I haven't made this yet but this recipe is on my "must try" list.
One of the first big splurges I made as a newlywed was a Nordic Ware Cast Aluminum Bundt Pan in Harvest Gold. It has been one of favorite kitchen items for more years than I can admit to.
Most bundt cakes can simply be glazed or dusted with confectioners sugar. The cakes look great with little to no decorating plus the flutes of the cake are a guide that makes it easy to cut perfect servings everything.
William Sonoma Sour Cream-Chocolate Bundt® Cake
To melt the bittersweet chocolate for this Bundt® cake, chop it finely with a serrated knife. Then place the chocolate in the top pan of a double boiler and warm the chocolate, stirring occasionally, until smooth and creamy. Set aside to cool slightly.
For the cake:
2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups sour cream
6 oz. bittersweet chocolate, melted and cooled slightly
For the glaze:
1 cup granulated sugar
1/2 cup water
1 Tablespoon chocolate liqueur
Confectioners' sugar for dusting
Whipped cream for serving
Have all the ingredients at room temperature.
Position a rack in the center of an oven and preheat to 325°F. Grease and flour a decorative 10-cup Bundt® pan.
To make the cake, over a sheet of waxed paper, sift together the flour, cocoa powder, baking powder, baking soda and salt; repeat until well blended. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla.
Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Then gently fold in the chocolate.
Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.
Meanwhile, make the glaze: In a small saucepan over low heat, combine the granulated sugar and water and stir until the sugar is dissolved. Remove from the heat and stir in the chocolate liqueur.
Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously brush the warm cake with the glaze. Let the cake cool to room temperature, then dust with confectioners' sugar just before serving. Top slices with a dollop of whipped cream.
Serves 16.
Brio Tuscan Grille® Strawberry Balsamic Salad
1 1/2 ounces romaine lettuce
1 1/2 ounces iceberg lettuce
2 ounces spring mix
2 ounces balsamic dressing
1 ounces Tuscan Italian dressing
2 ounces halved seedless grapes
3 ounces sliced fresh strawberries
2 ounces candied pecans
2 tablespoon Gorgonzola cheese
4 ounces shaved cooked chicken
Combine all ingredients and toss.
Use your favorite balsanic vinaigrett dressing for this salad, though any favorite salad dressing will work.
Mimi's Cafe Bleu Cheese & Walnut Salad
3 Cups Baby Greens Lettuce Mix
1/4 cup Walnuts
1/4 cup (plus 2 tablespoons) Bleu Cheese Crumbles
1/4 cup Diced Tomatoes
1/4 cup Bacon Bits
1/4 cup Dried Cranberries
1/4cup Balsamic Vinaigrette Dressing
3 Sliced Strawberries
In a big bowl, toss baby greens with walnuts, bleu cheese, reserve 2 tablespoons to sprinkle on top of salad, tomatoes, bacon bits, dried cranberries, and balsamic vinaigrette.
Plate salad. Sprinkle reserved bleu cheese on top of salad and arrange sliced strawberries on top.
JW Marriott Desert Ridge Resort Kokopelli Colada
Phoenix AZ
3/4 oz Captain Morgan’s Parrot Bay coconut rum
3/4 oz Cabana Bay vanilla spice rum
1/2 oz Myer’s dark rum
8 oz Island Oasis pina colada frozen drink mix
6 oz crushed ice
1 tablespoon honey
1/4 Cup toasted coconut
Dip the rim of a tall glass in honey and coat with toasted coconut. Blend ingredients, pour into glass and enjoy.
Joe's Stone Crab Crab Cakes
1 lb Jumbo lump crabmeat, picked over
1/2 Red bell pepper, chopped
1/4 cup Chopped onion
4 Scallions, trimmed and chopped
1/4 cup Chopped fresh parsley
1 Garlic clove, minced
1 Egg, lightly beaten
2 tablespoons Dijon mustard
2 tablespoons Fresh lemon juice
1/2 teaspoon Worcestershire sauce
3/4 teaspoon Tabasco sauce
3/4 cup Fine dry bread crumbs
2 tablespoons Vegetable oil, plus more if needed
Lime or lemon wedges, for garnish
Serves 4 (makes 8 crab cakes)
In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, parsley, and garlic.
In a small bowl, stir together the egg, mustard, lemon juice, Worcestershire, and Tabasco.
