Tequila / Mango Shrimp
1 Mango chopped
½ Red Onion chopped
2 Tbs butter
1 ½ lb Peeled raw shrimp
½ cup tequila
½ cup fresh cilantro
Salt & pepper to taste
1 box Philo dough
CHICKEN SATAY WITH SPICY PEANUT SAUCE
2 Lbs chicken breasts sliced to skewer marinated in 1 lemon, 1/4 tsp paprika, 1 Tbs salt, 1/2 Tbs pepper, 1 Tbs olive oil. Skewer the chicken cook in a grill pan for 3 min on each side. Make the peanut sauce below. Serve on the side.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Co Co Strawberry Shortcakes Makes 8 • 2 (16-oz.) containers fresh strawberries, quartered • 3/4 cup sugar, divided • 1/4 teaspoon almond extract (optional) • 1 cup whipping cream • 2 tablespoons sugar • 1 tablespoon coco powder sifted • 2 3/4 cups all-purpose flour • 4 teaspoons baking powder • 3/4 cup cold butter, cut up • 2 large eggs, lightly beaten • 1 (8-oz.) container sour cream • 1 teaspoon vanilla extract • Garnish: fresh mint sprigs
1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours. 2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours. 3. Combine flour, remaining 1/4 cup sugar, coco powder and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly. 4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.) 5. Bake at 450° for 12 to 15 minutes or until golden. 6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired. 7. Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.
PEAR & CARMALIZED ONION CRUSTINI
2 Pears sliced
1 Large yellow onion
4 Tbs butter
1/2 Tbs salt
1/2 Tbs sugar
1/2 cup blue cheese crumbled
1 loaf french bread-sliced
Saute the pear, onion in the butter. Add the sugar to carmilize. Toast the bread brushed with olive oil for 8 min. Assemable the mixture on the toasted bread. Top with cheese broil for 4 min. Enjoy!
1 Pint White mushrooms or oyster mushrooms (please don’t use Shitake as it is too powerful for the dish)1 stalk Lemongrass 1 chunk Galangal (this is the “Kha” in Thai) 2 leave Kaffir lime leaves 2 bulbs Pickled garlic (optional but it gives so much flavor, you will see what I mean) 1 Shallot (pounded) 2-3 Limes (juice) 1 TBSP Cilantro (to garnish) 1 tsp. Sugar (if you don’t use the pickled garlic) 1 TBSP Fish sauce (this is really up to you if you are going to use less or more) Preparation
– Heat coconut milk in heavy pan or pot, and all herbs (lemongrass, galangal, lime leaves, pickle garlic & shallot) cover & bring to a boil. I tend to use medium heat since I don’t want the coconut milk to separate and retain the flavor of the herbs within the pot.
– Add chicken, bring to a boil
– Add mushroom, bring to a boil
– Turn off the stove
– Season the soup with lime juice, fish sauce and sugar if you don’t use the pickled garlic.
– Garnish with cilantroI sometime crush some fresh red chilies and sprinkle on top; it just gives so much more depth into the soup. Chicken Stir fried with curry paste ( Gai Pad Prik Gang) Serve 3-4 Red Curry Paste 3-5 dried long red chillies 2-3 dried bird eye chillies or red chillies 2-3 fresh red chillies Good pinch of salt ½ TBSP Galangal 1 TBSP lemongrass ½ Tsp chopped kaffir lime leaves ½ Tsp cleaned and chopped coriander root or stem part 2 TBSP chopped shallots 2 TBSP chopped garlic 3-4 TBSP vegetable oil ½ LB Thinly sliced chicken breast 10 Green Bean, cut 1 inch long 1-2 TBS fish sauce 1 Tsp palm sugar ¼ cup water 2 TBSP Julienned ginger 2-3 kaffir lime leaves, torned 2 long green or red chilies to garnish ¼ cup Thai basil This dish is found throughout Thailand since the paste is very versatile. But a lot of cooks or restaurants will use the store find red curry paste, I guarantee you that the flavor you will get from here is a whole lot more sharp and honed at the same time. Instruction To make curry paste: Nip off the stalks of the dried long red chilies, then cut along their length and scrape out the seeds. Soak the chilies in water for about 15 minutes until soft, then drain and rough chop them. Rinse the dried bird’s eyes chilies, if using to remove any dust. In the food processor (traditionally we use mortar and pestle, but I am the child of the new world so food processor it is), add all ingredients above for red curry paste, blend until smooth. Heat oil in wok or heavy pan, add the paste and fry over medium heat (good luck with the electric stove, lol!) until fragrant – about a minute. Add chicken, stir until cook but not too dry. Add in fish sauce, palm sugar, water, ginger, kaffir lime leaves and sliced chilies. This dish should taste rich, hot, salty and slightly oily, finish with Thai basil, served with steamed rice.
