Tag: garlic

Recipes I have used in the some restaurants & at home.

Roast Pepper and Tomato Coulis

2 Red bell peppers
3 Roma tomatoes
2 Cloves peeled
1 Shallot peeled
1 T Red wine vinegar
Olive oil as needed
Sea salt and fresh cracked pepper to taste

Generously coat peppers, tomatoes, garlic and shallot with olive oil.  Line sheet pan with parchment. Add the coated vegetables and roast in 400 degree oven for 20-25 minutes.  When peppers and tomatoes are cool enough to handle, remove seeds and peels.  Place all the veg and any residual olive oil and juices in a food processor,  Puree until smooth, add vinegar and pulse.  Adjust flavor with salt and pepper.

Recipes I have used in the some restaurants & at home.

Stuffed Acorn Squash

Stuffed Acorn Squash

2 Medium Acorn Squash cut in half and seeds removed
1 lb Ground pork
1 small red onion peeled and small dice
2 Cloves garlic minced
1 T Fennel seeds
1 T rubbed sage
1 T Hungarian paprika
1 T Chili Powder
1 T Canola Oil plus additional to brush the edges of the squash
Salt and pepper to taste

In dry non stick pan over medium heat, toast fennel seeds and grind seeds. Brown pork in canola over medium low heat. Add onion and garlic. Cook to soften veg. Drain mixture and allow to cool. Add Seasonings to combine. Preheat oven to 350. Arrange the squash cut side up on baking sheet. Brush edges of cut side of squash. Fill squash cavities with sausage mixture and cover with heavy aluminum foil. Bake for 45 minutes or until squash flesh is soft when touched.

Recipes I have used in the some restaurants & at home.

Pangasius

4 Pegasas filets
8 oz frozen spinach well drained
8 oz. Heavy cream
¼ C Freshly grated parm
5 T unsalted butter
4 T Panko
1 Shallot VERY thinly sliced
1 clove garlic minced
1 whole clove
1 T All purpose flour
¼ t nutmeg

In heavy non stick skillet, melt butter over medium high heat. Brown fish on both sides-do not cook fully through. Remove fillets to plate,
In the same pan, add flour and whisk to combine. Add shallot, garlic, clove and nutmeg. Stir to combine, add cheese and continue to stir until all the cheese is melted. Return fillets to pan, panko on top and bake in oven at 350 degrees for 8 minutes.

Recipes I have used in the some restaurants & at home.

Chirizo and Goat Cheese Cornbread

Preheat oven to 450
For filling:
1/2 Lb Chorizo
4 Oz. Goat Cheese
1 Scallion (white and green parts) chopped
1 Jalapeno, seeded and chopped
1 Clove Garlic minced

For batter:
1 C Yellow corn meal
1 C AP flour
1 Egg beaten
1 C Buttermilk
2 t Baking powder

In cast iron skillet, brown chorizo over medium low heat (use a spatula to break up meat). Remove meat and allow to drain and cool. Add scallion, garlic, and jalapeno. Cook for 2 minutes remove and allow to drain and cool with meat. Pour off fat from skillet and return to heat.
Mix all dry ingredients for batter and add milk and egg, stir well. Pour 1/2 the batter into the skillet and remove from heat. Add the meat mixture to the top of the batter, dot with goat cheese. Pour on remaining batter and bake for 20-25 minutes

Recipes I have used in the some restaurants & at home.

Balsamic & Agave Glazed Roast Chicken

3-4 Lb Whole Chicken brined over night
1/2 C Good Balsamic Vinegar
3 T Agave Syrup
2 T EVOO
1 T Paprika
1 Shallot minced
1 Sprig Thyme stripped
1 Clove Garlic minced
1/4 t Cayenne Pepper
Kosher Salt and Pepper to taste

In small sauce pan over low heat, sweat shallot and garlic, add thyme, cayenne, vinegar, and agave. Reduce glaze by 1/3. Allow to cool.
Rinse and pat dry chicken. Season chicken with salt, pepper and paprika. Truss or don’t and place chicken breast side up in roasting pan. Roast @ 450 degrees for 15 minutes. Brush chicken with glaze. Reduce heat to 350 and continue to cook for 40 minutes or until instant read thermometer inserted in the thigh reaches 165 degrees. Allow chicken to rest at least 15 minutes before carving.

Recipes I have used in the some restaurants & at home.

Yellow Watermelon Salsa

1 Small seed less yellow melon
2 Jalapeno
1 Small red onion
1 ancho chili pepper
1 Clove garlic
Juice of 2 limes
salt and pepper to taste

Remove seeds from peppers and rough chop. Dice onion. Mince onion. Remove rind from melon and rough chop. Add all to a glass or plastic bowl, add lime juice and toss. Cover and refrigerate for at least 1 hour. Adjust seasonings and serve chilled.

Note: I prefer a chunkier sauce.

Recipes I have used in the some restaurants & at home.

Quinoa With Roasted Peppers

1 C quinoa washed and drained at least 3 times.
1 Red bell pepper
1 Yellow bell pepper
1 Anaheim pepper
1 Shallot minced
1 Bay leaf
1 Clove garlic minced
1 Sprig fresh thyme
1 1/2 C vegetable stock
1/4 C olive oil
Salt and pepper to taste

Toss all peppers in olive oil (keep the unused oil to sweat shallot and garlic). Roast in 350 degree oven until the skin blisters. Put peppers in plastic bag for 10 minutes for easier peeling. Remove skin and seeds from peppers. Rough chop peppers. In heavy pot, sweat garlic and shallots. Add peppers and quinoa, stocks and herbs. Bring to boil and reduce to simmer. Cover pot and cook for 15 minutes. Remove herbs and adjust seasoning.

Recipes I have used in the some restaurants & at home.

Sweedish Meat Balls

1/2 lb Ground Beef
1/2 lb Ground Pork
2 Slices Stale Bread
2 C Beef Stock
1 C 1/2 and 1/2
1 Egg
1 Small Onion Minced
1 T Ground Nutmeg
1 T Allspice
2 t Garlic Powder
Flour
S/P to taste

Soak bread in 1/2 C of 1/2 and 1/2. Add onion, seasonings, egg, and meat. mix well. Refrigerate for one hour. Form meat in to 1 inch balls.
Bake meatballs in cast iron skillet at 350 for 40 minutes. Remove meat from skillet and set aside. Add enough flour to skillet for a basic roux. Whisk over low heat for 2 minutes. Add stock and remaining 1/2 and 1/2. Adjust seasonings, return the meat to skillet and cook over low heat to desired consistency.