Gently fold this mixture into the crabmeat mixture; then add 1/4 cup of the bread crumbs, mixing with a light touch just until combined.
Form 8 patties, using 1/2 cup of the crabmeat mixture for each. The patties should be made in ovals about 1/2-inch thick and 3 1/2-inches long.
Coat the patties with the remaining bread crumbs and place them on a wax paper-lined baking sheet. Refrigerate until set, at least 1 hour.
Heat the oil in a large skillet, preferably nonstick, over medium heat.
Add 4 of the crab cakes at a time. Cook until golden, about 5 minutes. Adjust the heat as you cook so that the fat maintains a steady, gentle sizzle. Gently flip the crab cakes with a spatula and cook until golden, about 5 minutes.
Serve hot, garnished with lime or lemon wedges, with a small cup of salsa on the side, if you like.
Rachel Ray's French Cut Green Beans with Almonds and Fried Onions
1 pound fresh green beans or frozen French-cut green beans
Salt
1 to 2 tablespoons unsalted butter
1/4 cup slivered almonds (2-ounce package)
1/2 lemon, juiced
Ground black pepper
1 can fried onions
Bring 1 inch of water to a boil in a high-sided saute pan.
If using fresh beans, cut them lengthwise while you wait for the water to boil.
Add salt and green beans to boiling water and cook until just tender.
Drain beans and rinse under cold water to stop the cooking.
Return the skillet to medium heat and add the butter.
When butter is melted, add the almonds and cook until golden brown.
Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste.
When warmed through, top with fried onions
Buca Di Beppo Green Beans
1 Pound fresh green beans
1/4 Cup butter
2 Medium lemons salt, to taste.
Clip the stem end off the green beans, leaving the tail (unless you'd prefer to remove both). Set aside.
Melt butter in a sauté pan over low heat.
Squeeze the juice from the lemons, strain out seeds and add to the melted butter.
Increase heat to medium and cook until mixture becomes slightly thickened.
Be careful not to brown the butter.
Meanwhile, bring a pot of water to boil over high heat.
Add green beans and salt to taste; cook 2 minutes.
Do not overcook -- the beans should remain crisp.
Strain beans, discarding water.
Add beans to the lemon-butter mixture in the pan.
Toss to coat the beans thoroughly; season with additional salt to taste.
Serve immediately.
Source: Louisville Courier Journal
Just in case you were wondering, Clementines are a variety of Mandaran Oranges, similar to a tangerine. They are easy to peel and segment and are very sweet and juicy. You will usually find them in the produce department of your grocery store near Christmas. But don't worry if you want to make this recipe in August, fresh squeezed orange juice will work.
Whole Foods Market Green Beans with Pecans and Clementine Dressing
Serves 8
If Clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a navel orange.
1 small shallot, chopped
1 1/2 teaspoons Dijon mustard
1/4 teaspoon sea salt
Zest and juice of 3 Clementines
1 1/2 pounds green beans, trimmed
1/2 cup pecans, toasted and chopped
Dressing:
In a blender, combine shallot, mustard, salt and Clementine juice and blend until smooth. Set aside.
Steam beans on a steamer rack set over simmering water until bright green and barely tender, about 6 minutes.
Transfer to a large bowl and drizzle with citrus dressing.
Sprinkle with pecans and Clementine zest to taste and serve.
This recipe was posted awhile back but since it fits into "Green Bean" Week I am reposting it.
Texas Roadhouse Green Beans
2 16 ounce cans Green Beans, drained
2 cups Water
1 Tablespoon Sugar
1/2 teaspoon Pepper
4 ounces Bacon (raw diced) or Ham (cooked, diced)
4 ounces Onions, diced
Using the colander, thoroughly drain green beans.
Set aside
Mix water, sugar and pepper until well incorporated. Set aside. Preheat your cooking pan to Medium High heat.
Raw Bacon Method
Using a cutting board and a knife, dice the raw bacon into equal size pieces.
Place diced bacon into preheated cooking pan.
Continually stir bacon with large spoon to keep the bacon from burning.
Once bacon is cooked add the onions and cook until they are tender and light brown.
-- or --
Diced, Cooked Ham Method
Using a cutting board and a knife, dice the cooked ham into equal size pieces.
Place the diced ham and onions into the preheated cooking pan.
Using the large spoon, continue to stir the ham and onions until the ham is lightly brown and the onions are tender.
