place in large clean glass baking dish.

4.

Bake brisket for 1 1/2 to 3 hours, depending on how well-cooked you want the brisket to be. 1 hour before stop cooking, add the potatoes, carrots, celery, and onions to the dish.

5.

Remove from oven and let stand 10 to 15 minutes. Slice across the grain at a 45-degree angle. Serve.

PORK DIM SUM & Sauces

PORK DIM SUM & SAUCES

FILLING:

TT Ground Pork

TT dried parsley

1 tbsp. white pepper

TT Any veggies you like
1 tbsp. soy sauce
1 tbsp. sherry
1 tbsp. sesame oil
Oil for deep frying

Using wrappers

Prepare Filling: Heat pan and oil it. Brown ground pork add spices Add remaining ingredients. Stir well.

Remove from pan and cool. Place filling in center of dough. Shape into turnover. Steam or Deep fry till golden.

Make sauces Serve on rice or pasta.

Orange Ginger Sauce

Ingredients:

• ¹⁄₃; cup orange marmalade
• 1 tablespoon vinegar
• ½ teaspoon soy sauce
• 1 pinch ginger powder
• 1 pinch garlic powder
• 1 pinch crushed red pepper flakes

Directions:

1. 1
   Mix all ingredients.

General Tso's Sauce

Ingredients:Servings:

• 
  3 tablespoons soy sauce
• 3 tablespoons sugar
• 2 tablespoons rice wine
• 1 ½ tablespoons rice wine vinegar
• 1 tablespoon chili paste
• 1 ½ teaspoons cornstarc
  h

Directions:

1. 1
   Mix all ingredients in a saute pan.
2. 2
   Cook at medium temperature until thickened, stirring occasionally.