1 picked over turkey carcass
12 cups water
1 1/2 cups chopped celery
1 onion, quartered
2 teaspoons salt
3/4 teaspoon dried thyme
1 cube chicken bouillon1 bay leaf
6 tablespoons all-purpose flour
1/2 cup milk
1 small rutabaga, cubed
1/2 teaspoon ground black pepper
1 1/2 pounds cooked turkey, cubed
1/2 cup chopped parsley
2 slices white bread, quartered
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons butter, melted
Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.
Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.
While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.
Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.
Pearl Barley Salad
1 cup pearl barley (available at natural foods stores) 1/2 cup diced Feta (about 2 ounces) 1/2 cup diced red onion 1/2 cup diced seedless cucumber 5 tablespoons olive oil 1/4 cup diced red pepper 1/4 cup minced fresh parsley 2 tablespoons fresh lemon juice, or to taste 1 tablespoon red-wine vinegar 1 tablespoon chopped pitted brine-cured black olives 1 teaspoon ground cumin 1 garlic clove minced Boil water cook the barley according to directions, or until they are tender, and drain them. In a large bowl stir together the barley, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, and salt to taste and garnish the salad with the herb sprigs
Parsley Bread Sticks
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
2 1/2 teaspoons yeast
Make dough using your favorite method- bread machine, mixer or by hand. Roll out into a 10×12 inch rectangle. Cut into strips about 3/4 inch wide. Give each strip a twist and place on a greased cookie sheet. Let rise for at least 20 minutes or more if you have time. Bake at 375 for 10-15 minutes. Make a mixture of chopped parsley and melted butter
Brush with butter and sprinkle with garlic salt and parmesan cheese.Basil
GREEN APPLE AND BASIL STRUDEL
2 tablespoons apple juice
2 tablespoons dry white wine
3 inches stick cinnamon
1 vanilla bean, split lengthwise
1 whole star anise
1 1/4 pounds Granny Smith apples, peeled and cut into 1/2-inch pieces
1/2 cup golden raisins
1/3 cup packed brown sugar
1 tablespoon cornstarch
2/3 cup hazelnuts (filberts), toasted and finely chopped
2 tablespoons granulated sugar
8 sheets frozen phyllo dough (14×9-inch rectangles), thawed
1/3 cup butter, melted
1 cup whipping cream
2 tablespoons honey
2 tablespoons basil-flavor oil
2 teaspoons vanilla
2 tablespoons milk
1 tablespoon cornstarch
1 tablespoon snipped fresh basil
For filling, in a medium saucepan combine apple juice, wine, stick cinnamon, vanilla bean,
and star anise. Stir in apples and raisins. Bring just to boiling; reduce heat. Simmer,
covered, for 15 minutes, stirring occasionally. In a small bowl stir together brown sugar and
cornstarch; stir into apple mixture. Cook and stir until thickened. Remove from heat.
Remove and discard stick cinnamon, vanilla bean, and star anise. Cool to room
Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper or
foil; set aside. For topping, in a small bowl combine hazelnuts and granulated sugar; set
Place one sheet of phyllo dough on a clean work surface. (As you work, cover the remaining
phyllo dough with plastic wrap to prevent it from drying out.) Lightly brush the phyllo sheet
with some of the melted butter; sprinkle with 1 tablespoon of the topping. Repeat with two
more phyllo sheets, brushing each sheet with butter and sprinkling with topping. Top with
another phyllo sheet; brush with butter. Spoon half of the filling (about 2/3 cup) over phyllo
stack, spreading to within 1 1/2 inches of edge. Fold in short sides. Starting from a long
side, roll up phyllo to enclose filling. Place, seam side down, in prepared baking pan. Brush
top with melted butter. Score top diagonally, making cuts 1 inch apart and about 1/4 inch
deep. Repeat with remaining phyllo sheets, butter, topping, and filling.
Bake for 20 to 25 minutes or until golden. Cool slightly on a wire rack. Cut each strudel
diagonally into four portions. Serve warm with Vanilla-Basil Sauce.