Now that the onions are tender add the liquid mixture and the beans.
Using the rubber spatula stir the mixture until incorporated.
Bring mixture to a boil and turn heat to simmer.
Morton’s The Steakhouse Garlic Green Beans
1 oz Unsalted butter
1 teaspoon Shallots
1 teaspoon Garlic, chopped
6 oz Slender green beans
Melt the butter in a sauté pan over medium heat until bubbling but not brown.
Add the shallots and garlic and sauté for about 30 seconds.
Add the beans and toss a to coat with butter, shallots and garlic.
Add salt and pepper and continue to sauté for a couple of minutes until beans are at desired tenderness.
With my home garden running over with green (and purple) beans, the next few days I will continue posting recipes for this popular home garden veggie.
Use your favorite spice nut recipe, I have incuded a sweet spiced pecan recipe following the recipe,
Again, use your favorite steak seasoning. Montreal by McCormick is easy to find or you may have it on hand. It works well with this recipe.
Oh, yes. One more thing, the 2 Tablespoons of salt is not a typo. The amount of salt used in a restaurant kitchen is well beyond what most home cooks would ever dream of using. That said, enjoy this recipe.
Firebird Wood Fired Grill Spiced Pecan Green Beans
1 pound fresh green beans, trimmed
2 Tablespoons butter
1/2 cup spiced pecans-recipe follows
Steak seasoning
2 Tablespoons kosher salt
Bring a pot of water and 2 tablespoons of kosher salt to a boil.
Add the green beans and boil for 2-3 minutes. Immediately remove green beans and place into a bowl of ice water.
Melt the butter in a sauté pan over medium low heat, add the pecans and cook until slightly browned.
Add the green beans, lightly season with the steak seasoning and toss well.
Roasted Spiced Pecans
3 tablespoons sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 large egg white
2 cups pecan halves
Preheat oven to 375 degrees F. Line a baking sheet with foil and lightly butter foil.
In a small bowl, combine sugar, spice, and salt set aside.
In a medium bowl, whisk egg white until frothy, add the sugar mixture and whisk to blend. Add the pecans and stir until all nuts are coated. Spread the coated pecans onto the foil-lined baking sheet in a single layer.
Bake for 30 minutes, stirring every 10 minutes to loosen them. Bake until golden. Transfer into a bowl and let cool. Store in an air-tight container for up to 3 weeks.
Sorry about the pic from phone camera.
These wrinkly green beans are "firey" so adjust the seasoning to match your preference for spicy. Leave the chili paste out if you're not a fan of "hot" or add more it you just can't get enough heat.
Big Bowl Sichuan String Beans
1-1/2 lbs. fresh string beans
3/4 teaspoon salt
1 Tablespoon rice wine or dry sherry
1 teaspoon white or rice vinegar
1 teaspoon chili paste-optional
1-1/2 cups peanut or vegetable oil
6 oz. ground pork
3 dried chile peppers, chopped coarsely
2 teaspoons dark soy sauce
In a bowl, mix salt, sugar, wine, chili paste (if using) and vinegar. Set aside.
Heat the oil in a wok or skillet until very hot.
Add the beans gradually in two batches and cook until wrinkled (about 3 minutes).
Remove from heat and drain, reserving two Tablespoons of oil.
Heat oil in a wok or skillet and add pork and chile peppers.
Stir over high heat for 2 to 3 minutes.
Add soy sauce and stir until evenly distributed, then add beans.
Add the salt, sugar, wine, and vinegar mixture and stir over high heat briefly (about 1 minute).
Serve immediately.
Panera Bread® Mediterranean Vegetable Sandwich
3 tablespoons olive oil or butter, plus extra for the bell pepper
1 large red onion, sliced into 1/8-inch thick rings
1 pinch salt
1 pinch freshly cracked ground black pepper
1 pinch sugar
1 red bell pepper
3 tablespoons garlic-flavored hummus
2 slices sunflower seed bread (such as Panera Bread Sunflower Seed)
1 leaf romaine lettuce
3-4 slices vine-ripened tomato, 1/4 inch thick
4 slices cucumber, 1/8 inch thick
1 tablespoon feta cheese, crumbled
In a large non-stick skillet over medium-high heat, heat 3 tablespoons of oil. Add onion and stir until it is thoroughly coated with oil. Add salt, black pepper and sugar and continue to stir. Continue to stir until onion is soft and a deep golden brown. Remove from heat and put aside 5 to 8 rings for the sandwich. Reserve remaining caramelized onion for another use.
