Napa Cabbage Salad Posted on April 21st, 2009
Ingredients:
- Napa cabbage (shredded) – 1 head
- Chopped black olives – 2 cups
- Crumbled bacon – 4 oz
- Red onion (minced) – 1/2 cup
- Gruyere cheese (grated) – 1 1/3 cups
Serve with garlic dressing.
Garlic Dressing Posted on April 21st, 2009
Ingredients:
- Egg yolk – 1
- Red wine vinegar – 1/3 cup
- Sugar – 1 tbsp
- Chopped garlic- 1 tbsp
- Salt and pepper – to taste
- Extra virgin olive oil – 2 tbsp
- Chopped chives – 1 cup
Preparation:
Combine egg yolk, vinegar, sugar, garlic and salt and pepper to taste in the bowl of a food processor (or blender) fitted with a steel blade. Process briefly and slowly dribble in the olive oil.
Peppered Salmon Served With A Tomato Bordelaise Posted on April 21st, 2009
Ingredients:
- Salmon Medallion – 4 oz
- 3 color pepper grind – to taste
- Salt – to taste
- Chived – chopped – 1/4 oz
- Bordelaise Sauce – 1/4 cup
- Tomato concasse – 2 tbsp
- Chopped chives – 1 tbsp
- Butter – 1 tbsp
- Red wine – 1/4 cup
- Shallots – 1 tbsp
Preparation:
Pepper and sear the salmon medallion over medium high heat. Place into oven to finish cooking. In a small pan, saute wshallots and concasse tomatoes. Deglaze with red wine and reduce. Add bordelaise sauce and finish with butterm chopped chives and season to taste.
Breakfast Wrap Posted on April 21st, 2009
Breakfast Wrap
Ingredients:
- Spinach Tortilla – 12 inch
- Chorizo – 2 oz
- Scrambled eggs – 3 each
- Avocado – 1/4
- Roma tomato – 2 oz
- Green onions – 1/2 oz
- Pepper Jack cheese – 1 oz
- Cottage potatoes (diced) – 2 each
Preparation:
Warm tortilla on grill. To with Jack cheese. Saute onions, Chorizo and diced tomatoes in olive oil. Add the eggs until done. Put mixture on top of tortilla. Add diced Avocados. Fold both sides and roll tortilla. Cut in half and serve with cottage potatoes.
Southwestern French Toast Posted on April 21st, 2009
Southwestern French Toast
Ingredients:
- Whole wheat flour tortilla – 1 each
- Pasteurized egg – 2 oz
- Granola – 1/2 cup
- Raisins – 1 tbsp
- Blueberries (frozen) – 2tbsp
- Bananas cut in chunks – 1 each
- Strawberries – 1/1 cup
- Powedered sugar – trace
- Yougurt plain or fruit – 4 oz
Preparation:
Dip flour tortilla in egg. Grill on flat top both sides. Put on plate and fill with all ingredients. Powdered sugar on top. Garnish with additional banana slices and strawberries. Serve yogurt on the side.
Swiss Chocolate Mousse Posted on April 21st, 2009
Swiss Chocolate Mousse
Ingredients:
- 4 oz. Swiss Chocolate
- 5 Eggs
- 5 oz. Sugar
- 10 oz. Heavy Cream
Preparation:
Whip heavy cream until it stands in a peak. Refrigerate. Combine two eggs, three egg yolks and sugar in a stainless bowl and whisk till the mixture stands to a peak. Melt chocolate over a double boiler (not warmer than body temperature). Blend all the egg/sugar mixture with the melted chocolate a little at a time. Fold in whipped cream, reserving four spoonfulls for garnish. Add chopped nuts or chocolate chips if you desire. FiII in serving dishes and refrigerate for 2 hours before serving.
Veal Zurich Posted on April 21st, 2009
Veal Zurich (Serves four people)
Ingredients:
- 1 lbs lean veal (top round)
- 1/4 cup white wine
- 3 oz. butter
- 1/4 cup heavy cream
- 1 tsp. chopped shallots
- 1/2 cup brown sauce
- 1 cup sliced mushroom
- 1 tsp. chopped parsley
Preparation:
Slice veal against the grain in thin postage stamp size pieces. Heat a 10 inch skillet until hot. Drop in 2 oz butter. Quickly sauté the veal till brown all around. Take meat out of the skillet. Add the rest of buffer, let melt, add shallots and mushrooms and sauté for one minute, Add wine and let the liquid reduce until it is almost all evaporated. Add brown sauce and the juice from the browned meat. Bring to a boil, add heavy cream and simmer till the sauce starts to thicken. Add salt and pepper to your liking. Add meat to the sauce, take skillet of the flame and add chopped parsley. Do not cook again after you added the meat. Served at once with Roesti Potatoes.
Marinated Pork Tenderloin Posted on April 21st, 2009
Marinated Pork Tenderloin
Ingredients:
- 5 oz. Pork Tenderloin
- 1/2 oz. Low Sodium Soy Sauce
- 2 Tbsp. Ginger
- 8 oz. Red Wine
- 1 tsp. Garlic Herb Seasoning
- 1 Tbsp. Basil, Chopped
- 2 oz. Lemon Juice
- 1 oz. Mustard
- 1 oz. Carrot, Quartered
- 1/2 oz. Onion
- 1 Shitake
- TT Fresh Herbs
- 3 oz. Tomato Sauce
- 4 oz. Whole Wheat Fettucine, cooked
- 2 Tbsp. Fresh Basil, Chopped
- 3 oz. Black Bean Relish
Preparation:Trim all fat from pork tenderloin, mix soy, ginger, wine mustard, basil and lemon juice for marinade. Marinade pork overnight
Blanch all vegetables.
Sear the marinated pork in pan sprayed with nonstick cooking spray. Put in oven and cook medium. Take pork out of pan and in same pan sauté the blanched vegetables vegetable with fresh herbs and vegetable seasoning. Add pork back to vegetable sauté. Add 2 Tbsp. of pork marinade and cook quickly.
In a separate sauté pan, mix together tomato sauce and fresh basil. Add pasta and cook lightly. Pour onto plate. Spoon pork and vegetable mixture into middle of plate, cutting pork. Spoon black bean relish to side.
Swiss Tomato Fondue Posted on April 21st, 2009
Swiss Tomato Fondue
Ingredients: Serves 2
* 8 plum tomatoes; peeled, seeded and chopped
* 2 cloves of garlic
* 2 cups of tomato juice
* 10 oz. each Gruyere & Emmenthaler cheese, grated
* 4 tsp cornstarch
* Fresh ground pepper
* Pinch of oregano, dried & crumbled
* 1 T. heavy cream
* 1/4 cup pimento, chopped
Preparation:
Peel, seed, and chop tomatoes. Mash garlic; combine with tomatoes in fondue pot and cook over medium heat until soft. Press through sieve into measuring cup and ad tomato juice to make 1 1/2 cups. Reserve 1/4 cup of tomato puree. Add cheese to the puree that remains in the pot and cornstarch to the reserved puree.
Mix cornstarch mixture until smooth; add to cheese mixture. Cook over high heat until cheese is melted. Season with pepper and oregano. Stir in cream and pimento; transfer to fondue pot.