Stuffed Basil Chicken
6 slices bacon
2 cups coarsely chopped basil
1 small garlic clove
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
4 skinless, boneless chicken breast halves, halved diagonally
Freshly ground pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons pure olive oil
1. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then
coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the
machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice
and season with salt.
2. Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of
the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides
with salt and pepper.
3. Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts,
shaking off any excess, then dip them in the eggs and coat with the bread crumbs.
4. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken
and cook over moderately high heat until browned and just cooked through, about 3 minutes per
side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil andchicken. Thickly slice the chicken and serve. Cilantro Mango Salsa 4 tomatoes chopped 1 mango chopped 1 scallion chopped 1 clove garlic Juice of 1 lime ½ tsp Salt ¼ cup chopped cilantro Mix all ingredients. Serve with corn chips Beef Enchiladas 1 LB beef cooked in pan add below 1 clove garlic 1 onion 1 28 oz can enchilada sauce 1 Tbs cumin ¼ tsp chili powder Cook all ingredients together. Place in corn tortoria. Spoon sauce on top add Monterey jack cheese. Bake in 350* oven for 20 min. Oregano Pizza Dough 3 ½ Cups bread flour 1 t sugar 1 package yeast 1 ½ cups warm water 2 T olive oil Combine all ingredients in bowl. Knead dough 10 min. Put dough in warm place to double in size. Roll dough out to form pizza crust add sauce cheese and any other toppings. Bake 400* oven 20 min Egg Plant Paramagina 1 large egg plant peeled and sliced 1 cup bread crumbs 1 egg 1 cup flour 1 cup ricotta cheese 2 cups mottezerella cheese Sauce Dip sliced eggplant into flour, egg bread crumbs. Sauté in pan 2 min on each side. Stack in baking dish with eggplant, ricotta cheese, and sauce mott cheese. Bake at 350* 30 min Cinnamon
4 large granny smith apples, peeled, cored, and sliced
3 Tbs. sugar
½ tsp. cinnamon
2 tsp. fresh lemon juice
3 ½ cups flour
1 cup water
4 T sugar
5 T butter
1 ½ T yeast
1 tsp salt
1 cup Sugar for rolling
Oil for frying
Mix all dry ingredients add butter, egg and water. Kneed dough for 15 min. Let rest in warm place until dough doubles in size. Twist into shapes. Fry dough until golden brown about 2 min on each side. Roll in sugar and cinnamon.
Makes 4 servings
¾ cup rolled oats (gluten-free, if you want) 1 medium sweet potato 1 16-ounce bag frozen broccoli, thawed slightly, coarsely chopped 2 large eggs ½ cup grated Parmesan cheese
PREPARATION Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.
Pierce the sweet potato all over with a fork, then wrap it in a damp paper towel and microwave on high until it’s soft and cooked through, about 6 minutes. Let it cool for at least 2 minutes before peeling.
Pulse the oats in a food processor fitted with the blade attachment until they’re a coarse meal.
Beat the eggs with a fork in a medium mixing bowl. Use your hands to peel the sweet potato, then discard the skin and add the sweet potato to the beaten eggs. Use the fork to mash the sweet potato and mix it with the eggs. Add the pulsed oats, chopped broccoli, and grated cheese, and mix everything together until thoroughly combined.
Use your hands to form about 1 ½ tablespoons of the mixture into a tot shape. Repeat until all the tots are formed, lining them up on the parchment-lined baking sheet as you go.
Bake in the preheated oven until golden brown and cooked through, 25 to 30 minutes, rotating the baking sheet halfway through.
Let them cool slightly, then serve.
Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 6Homemade Quick Sauce 1 28 oz Can of crushed tomato 1 6 oz can tomato paste 1 small Vidalia onion dice 1 clove of garlic finely crushed Pinch of salt 1 tablespoon fresh oregano finely chopped or dry 1 tablespoon fresh parsley finely chopped 1 tablespoon fresh basal finely chopped Heat pan with tablespoon of olive oil. Add garlic, onions and saute for few mins. Add crushed tomato sauce, can of paste, pinch of salt, parsley and oregano. Cook till sauce is heated thur, add basil. Use over pasta Homemade Yellow Cake Recipe
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Unfortunately we cannot accommodate those with allergies to some foods. We do use peanuts and products that may contain or have been made in facilities that process peanuts. We cannot make considerations for other foods as well.