To roast the red pepper, preheat oven to broil. Lightly brush pepper with olive oil and place on a pan under broiler 4 to 5 inches below heat source. Carefully watch pepper and turn as each side begins to char slightly. Once pepper is fully roasted (all sides have a flaky, charred appearance), remove it from oven, place it in a bowl and cover with plastic wrap for 15 minutes.
Remove plastic wrap and run pepper under cold water to cool. Peel skin away from pepper. Cut off top of pepper and remove all the seeds and membranes. Slice pepper into strips, about 3 inches long and 1 inch wide.
To make the sandwich, spread the hummus in a thin layer over one side of each bread slice to cover end to end. On top of one slice layer lettuce, tomato, onion, cucumber and roasted pepper. Sprinkle with feta cheese evenly across the top. Top with second bread slice and serve.
Source:Panera Bread
The first time I had Buca di Beppo's Signature Italian vinaigrette I had a wave of memories of eating out at local Italian Restaurants when I was a child. It has an authenic Italian Restaurant flavor, much better than what you normally get from an Italian themes chain restaurant.
Use red onion, it makes all the difference. In a pinch I have used a sweet white onion (Vidallia) and though it works and the vinaigrette was very good, it is the red onion that provides the distinct flavor of this dressing. I added a small amount of dried basil, this is an optional ingreident. I added it for my personal taste. The restaurant version probably has more salt, so if your fine with it, go ahead and add more salt. I found the 1 teaspoon sufficient. I used my garlic press for the garlic and the onion. You could make this in a blender, adding all the ingredients except the oil, pulse several times to mix. Then with blender running add the oil in a slow stream. Once you have this recipe finished, let the vinaigrette sit at room temperature for at least 30 minutes.
Buca de Beppo Italian Vinaigrette
1/3 cup white wine vinegar
1 teaspoon dried oregano, crumbled
1/2 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried basil, crumbled- optional
1/8 cup red onion, chopped fine
1-1/2 teaspoons garlic, chopped fine
3/4 cup olive oil
Combine the white wine vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic. Blend together while slowly adding the olive oil. By adding the olive oil slowly it will emulsufly with the other ingredients creating a thicker vinaigrette. Let vinaigrette sit at room temperature for 30 minutes before serving. This is best made shortly before using.
Add oregano, dry mustard, salt, pepper and basil to 1 quart glass jar.
Add white wine vinegar, olive oil, garlic, and onion.
Put lid on jar and shake until ingredients well combines.
Let dressing sit 30 minutes at room temperature before using.
Cover and store in refrigerator.
Please be very careful when flaming alchol and keep the kids and pets away when doing this.
Ruth Chris Steakhouse Bananas Foster
2 servings
3 Tablespoons brown sugar
juice of 1/2 lemon
1/2 teaspoon vanilla extract
1 Tablespoon butter
1/2 teaspoon cinnamon
1 oz banana liquor
1 oz Myers Rum
2 bananas (sliced lengthwise in half)
1 scoop vanilla ice cream per serving
Combine butter and brown sugar in a skillet or flambe pan.
Cook over low heat until sugar caramelizes.
Squeeze juice from 1/2 lemon into the caramelized sugar. Add vanilla extract.
Add bananas to caramelized sugar syrup and toss gently to coat the bananas in the syrup.
Add banana liquor and rum liquor and carefully flame alcohol while sprinkling cinnamon and creating sparks. Be very careful.
Serve bananas over ice cream.
Add sauce over ice cream and bananas.
The Union House Peanut Butter Pie
2 cups crushed Oreo cookies (22 whole cookies)
2 tablespoons melted butter
3 cups heavy whipping cream
½ cup granulated sugar
2 packages (8 ounces each) cream cheese, room temperature
2 cups peanut butter
2 cups powdered sugar
1 prepared 9-inch chocolate cookie pie crust
For bittersweet chocolate ganache:
10 ounces bittersweet chocolate
1 cup heavy whipping cream
Preparation:
Preheat oven to 350 degrees.
Make crust by mixing cookies with butter.
Press onto bottom, and partially up sides, of a 10-inch springform pan.
Bake in preheated oven 7 to 10 minutes or until firm. Set aside to cool.
In large bowl, whip cream with granulated sugar until firm.
In another bowl, combine cream cheese, peanut butter and powdered sugar and beat until smooth.
Take about 1/3 of the whipped cream and blend it into the cream cheese mixture; then fold in remaining whipped cream and mix just until filling is smooth.
Pour mixture into prepared crust and chill several hours before serving.
Prepare ganache. When pie is chilled, remove from refrigerator and pour ganache over top. Refrigerate again.
Bittersweet chocolate ganache:
In heavy saucepan, bring cream to a boil. Remove from heat and pour over chocolate in a bowl. Let sit about 1 minute, then whisk until chocolate is completely dissolved.
Note: If you prefer a lighter topping, you can reduce the amount of chocolate by 2 or 3 ounces. If desired, filling mixture can be cut in half and used in a 9-inch pie plate that has been lined with a cookie crust.
Source: Journal Sentinel
Mimi's Cafe Pineapple Upside Down Cakes
Serves: 9
Preparation Time: 20 min
Cooking Time: 20 min
Topping
1/4 cup Unsalted Butter
1/2 cup Light Brown Sugar
1 20 oz can Pineapple Chunks (diced into small 1/4" pieces)
Cake
1 ½ cups All-Purpose Flour
1 ½ tsp Double-Acting Baking Powder
½ tsp Salt
½ cup Unsalted Butter, softened
2/3 cup Granulated Sugar
2 ea Eggs
1 tsp Vanilla Extract
3/4 cup Buttermilk
Topping:
In a small pan over medium heat whisk the butter and the brown sugar until melted.
Spread the mixture evenly in a well greased muffin pan.
Pat the pineapple very dry between several thicknesses of paper towel and arrange it evenly on the sugar mixture.
Cake:
Preheat the oven to 350°F.
Into a bowl sift together the flour, the baking powder, the salt.
In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating after each addition, add in the vanilla extract.
Add the flour mixture alternately in batches with the buttermilk.
Scoop the batter into the muffin pan, spreading it evenly.
Bake cakes in the middle of the oven for 20 minutes, or until a tester comes out clean.
Let the cakes cool slightly in the pan. Run a thin knife around the edge of each cake
Ruby Tuesday® Thai Phoon Shrimp
Chili Sauce:
1/2 cup mayonnaise
4 teaspoons Chili Garlic Sauce
2 teaspoons granulated sugar
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground paprika
Shrimp:
1 egg, beaten
1 cup milk
1 cup all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
vegetable oil for deep frying
30 medium shrimp, peeled and de-veined
Garnish
Green leaf lettuce
Chili Sauce:
Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.
Shrimp:
Add oil to deep fryer according to manufactures directions. Preheat oil to 350 degrees F.
Combine beaten egg with milk in a shallow bowl for coating shrimp.
Combine flour, salt,baking soda, black pepper, onion powder, garlic powder, and cayenne pepper together in a separate shallow bowl for coating shrimp.
Coat shrimp with flour then dip into egg and milk mixture, and coat with flour again.
Place coated shrimp in a single layer on a plate. Cover lightly and refrigerate for 10-20 minutes.
Add 6-8 coated shrimp at a time to the hot oil and cook for 3 to 4 minutes. Drain on paper towels.
Place fried shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir shrimp gently to coat.
Place sauce coated shrimp on platter covered with leaf lettuce for serving.
Serve with chili sauce on the side.
Mitchell's Fish Market Sharkfin Pie
Sharkfin pie
1 gallon Butter Fudge Ripple Ice Cream (or similar flavor)
1/2 cup Peanut Butter
1/2 cup Fudge sauce
2 cups Honey Roasted Peanuts, ground
Oreo Crust:
1 3/4 cup Oreo Crumbs
1/4 cup Melted Butter
To prepare the pie crust combine cookie crumbs and butter.
Press into 10” aluminum pie time. Bake 6-8 minutes at 300 degrees. Then freeze shells.
Soften ice cream. Fill shells to rim and refreeze.
Spread peanut butter over top of ice cream. Next spread fudge sauce over peanut butter. Sprinkle the fudge with ½ cup of peanuts and refreeze again. Mound remaining ice cream on top and refreeze. Top with remaining 1 ½ cups of honey roasted peanuts.
Brennan's Restaurant Trout Almondine
4 trout fillets, 6 to 8 ounces each
1 large egg
1/4 cup milk
all purpose flower for dredging
1 cup almonds, finely chopped
1/2 cup (1 stick) plus 2 tablespoons butter
juice of two lemons
3 tablespoons Worcestershire sauce
1 tablespoon finely minced red pepper
1 tablespoon fresh parsley
salt and black pepper
Season the trout fillets on both sides with salt and pepper in a shallow bowl or pan. Beat the egg with the milk. Dredge the fish in the flour, then dip in the egg wash. Coat each fitted with chopped almonds.
Melt ½ cup butter in a large skillet and cook the fish about 4 minutes per side over medium heat until golden brown. Transfer the fillets to a platter and place in a warm oven while preparing the sauce.
To the skillet, add the lemon juice, Worcestershire, red pepper, parsley and remaining 2-tablespoon butter. Warm the sauce over low heat and pour over trout.
Peach Salsa to serve with Firebirds Pecan Crusted Trout
Firebirds Restaurant and Wood Fired Grill Peach Salsa
1 cup Pineapple Juice
1/2 cup Honey
2 cups Pico De Gallo
2 cups Diced peaches (fresh or frozen)
Place the pineapple juice and honey in a sauce pot, stir and reduce by half.
Remove from heat to let cool.
Strain the pico de gallo until all of the liquid is gone.
Add the peaches and pico de gallo to the sauce pot and stir.
Look for the Peach Salsa recipe to be posted later this week.
Firebirds Pecan crusted trout served with peach salsa, tortilla slaw with cilantro lime vinaigrette.
Firebirds Restaurant and Wood Fired Grill Pecan Crusted Trout
4 Trout filets
4 tablespoons Canola oil
1 cup Buttermilk
1 cup Finely chopped pecans
1 cup Panko bread crumbs
1/4 teaspoon Salt
Tortilla slaw
2 cups Tri-colored corn tortillas (yellow, red, blue)
Cut into julienne style strips and deep fry until crispy, about one minute
4 cups Coleslaw vegetables
(Red, green & Napa cabbage and carrots)
1 Green onion
1 tablespoon Fresh cilantro
1/4 cup Toasted pumpkin seeds
Cilantro Lime Vinaigrette Dressing
1 ounce Fresh lime juice
1 ounce Cider vinegar
1 1/2 tablespoons Honey
1/2 tablespoon Chopped garlic
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Fresh cilantro
1/2 cup Olive oil
1/2 cup Vegetable oil
Peach Salsa
Preparation for the Pecan Crusted Trout:
Preheat Oven to 400 degrees F.
Place buttermilk into a shallow bowl. Combine finely chopped pecans, panko bread crumbs and salt in a separate shallow bowl.
Heat a saute pan on medium high heat and add the oil.
Dredge the trout filets in the buttermilk and shake off excess buttermilk, then place them into the pecan crust mixture. Press firmly with your hand to completely coat each filet.
Add the trout to the saute pan skin side up and saute until brown, approximately 3 minutes.
Remove the trout from the saute pan by flipping it over and placing onto a baking sheet, bake for approximately 3 minutes until the fish is firm and flaky.
Place on a serving platter along with the Tortilla Slaw and Peach Salsa. Garnish with a sprig of cilantro and extra pecans.
Tortilla slaw:
Combine all ingredients in a bowl and toss with the cilantro lime vinaigrette dressing.
Cilantro lime vinaigrette dressing:
Mix all of the ingredients together EXCEPT the oil in a blender. Slowly add the oil and blend until emulsified.
Prepare the tortilla slaw up to 1 hour ahead of time and add dressing right before serving.
For the Grilled Ruby Trout posted 08-08-11.
Z'tejas Southwestern Grill® Cilantro Pesto
1 cup Pumpkin Seeds
1/4 cup Sesame Seeds
2 cup Vegetable Oil
1 teaspoon White Pepper
1 teaspoon Kosher Salt
1/2 cup Chopped Fresh Garlic
3/4 lb Cilantro
Place pumpkin seeds on a sheet pan in a pre-heated, 300-degree oven and roast for approximately 15 minutes.
Place sesame seeds on a sheet pan in a pre-heated, 300-degree oven and roast for approximately 10 minutes.
Using a blender container, add the first 6 ingredients together. Blend well until pumpkin seeds are chopped up.
With blender running, add cilantro until all is incorporated; blend until pesto is smooth.
Z'tejas Southwest Grill® Grilled Ruby Trout
1 6-8 oz. ruby trout fillet
1 Tablespoon Cilantro pesto
2 cups Mixed veggies (green beans, carrots, etc.)
1 Tablespoon Herb Butter
1 oz. Avocado relish
Rub cilantro pesto on flesh of trout then place on grill or sautéed pan skin side down.
Turn over and grill/sauté for approximately 3 minutes creating grill marks.
Remove skin using tongs.
Place mix veggies into vegetable water and heat up for one minute.
Add herb butter to a 10 inch skillet and place on high heat.
Add drained mix veggies to skillet and sauté till tender.
Salt and pepper to taste.
Place trout on a platter and top with avocado relish.
The salad bar at Ruby Tuesday remains popular with their guests. The Potato Salad and Ruby Tuesday's Waldorf salad being two of my most popular requests. Here is the potato salad recipe, and use this link to the Waldorf salad posted back in 2008.
Ruby Tuesday® Potato Salad
Dressing ingredients
2 Cup Mayonaise
2 Tablespoon Mustard
1/2 Cup Ranch Dressing
1 Teaspoon Black pepper
1 Teaspoon salt
Salad ingredients
3-1/2 Pound Baked Potatoes diced 1/2" x 1/2"
1-1/2 Cup celery, 3/8" diced
1/2 Cup green peppers, 3/8" diced
1-1/2 Cup Boiled Eggs, 3/8" diced
Dressing:
Mix the dressing ingredients together in a medium bowl until well mixed. Set aside
Salad:
Gently mix to combine all the salad ingredients.
Combine the dressing and vegetables and mix well. Cover and chill salad for 1 hour before serving.
Mimi's Cafe Shrimp, Artichoke & Feta Omelet
1 Tablespoon butter
1/2 teaspoon minced garlic
1/3 cup diced raw shrimp
1/8 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons seeded, diced tomatoes
3 large eggs, beaten
1/4 cup chopped artichoke hearts, drained
3 Tablespoons Feta cheese crumbles, divided
1/4 cup cream
2 teaspoons tomato paste
1 teaspoon minced parsley
In a small non-stick skillet, melt butter over medium heat. Add the garlic, shrimp, salt and pepper. Cook, stirring, about 1 minute or until shrimp is almost cooked through. Add the tomato and cook 1 minute longer.
Pour the beaten eggs over the shrimp mixture and cook about 2 minutes or until eggs are set. (Use a spatula to push any uncooked egg around and under the center cooked portion, to ensure even cooking). When eggs are set, sprinkle chopped artichoke and 1 tablespoon of the Feta cheese across the center of omelet. Fold sides over center and cook 30 seconds on each side, turning once.
Slide omelet onto warm serving plate. Wipe the skillet clean with a damp paper towel. Heat the cream in the same skillet and stir in tomato paste until well blended. Pour the warm cream sauce over omelet and sprinkle with remaining Feta cheese and minced parsley.
H20 Seafood Grill Mint Chocolate Chip Martini
2 cups Ice
2 oz. Vanilla vodka
1 oz.Green crème de menthe
1/2 oz.White-chocolate liqueur
2 scoops Mint-chocolate-chip gelato
Chocolate sauce, homemade or purchased
Garnish
Mint sprig
Fill blender with ice; add vodka, crème de menthe, white-chocolate liqueur and mint-chocolate-chip gelato.
Blend until smooth.
Pour into chilled martini glass.
Garnish with chocolate syrup and mint sprig.
Firebirds Java BBQ Sauce
Makes 2 Quarts
5 Cups Worchester Sauce
5 Cups Cider Vinegar
5 Cups Ketchup
5 Cups Brewed Coffee
1 2-LB Bag Light Brown Sugar Plus 1/4 Cup Brown Sugar
1 Tablespoon Onion Powder
1 Tablespoon Salt
2 Tablespoons Chile Powder
Place all the ingredients it a pot or dutch oven.
Bring to a simmer.
Reduce to medium low.
Continue to cook on low heat until the consistency coats the back of a spoon.
Store in an airtight container for up to 2 weeks in the refrigerator.
Smokehouse Chicken Sandwich
BBQ sauce
4 boneless chicken breasts
4 buns
8 slices of thick cut apple-wood smoked bacon
1 cup smoked cheddar cheese, grated
1 red onion, diced
steak seasoning
butter
Brown the bacon in a skillet until crisp, set aside. Season the chicken breasts with steak seasoning on both sides.
Place chicken on grill; cook 10 to 15 minutes, until juices run clear or chicken is no longer pink in the middle. Baste chicken with bbq sauce on each side and caramelize before removing from grill (during the last few minutes of grilling).
Brush each bun with butter and toast on the grill, until golden brown.
Place chicken on bun and top with bacon, smoked cheddar cheese and onion.
Smokehouse Chicken Sandwich
BBQ sauce
4 boneless chicken breasts
4 buns
8 slices of thick cut apple-wood smoked bacon
1 cup smoked cheddar cheese, grated
1 red onion, diced
steak seasoning
butter
Brown the bacon in a skillet until crisp, set aside. Season the chicken breasts with steak seasoning on both sides.
Place chicken on grill; cook 10 to 15 minutes, until juices run clear or chicken is no longer pink in the middle. Baste chicken with bbq sauce on each side and caramelize before removing from grill (during the last few minutes of grilling).
Brush each bun with butter and toast on the grill, until golden brown.
Place chicken on bun and top with bacon, smoked cheddar cheese and onion.
Buca Di Beppo Artichoke Spinach Dip
Menu Description:
ARTICHOKE SPINACH DIP: Artichokes baked with fontina, asiago and romano cheese and a touch of spinach.
Buca di Beppo's Artichoke Spinach Dip
4 ounces artichokes hearts, chopped
2 ounces frozen chopped spinach
2 ounces shredded Asiago cheese
2 ounces shredded Fontina cheese
2 ounces grated Romano Cheese
1/2 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1/2 cup whipping cream
1 tablespoon bread crumbs
Heat oven to 500°F.
Dry artichokes.
Squeeze the excess water out of the thawed spinach.
Combine artichokes, spinach, cheeses, pepper, garlic and cream in a large bowl and mix well.
Place mixture in a baking dish.
Place a sheet of plastic wrap over the baking dish and poke a few holes in the plastic with a fork or sharp knife.
Microwave on high 1 1/2 minutes
Remove plastic wrap from dish and top mixture with bread crumbs.
Bake in 500°F oven 8 minutes, or until the top is toasted brown and dip is bubbling hot.
Remove from oven. Let sit 5 minutes. Transfer dish to a serving plate.
Don't let this recipe fool you, it looks like it's more work than it really is
Café Latte in Saint Paul, MN
Café Latte’s Famous Turtle Cake
Cake
1 Egg
2/3 cup Vegetable oil
1 cup Buttermilk
2 cups Flour
1 3/4 cups Sugar
1/2 cup Good quality cocoa
1 teaspoon Salt
1 tablespoon Baking soda
1 cup Hot coffee
Frosting:
1/2 cup Milk
1 cup Sugar
6 tablespoon Butter
2 cups Good-quality semisweet chocolate chips
3/4 cup Caramel
1 1/2 cups Toasted pecans
Prepare oven and pans: Preheat oven to 350 degrees. Grease 3 (9-inch) cake pans.
Cover each bottom with disk of parchment paper.
To make cake:
In bowl, combine egg, oil and buttermilk.
In large separate bowl, mix together flour, sugar, cocoa, salt and baking soda.
Gradually add wet ingredients to dry until well mixed.
Gradually add hot coffee. Scrape batter into prepared pans.
To bake cake:
Bake for 25 to 30 minutes, or until toothpick inserted into center comes out clean. Let cake rest in pans for 10 minutes.
Turn out onto wire racks to cool.
To make frosting:
Mix sugar and milk in saucepan. Add butter. Bring to a boil.
Remove from heat. Add chocolate chips to pan. Using wire whisk, mix until smooth.
If frosting is too thick or grainy, add 1 or 2 teaspoons hot coffee.
To assemble cake:
Place one cooled cake layer, top-side down, on cake plate. Spread with one-third of frosting, pushing it out gently from edges to make a petal effect.
Sprinkle with 1/2 cup pecans, Drizzle with 1/4 cup caramel.
Add next layer, again top-side down. Repeat frosting and sprinkle with 1/2 cup pecans and drizzle with 1/4 cup caramel.
And final layer top-side up, frost with petal effect and finish with remaining pecans and caramel.
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